Preserving · Recipes

Peach Spice Honey Jam

A quick recipe to get a winter’s worth of warming jam. Peaches are ripe right now and so tasty. My recipe used 8 peaches, how many you need will of course depend on size. Mine were average size, if you have the jumbo ones, it’ll take less. As for the lemon juice, I pick up 2 lemons to juice.

Peach Spice Honey Jam


  • 4 cups mashed ripe peaches (see below)
  • ¼ cup lemon juice
  • 1 cup honey**
  • 3 tsp Pomonas Universal Pectin
  • 4 tsp calcium water (see below*)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • Pinch ground cloves


*To make the calcium water, mix ½ tsp calcium (the small packet) with ½ cup water in a small canning jar, shake till dissolved, refrigerate for later use. There are multiple batches of jam with one box of Pomonas.

Jars & Lids –

Wash and rinse the jars; put them in a canner, cover the jars with water and bring to a boil.

Add the rings and lids to a small saucepan, cover with water, bring to a simmer.

For the peaches –

Rinse the peaches off. Peel, quarter and pit. Roughly chop and mash with a potato masher chunky-style, measure and then add to a large pot with the lemon juice and spices.

Add 4 teaspoons of the calcium water to the peaches, stir well.

For the honey & pectin –

Measure the honey into a separate bowl and thoroughly mix the 3 teaspoons pectin into it, set aside.

To Cook –

Bring the peach mixture to a boil, stirring often. Pour the pectin-honey mixture into the boiling jam slowly and carefully, stirring as you add. Stir vigorously for 2 minutes to dissolve the pectin.

Let it return to a boil and remove from the heat. Pectin gels completely when thoroughly cool, so don’t worry if your jam looks loose while still hot (although this particular jam is pretty stiff).

To preserve –

Empty the water out of your jars, back into the canner, fill to ¼” of the top (a sterilized canning funnel works great). Wipe the rims with a new damp paper towel, removing any spilled jam, especially on the rim.

Place a lid on top and tighten a band around each jar, return to the canner. Make sure all jars are upright and that jars are fully submerged, with at least 2″ of water above.

Process for 10 minutes.

Place on a cooling rack covered in a clean towel, let cool. Remove the rings and wash/dry.

Label, store in a cool/dry area for up to a year.

Makes 6 8-ounce jars.

**Feel free to substitute 2 cups sugar for the honey.