Cinnamon Peach Jam

Fresh peaches!  Gotta love ’em!  Not only do I love fresh fruit in the late summer and early fall, but I also love preserving some of it to be enjoyed throughout the year.

Today’s project is homemade peach jam.  Yum.

First, measure 7 1/2 cups sugar.  Yep, that’s a lot of sugar!

Start chopping those lovely peaches until you have 4 cups of chopped fruit.


Pour the sugar into a large saucepan.

Add the peaches.

Add 1/3 cup lemon juice.

Finally, add 1 teaspoon ground cinnamon.

Stir well over medium-high heat.

Bring to a rolling boil that can’t be stirred down, and add two 3 ounce packets of liquid pectin.

Return to a rolling boil and cook for 1 minute.

Remove from heat.  If desired, stir in 1 teaspoon vanilla extract.

Ladle into sterilized canning jars.


Fill jars, leaving 1/4 inch head space at the top.  Wipe the lip of the jars with a damp, clean towel and put on a lid and band.  Process in hot water bath to seal.

Let stand for 24 hours in order for jam to set and lids to seal.

Aren’t they beautiful!  This recipe makes 4 pint sized or 8 half-pint jars of jam.
I have two batches in my basket.  I love the feeling of abundance that comes when I’m canning.

I must say I’m in love with the glow of this jam.  It’s so beautiful!

In the morning sunlight, it’s like amber.  And it tastes delicious.

Cinnamon Peach Jam 7 1/2 cups sugar 4 cups chopped peaches 1/3 cup lemon juice 1 tsp. cinnamon 2 pouches, 3 ounces each, Ball Liquid Fruit Pectin 1 tsp. vanilla extract, optional Combine sugar, peaches, lemon juice and cinnamon.  Cook over medium high heat until reaches a rolling boil.  Add pectin.  Return to boil and cook for 1 minute.  Remove from heat and add vanilla.  Stir.  Ladle into sterilized jars and process in hot water bath according to instructions.   Let set and store.  Enjoy!