Auntie Doris's Peach Jam Recipe -
Auntie Doris's Peach Jam Recipe
  • READY IN 11+ hrs

Auntie Doris's Peach Jam

Recipe by  

"My great Auntie Doris passed down this old farmhouse recipe, made with very simple ingredients, for a fresh and delicious peach jam. It is wonderful on toast, oatmeal or ice-cream."

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Ingredients Edit and Save

Original recipe makes 6 pints Change Servings
  • PREP

    30 mins
  • COOK

    3 hrs

    11 hrs 30 mins


  1. Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.
  2. The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.
  3. While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2007

This is similar to a family recipe I make every year, but here are a few tips: the combination of peaches and oranges should not exceed 4 cups or it won't set, as someone already found out (their peaches were too big, i bet). Also, add some grated orange zest and 1/4 slivered almonds and you get more of a marmalade that can't be beat.

Most Helpful Critical Review
Aug 22, 2007

Though others have raved about it mine did not come out well. It tastes completely orange with no hint of peach at all. I made sure that it was 4 cups worth of peaches like a previous poster said. And I would highly recommend using pectin because mine still was syrupy.


16 Ratings

Aug 19, 2008

Too syrupy? Once fruit is transparent (ready), transfer it with a slotted spoon to another bowl. Simmer on LOW, the syrup until thickened to your preference. Place fruit back in, stir and bring to proper heat and then place in jars. This goes for any jam/preserve recipe.

Aug 02, 2006

The bad news is that the mixture never thickened like jam usually does. It just stayed runny. The good news is that now I have some delicious peach syrup for pancakes,waffles,and ice cream. I guess every disaster has a silver lining.

Oct 01, 2005

Nice fresh-tasting jam. Really easy to make and not too overpoweringly like marmalade. My family really liked it.

Aug 19, 2010

Followed the recipe but added 3 very tart apples and simmered gently for 2 1/2 hours. Peeled the oranges though as I didn't want marmelade. Tested the jam by taking a spoonful on a cold plate and found it felt and tasted like like jam.

Jun 11, 2006


Aug 27, 2010

The Jam set well, no issues there. I read somewhere that if you cook it too long, it will not turn out well. I cooked it for about 45 mins to 1 hour. Set perfectly. What I wasn't crazy about was the orange peel. It made it a little bitter and it tasted so much like orange not enough peach. I even cut the oranges down to 3. That is why it has 3 stars. Next time I might try it along with a teaspoon of Lemon juice and one apple for the pectin.


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  • Calories
  • 103 kcal
  • 5%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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