Skip to Content

White Peach Jam

I have never cooked with white peaches before and not sure if I have ever  heard of them.   These little white peaches are just the sweetest peaches and make the most gorgeous color of jam. 
 It is gorgeous, isn’t it?  
    Look at all that color!
  I have read that white peaches are in fact sweeter than a yellow peach and are lower in acidity.   They are more delicate than the yellow peach and are easily bruised so they were not sold in stores until the 1980’s when a hardier variety was developed. 
 Maybe this is why I am unfamiliar with them. 
I am lucky enough to have a neighbor with a white peach tree and this year it is really producing.  
 Not sure if it was all the rains in Texas or no late frosts.    Anyway my neighbor, Mrs P always shares and maybe that’s why she is rewarded with an abundance of special white peaches!
I knew I had to make White Peach Jam with the peaches Mrs P gave me and I am so glad I did!  The sweetness of white peaches made the most flavorful and sweetest jam!     
White Peach Jam
  • About 3 lbs of fresh white peaches
  • 1 package powdered fruit pectin (I used Sure-Jel)
  • 2 tablespoons of lemon juice
  • 5 1/2 cups of white sugar
  • 7 -1/2 pint (jelly jars) with lids and rings
1. Heat a large pot of water over high heat to boiling
2. Wash peaches and blanch in the boiling water for 1 minute. Remove with a slotted spoon and place in a ice water bath
3. Place the 1/2 pint jars in clean boiling water with lids and rings to sterilize
4. Remove the peaches from the ice bath and slip off the skin of the peach with a paring knife
4. Pit the peaches and chop.
5. Working in batches, place peaches in food processor and process until just chunky
6. Measure 4 cups chunky peaches into a large pot or dutch oven, add pectin and lemon juice, bring to a rolling boil (a boil that can not be stirred down)
7. Add sugar and stir to combine. Continue to stir until mixture returns to a rolling boil. Boil and stir for 1 minute.
8. Remove from heat and carefully skim off foam
9. Ladle in the sterilized 1/2 pint jars (jelly jars) leaving 1/4 inch headspace.
10. Carefully clean the rims and place lids and rings on top.
11. Process in boiling water bath for 15 minutes, remove carefully and place on clean tea towel until cool, Lids should “pop” and indent down as they cool to seal
Powered by Recipage
Other dishes I know you will love:  


Tuesday 14th of July 2020

I’ve found info that says it is not safe to can white peaches but I can’t find anything about canning preserves made with white peaches. Have you had any issues with spoiling or moldy preserves?


Tuesday 14th of July 2020

I have never had an issue. My peach jam is awesome and never has spoiled. But if you are concerned then I recommend you not make it.

Tammy Rogers

Wednesday 5th of August 2015

How long do you sterilize jars before adding peach mixture and do you dry jars off before placing mixture into them?


Wednesday 5th of August 2015

Tammy, it is recommended that jelly jars be boiled for 10 minutes. After I have boiled them for about 10 minutes, I reduce the heat and allow them to simmer until I am ready. I don't dry them, I use tongs to remove the jars from the hot water and place on a clean tea towel to be filled, normally the jars are steaming and almost dry themselves:))

Jamie Sherman

Tuesday 4th of August 2015

My mouth is watering just thinking about this!!

Linda Nortje

Tuesday 4th of August 2015

Looks perfect, Evelyn ! I think I'll eat it with a spoon !