Peach Jam

Updated: Sep 24, 2020

This is a quick and easy recipe for peach jam. It is a single batch recipe, making only one jar! This is another recipe featuring fresh peaches picked up from the Okanagan. I will be posting a couple recipes with this jam so stay tuned!


10 medium sized peaches (500g), peeled & sliced*

1 lemon, zest

1/2 lemon, juice

1/4 cup honey

2 cinnamon sticks

Place all ingredients in a sauce pan, I used a frying pan with high sides for more surface area. The bigger the surface area the faster it will cook. Bring to a boil and lower heat. Cook on a slow boil for 12-15 minutes until thickened. Make sure you keep an eye on it, it can easily burn on the bottom. Remove cinnamon sticks and then use a potato masher to break up any large chunks of peaches.

Spoon into sterile jam jar. Wait until cool to seal and keep in fridge for future use. Since you are making a smaller batch no need to seal for pantry storage, unless you are making a larger batch. *See notes for full sealing*


When I made this batch my peaches were on the over ripe side so I was able to just pull the skins off they were so soft. Another way for easier peeling for less ripe peaches, boil a pot of water and place peaches in for 3 minutes. Remove from boiling water a place in ice water immediately. This will make peeling the skins off easier with a pairing knife.

If you plan on making a larger batch and are planning to seal fully: Fill the jars 1/4" from the top with hot jam, seal lid and place in a hot water bath until you hear a pop then remove from water bath. You will know its fully sealed once you hear the pop. If you have one that wont seal properly insure you store that one in the fridge.