Save on Pinterest

Pretty Peach Jam

This homemade jam has been a favorite in my family for as long as I can remember. It's a delicious medley of fruits, including peaches, cherries, pineapple and orange. —Theresa Beckman, Inwood, Iowa
  • Total Time
    Prep: 20 min. Cook: 20 min. + cooling
  • Makes
    13 cups


  • 8 medium peaches, peeled and cut into wedges
  • 1 small unpeeled navel orange, cut into wedges
  • 2 cans (8 ounces each) crushed pineapple, undrained
  • 12 maraschino cherries
  • 3 tablespoons maraschino cherry juice
  • 2 packages (1-3/4 ounces each) powdered fruit pectin
  • 10 cups sugar


  • Rinse thirteen 1-cup plastic containers and lids with boiling water. Dry thoroughly.
  • In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil 2 minutes, stirring constantly.
  • Remove from heat. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Immediately cover with lids. Let stand at room temperature 24 hours.
  • Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts
2 tablespoons: 88 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 22g carbohydrate (21g sugars, 0 fiber), 0 protein.

Recommended Video


Click stars to rate
Average Rating:
  • Terry
    Aug 28, 2020

    I made this yesterday and while it is tasty it is more marmalade than jam. Did I not use enough peaches? Peaches from the orchard were small so I peeled and sliced about 4 cups. I wanted jars and used a water bath (10 min) to can. Since I did that, I am wondering if I really needed 2 boxes of pectin? I got 12 pint jars - maybe I needed more peaches. Any advice? I would make this again with more peaches I think.

  • Sharicia
    Jun 9, 2020

    This jam was easy, beautiful and DELICIOUS!!! Of all the jams I have made, folks have raved over it . I get asked when I make this again, please let me know!!

  • kdtay
    May 24, 2015

    Made this today w/variations: used zest only of the orange then pureed it w/the orange and cherries. I left the crushed pineapple and peach wedges as is for a more chunky, jam-like product. I added a couple whacks of butter at the final boil to reduce foaming. Water bath canned at 10 minutes. It is so gorgeous and tastes of Summer!! Will be making this again!!

  • dlyn9smith
    Jul 16, 2014

    I just made this jam, and I use exactly what the recipe called for. It was very easy to prepare, and was already jelling before I got all the liquid in my containers. I tasted the jam, when it had cooled, and it was delicious. If you are looking for a very easy freezer jam recipe for peaches, I recommend this recipe.

  • pgor28789
    May 11, 2014

    I am going to make this recipe this season but I am wanting to can it. I live at 2,000 ft so I always add to my hot water baths but now I am concerned about making this and it not remaining good and am wondering if I should use my pressure cooker. Can anyone give me some good advice?

  • BAMartin44
    Jun 15, 2013

    No comment left

  • woodberries
    May 3, 2013

    Yes. I canned mine in a hot water bath. no problems.

  • woodberries
    May 3, 2013

    I love this combination of flavors. It's probably my favorite of the peach jam recipes I made last fall.

  • gtltravis
    Jul 20, 2011

    Have a question on this recipe. Can it be canned in water bath as well as freeze?

  • granny379
    Jul 15, 2011

    it's great