This Peach Jam Recipe will have you enjoying summer’s bounty just a little bit longer! Paired with ginger and a dash of curry it’s sweet and so flavorful. Cooking jams and jellies isn’t as hard as you think and everyone loves homemade jam! This post has been updated from August 2016 to improve reader experience.
We’re celebrating the end of summer here with trips to the neighboring farmers stand where I’ve been able to grab fresh, bright peaches! We’ve enjoyed them everyday in our lunch and sometimes in the evening with a dollop of homemade ice-cream on top!
I really think this is the BEST part of summer, wouldn’t you agree?
After making this amazing jam I asked Dan to give it a try. When he bit into the bagel he said mmmmm. I asked him to describe the jam and he said mmmmm. So then I tried it I said mmmmm. Well we couldn’t really name it that… so when I labeled the jar I called it Ginger Dances with Curry Peach Jam.
Dan’s second description was wow, I can’t believe how peach-ee it tastes! The flavor is super intense, big fruit forward, big deliciousness! In this recipe, the peaches are lightly flavored with ginger and curry. It does not overpower the flavor, but enhances the peach flavor.
Seriously this is an amazing Peach Jam Recipe. I want to add also that I did not enhance these pictures at all! This jam is that bright and beautiful!
How long does homemade peach jam last?
- Properly sealed in a water bath low sugar jam will last in the pantry for 9-12 months. However let’s be honest, this will get eaten long before that time is up!
Does homemade jam need to be refrigerated?
- After you open the jar and break the seal be sure to refrigerate the jam. There is no need to refrigerate jars that have been properly sealed.
Is mold on jam dangerous?
- Hands down I would tell you yes it is. But just because I thought that didn’t mean it is correct, right? I googled it and found several sources to say mold on top of jam is ok. That you can just scrape it off. But here’s the deal, don’t believe everything you read, right? I do not eat jam that has mold on the top.
- Often times jams/jellies will mold when they are not sealed properly. OR the recipe isn’t followed correctly and the proper balance of sugar/fruit is not adhered to. Adding extra fruit to the recipe can cause it to mold. Adding less sugar can prevent the jam to preserve correctly.
Moral of the story? Be sure to follow the recipe!
Grocery List for Peach Jam Recipe
- lemon juice
- ground ginger
- yellow curry powder
- Fruit-Fresh optional
- Low Sugar Sure-Jell (pink box)
Steps by step instructions for Peach Jam Recipe
- Start by removing the skin from the peaches. Slice an X into the bottom of each peach at the tip.
- Place the peaches in boiling water. Remove from the water and immediately plunge the peaches into an ice bath to stop the cooking. Then carefully peel, pit and chop the peaches finely.
- Measure out 5 cups.
- Sterilize the jars, rings and lids, keep warm.
- Place the chopped peaches, lemon juice, ginger, curry, salt, fruit fresh (if using) and butter in a large pan – mix well.
- Combine the sugar and Sure-Jell as directed. Sprinkle it into the peaches, mix again and set it on the stove on high and bring to a boil, stirring constantly.
- When it comes to a hard boil add the remaining sugar.
- Continue stirring constantly and return it to a boil and when it returns to a hard boil, continue boiling it for exactly one minute.
- Remove from the stove & immediately ladle into sterilized jars. Screw the lids on the jars tightly and process in a hot bath to seal.
This jam is amazing and you will love it! Just to show you how easy this is check out the video below with step-by-step directions.
(Follow the directions in the recipe below. I’ve made this a couple of times now and have tweaked the recipe a bit.)
There are two ingredients in this jam that are optional.
- If you want to keep this vegan, omit the butter. Butter keeps the jam from foaming when it’s at high heat. The foam doesn’t hurt anything, but just be careful when you are cooking the jam because it could easily overflow. If you omit the butter, just scrape the foam off the top of the jam and discard.
- The Fruit-Fresh is also optional. I use that product because it helps keep the fruit a bright beautiful color, peaches can easily turn brown.
This is a low-sugar jam using the pink box of Sure-Jell fruit pectin. But trust me, just because it’s low sugar please know this is sweet and delicious!
When you are canning, sugar is a necessity to preserve to fruit. Do not use less sugar because if you do the fruit may mold and then you will need to discard it.
Peach Jam Recipe
Peach Jam Recipe
- 5 cups chopped peaches
- 3 cups sugar
- 2 tablespoons lemon juice
- 3/4 teaspoon ground ginger
- 1/2 teaspoon yellow curry powder
- 1 tablespoon butter optional
- 1 teaspoon Fruit-Fresh optional
- 1 package Low Sugar Sure-Jell pink box
- Take each peach and with a sharp knife cut an X into the bottom of the peach at the tip. Place the peaches in boiling water for about 1 minute. Remove from the water and immediately plunge the peaches into an ice bath to stop the cooking. Then carefully remove the peel, pit and chop the peaches finely.
- Measure out exactly 5 cups.
- Place jars, rings and lids into a pan, cover with water, bring to a boil and boil for three minutes to sterlilize, keep warm.
- In a heavy stock pot, place the chopped peaches, lemon juice, ginger, curry, salt, fruit fresh (if using) and butter. Mix everything together well.
- Measure ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the peaches, mix well again and set it on the stove on high and bring to a boil, stirring constantly.
- When it comes to a hard boil (a hard boil is one you can't stir down with spoon) add the remaining sugar.
- Continue stirring constantly and return it to a boil and when it comes back to a hard boil, continue boiling it for exactly one minute. (Set a timer to make sure you get it for a full minute).
- Remove from the stove & immediately ladle into sterilized jars. Place lids on jars, screw on tightly. Process in a hot bath (boiling water) for 10 minutes to seal the jars.
- Makes 4-5 eight oz. jars.