Peach Jam Peach Jam

Author: Canadian Living

Freestone peaches are the best for making jam since the fruit doesn't cling to the stone, making them easy to pit. If you can get peaches with a red blush, they add a beautiful rich colour to the jam.

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: July 2008



In large Dutch oven and using potato masher, mash peaches to make 4 cups (1 L). Add lemon juice.

Mix pectin with 1/4 cup (50 mL) of the sugar; stir into peaches. Bring to full rolling boil over high heat, stirring occasionally. Stir in remaining sugar and return to full rolling boil; boil hard, stirring, for 1 minute. Remove from heat; skim off foam.

Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics )

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 1 mg
  • Calories 41.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 11 g


  • Vitamin C 2.0
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Peach Jam