Grand Champion Peach Jam

Capture the essence of summer with Grand Champion Peach Jam—a delightfully sweet and tangy spread that highlights the natural flavor of ripe, juicy peaches. This recipe combines just four simple ingredients—fresh peaches, granulated sugar, vibrant lemon juice, and fruit pectin—to create a homemade jam bursting with sunshine in every spoonful. With step-by-step instructions, including a quick blanching technique for easy peach peeling, this recipe ensures a foolproof jam that's perfect for canning or immediate enjoyment. Whether slathered on warm biscuits, swirled into yogurt, or gifted in mason jars, this peach jam is a versatile treat you'll savor all year long. Ready in under an hour, it's a must-try for preserving the season's sweetest fruit. Keywords: homemade peach jam, fresh peach recipes, canning peach jam, preserving summer fruit.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 48

Ingredients

• 6 cups (peeled and finely diced) fresh ripe peaches
• 4 cups granulated sugar
• 2 tablespoons fresh lemon juice
• 1 box (1.75 ounces) fruit pectin

Directions

Step 1

Wash the peaches thoroughly. To peel them easily, blanch the peaches by placing them in boiling water for about 45 seconds, then transferring them to an ice bath. The skins should peel off easily.

Step 2

Dice the peeled peaches finely, removing the pits. Measure out 6 cups of diced peaches and place them in a large, heavy-bottomed pot.

Step 3

Add the granulated sugar and lemon juice to the pot with the peaches. Stir well to combine and let the mixture sit for 10 minutes to allow the peaches to release their juices.

Step 4

Sprinkle the box of pectin evenly over the peach mixture and stir thoroughly to dissolve the pectin.

Step 5

Place the pot on the stove over medium-high heat and bring the mixture to a full rolling boil, stirring constantly. A rolling boil is one that cannot be stirred down.

Step 6

Once the mixture is boiling strongly, continue stirring and cooking it for 1-2 minutes. Remove it from the heat as soon as the jam thickens slightly (it will thicken further as it cools).

Step 7

Carefully ladle the hot jam into sterilized canning jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth to ensure a good seal.

Step 8

Seal the jars with sterilized lids and bands. If preserving for long-term storage, process the jars in a boiling water bath for 10 minutes. If consuming immediately or refrigerating, skip this step.

Step 9

Allow the jam to cool at room temperature, then store in a cool, dark place or in the refrigerator. Properly sealed jars can be stored for up to 1 year; opened jars should be refrigerated and used within 3 weeks.

Nutrition Facts

Serving size	2308.2 grams (2308.2g)

Amount per serving	% Daily Value*
Calories	3619

Total Fat 3.90g	5%
Saturated Fat 0.00g	0%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 942.90g	343%
Dietary Fiber 22.80g	81%
Total Sugars 920.80g
Protein 13.40g	27%

Vitamin D 0IU	0%
Calcium 88mg	7%
Iron 4mg	21%
Potassium 2745mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.9%

Protein: 1.4%

Carbs: 97.7%