Honey Sweetened Peach Jam Recipe

Summer in a jar? Absolutely.

Peaches are one of the most beloved fruits of the season, and when paired with honey, the result is a naturally sweet, wholesome jam that captures everything we love about warm, sunny days.

Unlike traditional jams loaded with refined sugar, this Honey Sweetened Peach Jam is made with simple, real ingredients and a whole lot of flavor.

Whether you’re looking for a healthier preserve, something special for breakfast to spread on your morning toast, or a thoughtful homemade gift, this recipe delivers.

In just a few steps, you’ll have jars of golden peach goodness ready to enjoy year-round.

Why Choose Honey Over Sugar for Jam?

When it comes to sweetening homemade jam, honey offers more than just a natural alternative to sugar.

• Nutritional Benefits: Honey contains antioxidants, enzymes, and trace minerals that you won’t find in white sugar.
• Flavor Profile: Honey adds a rich, floral complexity that enhances the flavor of peaches instead of overpowering them.
• Gentler Sweetness: The sweetness of honey is more balanced and less sharp than refined sugar.
• Preserving Qualities: While sugar is a stronger preservative, honey still helps extend shelf life when jam is properly canned.

Ingredients You’ll Need

To make honey sweetened peach jam, you’ll need just a few wholesome ingredients:

• Fresh peaches – Choose ripe, juicy peaches. Freestone varieties make peeling easier.
• Honey – Raw or pasteurized honey both work. Clover, wildflower, or orange blossom honey are great options for subtle flavor.
• Lemon juice – This adds brightness and helps the jam set.
• Optional pectin – If you want a firmer set, you can use low or no-sugar pectin.
• Optional flavorings – A touch of cinnamon, vanilla extract, or ginger can add unique notes.

How to Make Honey Sweetened Peach Jam (Step-by-Step)

Making peach jam with honey is a simple process. Here’s how to do it:

1. Prepare the peaches
   • Blanch peaches in boiling water for 30–60 seconds, then transfer to an ice bath. The skins should slip off easily.
   • Pit and chop the peaches, then mash lightly for a chunkier texture or puree for smooth jam.
2. Cook the fruit
   • Place peaches and lemon juice in a heavy-bottomed pot over medium heat.
   • Simmer for 10–15 minutes, stirring often until the fruit begins to break down.
3. Add honey and optional pectin
   • Stir in honey gradually. For 4 cups of fruit, use about 3/4 to 1 cup of honey, adjusting to taste.
   • If using pectin, add it according to the package instructions.
4. Simmer until set
   • Continue simmering and stir frequently to prevent burning.
   • To test doneness, place a spoonful on a cold plate. If it wrinkles when pushed, it’s ready.
5. Skim foam
   • If foam appears on top, skim it off with a spoon for a clearer jam.

Canning and Storage Tips

If you’d like your jam to last beyond a few weeks, canning is the best method.

• Sterilize jars – Boil jars and lids for at least 10 minutes before filling.
• Fill jars – Pour hot jam into jars, leaving 1/4-inch headspace. Wipe rims and apply lids.
• Water bath canning – Process jars in a boiling water bath for 10–15 minutes, adjusting for altitude.
• Check seals – After 24 hours, press the lid center. If it doesn’t pop, it’s sealed.
• Storage – Sealed jars can last up to 12 months in a cool, dark place. Refrigerate after opening and use within 3–4 weeks.

For refrigerator or freezer jam, skip the canning and store cooled jam in airtight containers. It will last up to 3 weeks in the fridge or 6 months in the freezer.

Common Mistakes and How to Fix Them

Homemade jam is forgiving, but here are a few common pitfalls:

• Jam too runny – This usually means it was undercooked or had too little pectin. Return it to the pot and simmer longer.
• Jam too thick – Overcooked jam can become stiff. Warm it slightly before serving or thin it with a splash of lemon juice.
• Crystallized honey – Stir gently during cooking and avoid high heat early on.
• Spoilage – Always use sterilized jars and store properly. Any mold means the jam must be discarded.

Serving Suggestions and Pairings

Once you’ve made your peach jam, here are some tasty ways to use it:

• Spread on toast, biscuits, scones, or muffins
• Swirl into yogurt, oatmeal, or cottage cheese
• Use as a glaze for grilled meats or roasted veggies
• Fill thumbprint cookies or layer into cakes
• Add a dollop to a charcuterie or cheese board
• Stir into lemonade, iced tea, or cocktails

Homemade jam also makes a beautiful gift. Tie a ribbon around the jar and add a handwritten label for a rustic touch.

Recipe FAQ’s

Can I use frozen peaches?

Yes, just thaw and drain them first. The flavor is best with fresh, ripe peaches, but frozen works well in a pinch.

Do I have to use pectin?

No. The jam will still set somewhat naturally due to the peaches and lemon juice. It may just be a bit looser in texture.

How do I know if the jam is done?

Use the plate test: place a spoonful on a cold plate and push it with your finger. If it wrinkles and holds shape, it’s ready.