Peach Jam

Relish the golden hues and sweet aroma of summer with our easy peach jam recipe that's free from pectin. With just three essential ingredients, you're half an hour away from capturing the essence of ripe peaches in a jar. No fancy canning equipment or tedious processes, this recipe is perfect for beginners wanting to preserve the fleeting joy of peach season. All you need are peaches, sugar, and a splash of lemon. Let's dive into this delectable homemade delight!

Ingredients

  • 2 pounds (0.91kg) fresh ripe peaches (about 6-7 medium peaches)
  • 3/4 cup to 1 cup white granulated sugar (adjusted according to peach sweetness)
  • 1 tablespoon lemon juice (from 1/3 to 1/2 of a medium lemon)

Instructions

Preparing the Jars. Begin by sterilizing 2-3 small jars. You can either run them through a dishwasher cycle or submerge them in very hot water. This step is crucial as you’ll be storing about 1.5 cups (480g) of the finished peach jam.6

Preparing the Peaches. For fuss-free peeling, blanch the peaches. Simply immerse them in boiling water for 60-90 seconds. After draining the hot water, douse the peaches with cold water. If the peaches are ripe, their skin should easily slide off with a gentle tug of your fingers. For stubborn spots, a small knife can be handy. Once peeled, slice the peaches and discard the pits.

Making the Peach Jam. In a medium pot (ensure that the mixture fills only about a third of its volume to prevent spillage during boiling), combine the peach slices, sugar, and lemon juice. Mash the mixture to your desired consistency using either a potato masher or your hands. Once mashed, bring the mixture to a medium-high heat until it reaches a boil. Reduce the heat to medium, allowing the mixture to boil gently for 17-22 minutes. Stir occasionally to prevent sticking and burning. Depending on the desired thickness and the pot’s size, you may need to adjust the boiling time.

Final Touches. To check the jam’s readiness, use a candy thermometer aiming for a temperature range of 210-220°F (99-104°C) at sea level. Since I live at 4,872 feet, that means that my boiling point is 202°F, which means I should cook the jam to a temperature range of 200-210°F. If you don’t have a thermometer, a simple test is to scoop some jam with a spoon and observe its dripping speed. Slow, coating drips indicate a done jam. Taste and adjust the jam’s flavor if necessary, perhaps adding a tad more lemon juice, sugar, or even a pinch of salt to brighten the peach flavor.

Storing the Jam. Once cooked to perfection, transfer the peach jam into the sterilized jars. Allow the jam to cool down before sealing the jars tightly. Store your jam in the fridge or freezer for longevity.

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