Canning peach jam with honey tastes like summer in a jar. The minimal amount of time and effort put into this preserve makes every spoonful worth it. Is there any better way to enjoy peach season than by consuming it year-round? Preserving peaches is a must for all home preservers, and this recipe is a great basic item for every pantry. Slightly sweeten the already perfect peaches with a small amount of honey instead of sugar. It truly is worth it.
Slow cooking and canning times8hrs20mins
Keyword: canning peaches with honey, honey peach jam, how to make peach jam, peach jam recipe
Servings: 41/2 pints
Steam or Hot Water Bath Canner
Air Bubble Remover
5 1/2 pint Mason jars
4cupsripe Peachespeeled and sliced
1/2box No Sugar Pectin
2tbspLemon Juicefreshly squeezed
Place an X on the blossom end of peaches. This helps with peeling peaches.
Blanch peaches for 15 seconds in boiling water. Once blanched, immediately submerge peaches in very cold water to stop the cooking process.
Peel peach skins, reserving the skins.
Measure 4 cups of peaches, coarsely chopped.
In a 6-quart saucepan add peaches, lemon juice and pectin. Bring mixture to a raging boil, stirring often.
Add honey, return peach mixture to a hard boil for an additional minute. Skim foam from the surface and discard.
Ladle hot peach jam into hot jars. Leave 1/4-inch headspace from top of jar.
Using a clean damp cloth, wipe rims.
Add warmed lids and apply rings finger tight.
Process jam in a hot water bath or steam canner. Process jars based on your altitude.
Do not discard the skins from peaches! Peach powder can be made from the skins, and is absolutely delicious. Simply dehydrate the skins and grind into a powder. Add the powder to oatmeal and even cake batter for a peach flavor.