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Hoosier Peach Jam

A delicious peach jam with a lovely hint of lemon


  • Canning jars (pint or 1/2 pint)
  • Canning jar lids & rings
  • Canning funnel
  • Canning jar lifter
  • Water Bath Canner


  • 6 pounds peaches fully ripe
  • 1 1/4 cup fresh lemon juice
  • 15 cups granulated sugar
  • 6 ounces liquid pectin (two 3 ounce packages, like Certo)


  • Pit fruit, but DO NOT peel. Cut into small pieces and mash coarsely.
  • Measure 8 cups mashed fruit into large dutch oven or stock pot. Add lemon juice and sugar, mixing well.
  • Place pan over high heat. Bring to a rolling boil. Boil hard for 1 1/2 minutes, stirring constantly. Remove from heat and stir in liquid pectin.
  • Let mixture cool slightly, then ladle into hot sterilized jars and seal. Process in water bath canner for 10 minutes.


For additional information in canning jam or jelly, please visit www.freshpreserving.com.