I’ve tried several different peach jam recipes (some you can find here in my canning recipes), but I was hungry for just plain, old-fashioned peach jam without any other flavors added. I don’t like to use pectin in my jams as I usually don’t end up with the product I want (think hard as a rock, not spreadable on toast). I went back to a recipe I’ve used many times, the basic peach jam recipe from the first Ball Blue Book I bought over 20 years ago. It’s simple, but since it doesn’t use pectin, there is definitely more cooking time involved. Just when you think your arm is going to fall off from all the stirring, your jam will be ready to put in jars.

I like a few chunks of fruit in my jam, but if you prefer a smoother texture, feel free to use a potato masher or even an immersion blender to achieve the consistency you want. The recipe yields 4 pints, but you can always go down in jar size if you want (but not up). Since I live alone and won’t eat an entire pint before it spoils, I canned this in jelly jars.

Old-Fashioned Peach Jam

8 cups peeled and crushed peaches

1/2 cup water

6 cups sugar

 

Combine peaches and water in a large sauce pot. Cook gently for 10 minutes.

Add sugar. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 15 minutes (will depend how ripe and juicy your peaches are), stirring frequently. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 15 minutes in boiling water bath.

 

Yield: About 4 pints

 

For Spiced Peach Jam, follow the recipe above except add to jam during cooking a spice bag containing the following ingredients:

1 teaspoon whole cloves

1/2 teaspoon whole allspice

1 stick cinnamon

Remove spice bag before pouring jam into jars. Process as shown above.

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