Ingredients
Equipment
Method
Macera and start the jam
- Combine the ripe peaches, granulated sugar, fresh lemon juice, and lemon zest in a large heavy-bottomed pot, then let sit for 30 minutes to draw out juices, stirring once midway. You should see syrup form around the peach pieces as the sugar dissolves.
- Bring the mixture to a boil over medium-high heat, stirring frequently to keep peaches from sticking or scorching. Look for rapid bubbling that fills the pot’s center.
- Reduce heat to medium and cook for 35-45 minutes, stirring often to prevent sticking, until the jam thickens. The texture should be slow and glossy, and a small amount dropped on a cold plate should wrinkle when pushed.
- Add cinnamon if using during the last 5 minutes of cooking, then continue stirring to fully distribute it. The jam should smell warmly spiced while still looking amber and fruit-chunky.
Jar and store
- Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Stop when the fruit settles evenly and the surface looks level in each jar.
- Process the jars in a boiling water bath for 10 minutes. After processing, let jars cool until sealed and no longer move when gently pressed.
- If refrigerating instead of canning, cool the jars to room temperature, then store for up to 3 weeks. The jam should set into a glossy, spreadable consistency as it chills.
Notes
Pro tip: use ripe, fragrant peaches and don’t rush the thickening—stir frequently and trust the cold-plate wrinkle test for the jam’s set. Refrigerate finished jam in sealed jars for up to 3 weeks; freezing isn’t recommended for classic canning-style set. For a lower-sugar option, reduce sugar slightly and cook longer to reach the wrinkle test, adjusting to taste while keeping the fruit chunks intact.