1. Can I use frozen peaches instead of fresh ones?

Yes, frozen peaches can be used in place of fresh. Thaw them completely and drain any excess liquid before chopping. The flavor will still be rich, though fresh peaches offer the best texture.

2. How do I know if my jam has set properly?

After the final boil, place a small spoonful of jam on a chilled plate. Let it cool for a minute, then drag your finger through it. If it wrinkles or holds shape, it’s set. If not, boil for another minute and test again.

3. What’s the shelf life of homemade spiced peach jam?

When sealed using the inversion method, jars can last up to 12–18 months in a cool, dark pantry. Once opened, refrigerate and use within 2–3 weeks. For freezer storage, it can last up to a year.

4. Can I double the recipe to make a larger batch?

It’s best to make jam in smaller batches to ensure even cooking and proper setting. Doubling the recipe can affect the pectin activation and boil time, potentially leading to runny jam. For large quantities, make multiple separate batches.

Spiced Peach Jam – Best Homemade Recipe for Fall

Name: Spiced Peach Jam
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups fresh peaches, chopped: The base of the jam providing sweetness and texture; 1 tablespoon lemon juice: Adds brightness and preserves the jam; 3 tablespoons low sugar pectin: Helps the jam set with less sugar; 1/4 teaspoon cinnamon: Adds warm, aromatic flavor; 1/4 teaspoon ground allspice: Provides depth and a hint of spice; 1/8 teaspoon ground cloves: Offers bold, spicy undertones; 3 cups granulated sugar: Sweetens the jam and balances acidity

Description

This spiced peach jam is a cozy, homemade preserve made with fresh peaches, warm fall spices like cinnamon and cloves, and just the right amount of sweetness. It’s an heirloom recipe that’s perfect for toast, cheese boards, or gifting during the holidays.

Ingredients

Scale

4 cups fresh peaches, chopped: The base of the jam providing sweetness and texture
1 tablespoon lemon juice: Adds brightness and preserves the jam
3 tablespoons low sugar pectin: Helps the jam set with less sugar
1/4 teaspoon cinnamon: Adds warm, aromatic flavor
1/4 teaspoon ground allspice: Provides depth and a hint of spice
1/8 teaspoon ground cloves: Offers bold, spicy undertones
3 cups granulated sugar: Sweetens the jam and balances acidity

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Instructions

Peel, pit, and slice the peaches. Finely chop using a Chop Stir or potato masher, keeping small bits for texture.
In a large pot over medium heat, combine peaches, lemon juice, pectin, cinnamon, allspice, and cloves. Stir well.
Bring the mixture to a hard boil over medium-high heat, stirring continuously. This may take about 20 minutes.
Measure out sugar in a separate bowl. Once the mixture is boiling hard, stir in all the sugar at once.
Continue cooking at a rolling boil for 5 minutes, stirring constantly.
Wash canning jars in very hot water and dry upside down on a clean towel.
Ladle hot jam into jars using a funnel. Fill to near the top, leaving minimal headspace. Seal with lids and rings.
Turn jars upside down for the inversion method and leave for 24 hours to seal properly.

Notes

Frozen peaches can be used if fresh ones are not available — thaw and drain first.
To test for proper jam set, use the cold plate method by placing a spoonful on a chilled plate and checking for wrinkles.
Store sealed jars in a cool, dark pantry for up to 18 months. Opened jars last 2–3 weeks in the refrigerator.
You can freeze the jam in airtight containers for up to a year.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Preserves
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 90 kcal
Sugar: 22g
Sodium: 3mg
Fat: 1g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg