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“Use slightly underripe firm fruit for the most pronounced peach flavor.”
6hrs 15mins
5 cups (about)

Ingredients Nutrition

  • 2 lbs slightly underripe peaches
  • 14 cup fresh lemon juice
  • 1 (2 ounce) box dry pectin
  • 3 -4 cups sugar, to taste


  1. Peel the peaches by dipping them into a pan of boiling water to loosen the skin; then immediately cool them by holding under cold water.
  2. The skins will slip off; remove the pits.
  3. In a large bowl, coarsely crush the peaches by hand or with a potato masher or pulse a few times in a food processor; you'll have about 5 cups of pulp.
  4. Combine the peaches and lemon juice in a slow cooker; sprinkle with the pectin.
  5. Let stand 20-30 minutes.
  6. Stir in the sugar; cover and cook on LOW for 2 1/2 hours, stirring twice.
  7. Remove the lid, turn the cooker to HIGH, and cook 2-3 hours longer, until the jam reaches the desired consistency.
  8. Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand to cool.
  9. Store, covered in the refrigerator for up to 2 months.
  10. OR spoon into small plastic storage containers and freeze up to 3 months.

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