Peach Jam with powdered pectin


Quantity: 6 half-pints

Jar size: Half-pints or pints


3¾ cups crushed peaches (about 3 pounds peaches)

¼ cup lemon juice

1 package powdered pectin

5 cups sugar


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 pectin; stir well.

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

5. Add sugar, continue stirring, and heat again to full bubbling boil. Boil hard for 1 minute, stirring constantly.

6. Remove from heat; skim foam.

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

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

9. 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