Peach Jam with liquid pectin


Quantity: 8 half-pints

Jar size: Half-pints or pints


4¼ cups crushed peaches (about 3½ pounds peaches)

¼ cup lemon juice

7 cups sugar

1 pouch liquid pectin


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. To prepare fruit: Sort and wash fully ripe peaches. Remove stems, skins, and pits. Crush peaches.

3. Measure crushed peaches into a kettle. Add lemon juice and sugar and stir well.

4. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.

5. Remove from heat; stir in pectin. Skim foam.

6. Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace.

7. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

8. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


 Half-pints or Pints

5 min

10 min

15 min

Source: National Center for Home Food Preservation