Comments on: Quick & Easy Peach Jam

By: Heather Johnson

Heather Johnson — Mon, 25 May 2026 00:54:23 +0000

In reply to Brittany. aw i love that!

By: Brittany

Brittany — Sun, 24 May 2026 03:20:57 +0000

This is delicious!!!!! My daughter and I made this for her to sell at a kid’s farmhand fair (she sold out) and we gave away as Christmas presents to my clients. We heard nothing but positive feedback! Thanks for the recipe. ♥️

By: FoodHussy

FoodHussy — Fri, 01 Aug 2025 14:50:54 +0000

In reply to Gini.

I just looked it up – should be fine but I can’t say for sure as I havent tried it. But looks like it should work fine – it’s a sweetener.

By: Gini

Gini — Wed, 30 Jul 2025 18:56:09 +0000

Can you make this with date sugar? I can’t have cane or beet sugar and I don’t want sucralose. Any suggestions?

By: FoodHussy

FoodHussy — Mon, 16 Jun 2025 23:55:56 +0000

In reply to K Hea.

Yes – you should be able to – it might be a little thicker

By: K Hea

K Hea — Fri, 13 Jun 2025 18:57:38 +0000

Could you make this with Brown Sugar?

By: FoodHussy

FoodHussy — Tue, 10 Dec 2024 20:24:19 +0000

In reply to Corey. I think you could but the sugar ratio might be different - good luck!

By: Corey

Corey — Tue, 10 Dec 2024 19:48:24 +0000

I have made this jam and it is wonderful. I was wondering if you can use any fruit (blueberries, blackberries, raspberries, and strawberries) with this same recipe?

By: FoodHussy

FoodHussy — Wed, 28 Aug 2024 15:31:51 +0000

In reply to Leigh-Anne. i refrigerated the jam after the quick canning vs. keeping on shelf. yes. it will thicken over time after refrigeration and sitting.

By: Leigh-Anne

Leigh-Anne — Wed, 28 Aug 2024 07:46:39 +0000

Hi, I can’t rate the recipe yet. I just made it but I haven’t tried it, but looks good and I have read that peach jam can take 2 to 3 weeks to really thicken so I guess it takes some time because it does look really thin right now… I was just wondering about the turning over sealing method I have done this before. with I believe grape jam. but it’s been awhile and I kept reading online don’t do it that way anymore, like people used to years ago. but then I saw your recipe and I thought well. I’ll give it a try again. it says online it does seal usually but it might not be a safe seal. I could put it in the hot water I had the jars and rings in, easily for 10 minutes, like I read on all the other recipes. that’s easy, but I saw you had the turnover method and so I just wanted to make sure you still had good luck with that? And will they keep for many years like the water bath canning method of gentle boil for approximately 10 minutes…? thanks, LS