Preserving Summer’s Bounty: Homemade Peach Jam

One of my favorite gifts to share is one that comes from the heart — and the kitchen. Outside of formulating and crafting skincare products, one of my greatest passions is canning. There’s something incredibly special about preserving the bounty that each season offers, especially when I know exactly where my food comes from.

This week, I had the joy of working with peaches grown by my dear friend Farmer Cathy. Yes — the same Cathy whose happy goats share their incredible milk that we use in our goat milk soaps. Her peaches are organically grown, never sprayed, and treated with the same love and care she gives her animals. The result? Small but mighty peaches bursting with flavor you won’t find in grocery store fruit.

If you’ve never canned before, don’t let the idea intimidate you. Jams are among the easiest places to start, and the results are always rewarding. With just a few simple steps, you can capture the taste of summer in a jar and enjoy it all year long — or share it as a thoughtful homemade gift.

Getting Started

Pro tip: Before you even bring home your peaches, make sure you have every item on your supply list ready to go. The fruit is the only perishable ingredient, and once you have everything else prepared, the process will feel seamless.

Here’s what you’ll need:

• 4 cups finely chopped peaches (about 3 lbs)
• 2 tablespoons lemon juice
• 1 package powdered fruit pectin (or 6 TBSP)
• 5½ cups granulated sugar

Supplies:

• Half-pint mason canning jars with lids and bands (about 6)
• A boiling-water canner or large stockpot with rack
• Jar lifter, funnel, ladle, and clean towels

The Ball Book Classic Peach Jam Recipe

This recipe comes straight from the trusted Ball Complete Book of Home Preserving:

1. Prepare the canner, jars, and lids. Wash jars, lids, and bands in hot, soapy water. Place jars in a boiling-water canner to stay hot until ready to fill.
2. Peel and chop peaches. To peel easily, dip peaches in boiling water for 30–60 seconds, then plunge into ice water. Skins will slip off. Remove pits, chop fruit finely, and measure 4 cups.
3. Cook fruit. In a large saucepan, combine peaches and lemon juice. Stir in pectin until dissolved. Bring mixture to a full rolling boil over high heat, stirring constantly.
4. Add sugar. Stir in all sugar at once. Return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if necessary.
5. Fill jars. Ladle hot jam into hot jars, leaving ¼ inch headspace. Wipe rims, center lids, and screw bands to fingertip tight.
6. Process jars. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool 12–24 hours, and check seals.

The Reward

That’s it — a few simple steps, and you have jars of golden peach jam ready to brighten breakfasts, sweeten desserts, or become the perfect homemade gift.

For me, there’s a deeper joy in canning beyond the jars themselves. It’s the peace of mind in knowing where the food came from, the connection to the land and people who grew it, and the gratitude in being able to preserve that care and flavor for months to come.

So whether you’re brand new to canning or a seasoned preserver, I hope you’ll feel inspired to give this recipe a try. Farmer Cathy’s peaches may be small, but they carry a mighty lesson: simple, natural things, cared for with love, always create the sweetest results.

Here’s to preserving summer’s bounty — one jar at a time.