Easy Homemade Fresh Peach Jam Recipe with Almonds 

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This recipe has the right combination of sweet, juicy peaches and crisp almonds. Peach jam on toast is like dessert for breakfast! 


– 2 & 1/2 pounds ripe peaches peeled, cored, and diced – 2 tablespoons bottled lemon juice or fresh – 1 teaspoon almond extract – 3 cups granulated sugar – 3/4 cup sliced almonds toasted


Get your water bath canner ready. Don't boil the water; just slowly heat the jars until they are ready to use. Put the lids and bands aside after washing them in warm clean water. 

Step 1

Dice the peaches and put them in a wide pot with a heavy bottom. Gentle crush peaches with a potato masher. Put everything in the saucepan except the toasted nuts.  

Step 2

Then, over medium-low heat, bring it to a boil. For about 12 to 15 minutes, or until the jam thickens and hits a gelling point (220°), stir it often. 

Step 3

Once the almonds are toasty are added, turn off the heat. Put the hot jam into a hot jar, leaving about ½ inch of room at the top. Get rid of any bubbles of air. 

Step 4

Clean the edge of the jar. Place the band around the jar's lid and tighten it until it's just touching your finger. To can the food, put the jar in a pot of hot water. 

Step 5

Do this again and again until all the jars are full. Taking into account the altitude, process the jars for 10 minutes with the lids on.  

Step 6

Take the lids off the jars and turn off the heat. Let them sit for 5 minutes. Take the jars out of the oven and let them cool at room temperature for 12 to 24 hours.  

Step 7

Make sure the lids close properly; when you press in the middle, they shouldn't bend.  

Step 8


-Calories: 801kcal -Carbohydrates: 182g -Protein: 6g -Fat: 10g -Saturated Fat: 1g -Polyunsaturated Fat: 2g -Monounsaturated Fat: 6g -Trans Fat: 0.003g -Sodium: 39mg -Potassium: 485mg -Fiber: 6g -Sugar: 175g -Vitamin A: 925IU -Vitamin C: 15mg -Calcium: 60mg -Iron: 2mg

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