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White Peach Jam

Make white peach jam or jelly from fresh peaches. Then preserve it with this white peach jam canning recipe.

 

white peach jam recipe

 
 
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 a gorgeous color, isn’t it?  
 
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white peaches
 
 
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.   And they are so unusual since they are truly pink inside.  
 
 
peach tree
 
 
 
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.
 
white peach jelly plus for white peach jam canning recipe
 
 
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.  It is delish and so pretty. 
 
 

White Peach Jam Canning Recipe:

Ingredients:

 

Equipment Needed:

 

How to make white peach jelly and how to preserve it by canning:

Instructions:

  • Heat a large pot of water over high heat to boiling
  • Wash peaches and place in the boiling water.  Blanch in the boiling water for 1 minute and remove with a slotted spoon.  Immediately  place in an ice water bath to cool. 
  • Remove the peaches from the ice bath and slip off the skin of the peach with a paring knife
  • Pit the peaches and chop.
  • Working in batches, place peaches in food processor and process until just chunky
  • 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)
  • Add sugar and stir to combine. Continue to stir until mixture returns to a rolling boil. Boil and stir for 1 minute.
  • Remove from heat and carefully skim off foam
  • Place the 1/2 pint jars with lids and rings in a water bath canner and fill with clean water, Heat to boiling to sterilize and remove. 
  • Ladle the white peach jam into the sterilized 1/2 pint jars (jelly jars) leaving 1/4 inch headspace.
  • Carefully clean the rims and place lids and rings on top.
  • Place the filled white jelly jars  in a 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)

 

white peach jam

 

 

Jam and Jelly Recipes:

 

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white peach jam
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White Peach Jam Recipe

Make white peach jam or jelly from fresh peaches. Then preserve it with this white peach jam canning recipe.
Prep Time30 mins
Water Bath Process time15 mins
Total Time45 mins
Course: Condiment
Cuisine: American
Keyword: white peach jam, white peach jam canning recipe, white peach jelly
Servings: 7 ½ pints
Author: Evelyn

Ingredients

Instructions

  • Heat a large pot of water over high heat to boiling
  • Wash peaches and place in the boiling water. Blanch in the boiling water for 1 minute and remove with a slotted spoon. Immediately place in an ice water bath to cool.
  • Remove the peaches from the ice bath and slip off the skin of the peach with a paring knife
  • Pit the peaches and chop.
  • Working in batches, place peaches in food processor and process until just chunky
  • 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)
  • Add sugar and stir to combine. Continue to stir until mixture returns to a rolling boil. Boil and stir for 1 minute.
  • Remove from heat and carefully skim off foam
  • Place the 1/2 pint jars with lids and rings in a water bath canner and fill with clean water, Heat to boiling to sterilize and remove.
  • Ladle the white peach jam into the sterilized 1/2 pint jars (jelly jars) leaving 1/4 inch headspace.
  • Carefully clean the rims and place lids and rings on top.
  • Place the filled white jelly jars in a 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)

Recipe Rating




Carey

Wednesday 31st of August 2022

I have always been told that white peaches are not safe for canning because of their low acidity. Can you comment?

Evelyn

Wednesday 31st of August 2022

Yes, I have heard that but we have never had any issues. We add lemon juice to increase the acidity of our white peach jam and we have enjoyed this recipe year after year. But if you are any at all concerned then I would suggest you either pressure can it or substitute yellow peaches instead.

Paula

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?

Evelyn

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?

admin

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 !