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Hoosier Peach Jam

A delicious peach jam with a lovely hint of lemon



  • 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.


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