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Old Fashioned Peach Jam

Old fashioned peach jam made with slow-simmered, deeply golden fruit chunks suspended in a glossy amber set. This classic peach jam recipe includes a brief resting step to draw out juices, then thickens to the wrinkle stage for easy summer canning.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 5 half-pint jars
Course: Sauce/Condiment
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Peach jam base
  • 6 cup peaches Ripe, peeled and finely chopped.
  • 4 cup granulated sugar Use granulated sugar for a thick, glossy set.
  • 3 tbsp fresh lemon juice Adds brightness and helps the jam gel.
  • 1 tsp lemon zest Zest the lemon and measure.
  • 0.5 tsp cinnamon Optional.

Equipment

  • 1 Dutch oven

Method
 

Draw out juices
  1. Combine the peaches, granulated sugar, fresh lemon juice, and lemon zest in a large heavy-bottomed pot, then let sit for 30 minutes to draw out juices.
  2. Stir the mixture gently after the 30 minutes so the sugar is evenly moistened before heating.
Thicken to the wrinkle stage
  1. Bring the pot to a boil over medium-high heat, stirring frequently, until bubbling evenly covers the surface.
  2. Reduce heat to medium and cook for 35 to 45 minutes, stirring often to prevent sticking and ensure the peaches break down into visible chunks.
  3. Check doneness by dropping a small amount onto a cold plate; when it thickens and wrinkles when pushed, the jam is set.
  4. If using cinnamon, add it during the last 5 minutes of cooking and stir to fully combine.
Jar and finish
  1. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace.
  2. Process the jars in a boiling water bath for 10 minutes for shelf-stable jam, or cool and refrigerate for up to 3 weeks if not canning.

Notes

Pro tip: for a reliable set, use a cold plate test and keep stirring the bottom as the mixture thickens to prevent scorching. Refrigerate jars (after cooling) up to 3 weeks; for canning, freeze is not necessary—processed jars store at room temperature. Dietary swap: use less sugar only if you’re comfortable with a softer set, since this recipe relies on standard sugar ratios for gel.