Go Back

Peach Jam with Lime

August is Peach Month – time to make a big batch of peachjam!
Servings 7 half-pints


  • 8 cups peeled,diced, slightly crushed ripe peaches
  • 6 cups granulated sugar
  • 1/4 cup lime juice


  • Add all ingredients to a large sauce pot or Dutch oven.
  • Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
  • Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point (220 degrees),usually between 25-45 minutes.
  • Spoon hot jam into prepared jars, leaving ¼ inch headspace.
  • Wipe the lip of each jar with a damp paper towel, top the jars with a lid and lid ring.
  • Process in a water bath canner for 15 minutes. Remove and let cool completely.
  • Makes about 7 (1/2 pint) jars