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Easy Small Batch Peach Jam Recipe Perfect for Canning at Home

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This easy small batch peach jam recipe is perfect for canning at home, using simple ingredients and a gentle cooking method to preserve the fresh peach flavor in just 2 to 3 half-pint jars.

Ingredients

Scale
  • 2 pounds fresh peaches, peeled, pitted, and chopped
  • 1 1/2 cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon powdered fruit pectin
  • Optional: 1/4 teaspoon ground cinnamon or vanilla extract

Instructions

  1. Wash canning jars and lids in hot, soapy water. Rinse well and place jars in a large pot filled with water. Bring to a boil and simmer for 10 minutes to sterilize. Keep jars hot until ready to fill. Warm lids in hot water but do not boil.
  2. Peel peaches by blanching in boiling water for 30 seconds, then transfer to ice water. Skins should slide off easily. Pit and chop peaches into 1/2-inch pieces. Measure 2 pounds for the recipe.
  3. In a medium saucepan, combine peaches, sugar, and lemon juice. Stir gently and let sit for 10 minutes to allow fruit to release juices and sugar to dissolve.
  4. Sprinkle powdered pectin evenly over the peach mixture and stir well. Place saucepan over medium-high heat and bring to a full rolling boil that does not stop bubbling when stirred, about 5 minutes.
  5. Boil hard for 1 minute, stirring constantly to avoid scorching. Jam will thicken and become glossy. Remove from heat immediately after 1 minute.
  6. Test the set by placing a small spoonful on a chilled plate and tilting it. If it wrinkles and holds shape, it is ready. If too runny, return to heat and boil for another minute.
  7. Using a ladle and funnel, pour hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims with a clean, damp cloth to remove sticky residue.
  8. Place lids on jars and screw bands on finger-tight, not overtightened.
  9. Process jars in a boiling water bath with water covering jars by at least 1 inch. Boil for 10 minutes (adjust for altitude if needed). Remove jars and cool undisturbed on a towel for 12-24 hours.
  10. Check seals after cooling; lids should be concave and not pop when pressed. Refrigerate any unsealed jars and use within a few weeks. Store sealed jars in a cool, dark place for up to one year.

Notes

Do not skip blanching peaches to peel easily and avoid bitterness. Use fresh lemon juice for best pectin activation. Maintain a full rolling boil for proper gel formation and stir constantly to prevent scorching. Keep jars warm before filling to prevent cracking. Do not overtighten lids to allow air escape during processing. Test jam set on a chilled plate. Jam flavor improves after a few days. Refrigerate opened jars and consume within 3 weeks.

Nutrition

Keywords: peach jam, small batch jam, canning, homemade jam, peach preserves, easy jam recipe, fruit jam, summer preserves

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