Summer peaches! There’s just nothing like that first bite of a perfectly ripe peach, is there? They’re my absolute favorite. But you know what’s even better? Capturing that sunshine-in-a-jar flavor to enjoy all year long. I remember when I was little, my grandma and I would spend hours in the kitchen, turning baskets of ripe peaches into the most beautiful, bright peachy goodness. It felt like magic! This small-batch peach jam recipe is my way of keeping that magic alive. It’s a simple, low-sugar peach jam recipe, perfect for water bath canning that lets the natural peach flavor really shine through. You’ll be amazed at how easy it is to make your own delicious homemade peach spread!
- Why You'll Love This Peach Jam Recipe
- Gather Your Ingredients for Peach Jam
- Essential Equipment for Canning Peach Jam
- How to Make Small Batch Peach Jam
- Tips for Perfect Peach Jam Every Time
- Storing and Enjoying Your Homemade Peach Jam
- Frequently Asked Questions about Peach Jam
- Understanding Peach Jam Ingredients
- Estimated Nutritional Information
- Share Your Peach Jam Creations
Why You’ll Love This Peach Jam Recipe
Honestly, this small-batch peach jam recipe is a total winner. You’re going to love how simple it is to make, even if you’re new to canning. Plus, we keep the sugar low so that amazing, fresh peach flavor just sings. It’s perfect for canning, means you get to enjoy summer peaches all year long, and it’s just so darn versatile!
- It’s super easy to whip up, even for canning beginners!
- We use less sugar, so the fresh peach flavor really pops.
- Perfect for water bath canning to preserve that summer taste.
- Great for a small batch, so you don’t end up with too much.
- So versatile – smear it on toast, use it as a glaze, or swirl it into yogurt.
- You’ll have delicious homemade peach spread that’s way better than store-bought!
Gather Your Ingredients for Peach Jam
Alright, let’s get our peachy ingredients ready! For this small-batch magic, you’ll need about 2 pounds of really ripe peaches – that’s roughly 4 cups once they’re all chopped up. Make sure they’re nice and soft, that’s where all that amazing flavor comes from. You’ll also need 1/4 cup of lemon juice; this helps bring out the peachiness and helps the jam set beautifully. For sweetness, we’re keeping it light. You’ll need 1/4 cup of granulated sugar if you’re going for a softer jam, or 1/2 cup if you’re using a no-sugar-needed pectin for that firmer, classic jam set. And speaking of pectin, if you want a really firm, reliable set without a lot of cooking, grab yourself 1/4 cup of that no-sugar-needed fruit pectin. Trust me, using ripe peaches makes all the difference!
Essential Equipment for Canning Peach Jam
Okay, to make this delightful small batch peach jam and get ready for canning, you’ll need a few key things. First up, a big, heavy-bottomed pot – this helps the jam cook evenly without scorching. You’ll also need a water bath canner, complete with a rack to keep the jars off the bottom. Don’t forget your canning jars (usually 8-ounce ones work great for this recipe), along with new flat lids and bands. A wide-mouthed funnel is super handy for filling the jars neatly, and a jar lifter is a must-have for safely moving hot jars in and out of the canner. And a ladle will make spooning that glorious jam into the jars so much easier!
How to Make Small Batch Peach Jam
Alright, let’s get this peach jam party started! Making this small-batch peach jam is super straightforward, and honestly, it’s quite satisfying to see it all come together. We’ll break it down step-by-step so you get that perfect homemade peach spread every time. Just follow along!
Preparing Your Canning Station
First things first, let’s get our ducks in a row for canning. You’ll need to get your water bath canner ready. Fill it about halfway with water and set it to simmering. While that’s heating up, make sure your jars, lids, and bands are all clean and sterilized. You can wash them in hot, soapy water and then set them aside, or run them through a dishwasher cycle. It’s really important to have everything clean so your beautiful jam lasts!
Cooking the Peach Jam
Now for the fun part! In your big pot, combine those lovely chopped peaches with the lemon juice. If you’re using pectin, give it a good stir into the peaches right now. Then, bring the whole mixture up to a boil over high heat, stirring because nobody wants stuck-on peaches! Once it’s boiling, add your sugar – use that 1/4 cup if you skipped the pectin, or the 1/2 cup if you used it. Stir until all that sugar dissolves. Now, bring it to a full, rolling boil that you *can’t* stir down. Let it boil hard for just one minute. This is where the magic happens to set your jam. Skim off any foam that might have formed – it just makes for a prettier jam.
Filling and Sealing the Jars
Carefully ladle that glorious hot peach jam into your clean jars using a funnel if you have one. Make sure you leave about 1/4 inch of space at the top – that’s called headspace, and it’s important for sealing. Wipe the rims of the jars really well with a damp cloth; any jam on there will stop the lids from sealing. Then, pop the flat lids on and screw the bands down just fingertip tight. Don’t crank them on! Just snug is perfect.
Water Bath Canning Your Peach Jam
Okay, time to get these jars safely processed! Gently place your filled jars into the simmering water bath canner using your jar lifter. Make sure the water covers the jars by at least an inch. Once the water returns to a full boil, start your timer for 10 minutes. If you live at a higher altitude, you’ll need to add more processing time, but for most folks, 10 minutes does the trick for these easy water bath preserves. After the 10 minutes are up, carefully lift the jars out of the canner onto a towel-lined counter or a wire rack.
Cooling and Checking Seals
Now comes the hardest part – waiting! Let those jars sit undisturbed for about 12 to 24 hours. You might hear little pinging sounds as the lids seal, which is really satisfying! After they’ve cooled completely, check the seals. Press down on the center of each lid. If it doesn’t flex up and down, it’s sealed! If a lid is loose, just pop that jar in the fridge and enjoy that peach jam soon. For the sealed jars, just take off the bands (they can rust), wipe them down, label them, and store them in a cool, dark place.
Tips for Perfect Peach Jam Every Time
Making jam can feel a little intimidating at first, but trust me, it’s totally doable! For the best small-batch peach jam, always start with really ripe, fragrant peaches – they’ve got the most sugar and flavor. If you’re going for that no pectin peach jam, you might need to cook it a bit longer until it reaches that perfect sheeting consistency. A little trick I learned is to put a spoonful of jam onto a chilled plate from the freezer; if it wrinkles when you push it, it’s ready! Also, don’t be afraid to skim off any foam that looks a bit messy. It just makes your beautiful homemade peach spread look even prettier in the jar. And the labeling? Super important! Just grab some masking tape and a marker and write the date and what it is – it’s so helpful when you pull a jar out of the pantry later!
Storing and Enjoying Your Homemade Peach Jam
Now that you’ve got these beautiful jars of small-batch peach jam, let’s talk about keeping them perfect! Store your sealed jars in a cool, dark place, like a pantry, for up to a year. Once you’ve opened a jar, just pop it in the refrigerator. It’ll stay delicious for about 3-4 weeks. Seriously, though, it usually doesn’t last that long! It’s fantastic spread on warm toast or fluffy scones, but don’t stop there – try it as a sweet glaze for chicken or pork, or swirl a spoonful into your morning yogurt or oatmeal for a taste of summer sunshine any time of year.
Frequently Asked Questions about Peach Jam
Got questions about making this delightful peach jam recipe? I’ve got answers! Canning can seem tricky, but once you get the hang of it, it’s so rewarding.
Can I use frozen peaches for this jam?
Yes, you absolutely can! If you only have frozen peaches, just thaw them completely first. You might notice they release a bit more liquid, which is totally fine. Just drain off any excess liquid before you add them to the pot with the lemon juice. It might cook a tiny bit faster, so keep an eye on it! Using frozen peaches is a great way to keep that summer peach flavor going even when fresh ones aren’t around.
How long does homemade peach jam last?
When you properly water bath can this small-batch peach jam recipe, it should last for about a year in your pantry. Make sure those lids are sealed! Once you open a jar, it’s best to keep it in the refrigerator and enjoy it within 3 to 4 weeks. Honestly though, it’s so delicious, I’ve never had a jar last that long!
What exactly is ‘headspace’ in canning?
Headspace is just that little bit of empty space between the top of the food (in our case, the jam!) and the rim of the jar lid. For this peach jam recipe, we’re aiming for about 1/4 inch headspace. It’s super important because it gives the jam room to expand as it heats up during processing and it helps create that strong vacuum seal as the jar cools. Too much headspace, and the jar might not seal properly. Too little, and jam might bubble out and mess with the seal contact points.
What happens if my jam doesn’t set?
Oh, don’t you worry if your jam is a little runnier than you expected! For this small batch peach jam, especially if you’re trying the no pectin peach jam route, a softer set can happen if the peaches weren’t quite ripe enough or if you didn’t cook it quite long enough. You can always just pop the jar in the fridge and use it as a delicious peach syrup on pancakes or yogurt. Or, you can re-process it! Just gently reheat the jam, perhaps add a little more pectin (if you used it before and want a firmer set) or cook it down a bit longer until it reaches that sheeting consistency on a spoon. Then, re-jar and re-process according to the canning instructions.
Understanding Peach Jam Ingredients
Let’s chat real quick about what makes this small-batch peach jam recipe work so beautifully! That little bit of lemon juice we add? It’s like a flavor booster for the peaches, giving them a little tang to balance the sweetness. Plus, it’s super important for getting that perfect jammy set, especially if you’re going the no-pectin route with your peach jam. If you opt for pectin, that’s your thickening superstar, giving you that classic jam consistency in no time. And keeping the sugar low? It’s brilliant! It really lets the true, sweet flavor of those summer peaches shine through without being overpowering.
Estimated Nutritional Information
Just a little note on what you’re getting in each spoonful of this delicious small-batch peach jam. For about a tablespoon serving, you’re looking at roughly 25 calories, with about 6 grams of sugar and 7 grams of carbohydrates. There’s no fat or protein to speak of, and fiber is pretty minimal. Of course, these are just estimates, as the exact numbers can change a bit depending on how ripe your peaches are and the specific brands of ingredients you use! But it gives you a good idea of this delightful summer jam.
Share Your Peach Jam Creations
I just love hearing about your canning adventures! Did you make this small batch peach jam? I’d be thrilled if you’d share your experience in the comments below. And if you found this recipe helpful, a quick rating really makes my day! Feel free to tag me on social media with your beautiful jars – I can’t wait to see them!
PrintSmall Batch Peach Jam Recipe
A simple, low-sugar peach jam recipe perfect for water bath canning. Learn how to make delicious homemade peach spread with or without pectin.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 3 (8 oz) jars 1x
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups chopped ripe peaches (about 2 lbs)
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
- 1/4 cup no-sugar-needed fruit pectin (optional, for a firmer set)
- 1/2 cup granulated sugar (if using pectin)
Instructions
- Prepare your water bath canner, jars, lids, and bands.
- Combine chopped peaches and lemon juice in a large pot.
- If using pectin, stir it into the peach mixture. Bring to a boil over high heat, stirring constantly.
- Add the 1/4 cup sugar (if not using pectin) or 1/2 cup sugar (if using pectin). Stir until dissolved.
- Bring the mixture to a rolling boil that cannot be stirred down. Boil for 1 minute.
- Remove from heat. Skim off any foam.
- Ladle hot jam into prepared jars, leaving 1/4 inch headspace.
- Wipe jar rims clean and place lids on jars. Screw on bands fingertip tight.
- Process in a water bath canner for 10 minutes (adjust for altitude if necessary).
- Remove jars from canner and let cool on a towel-lined counter for 12-24 hours.
- Check seals. Label and store properly.
Notes
- For a jam without pectin, you will need more sugar and a longer cooking time to achieve a set. This recipe uses minimal sugar for a fresher peach flavor.
- Properly label your jars with the contents and date.
- Ensure your canning equipment is clean and sterilized to prevent spoilage.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 6g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg