Peach Jam Recipe
Peach Jam Recipe
Table of Contents
Peach Jam Recipe
This Peach Jam Recipe is a delightful way to preserve the natural sweetness of fresh peaches. Whether you’re new to canning or an experienced home cook, this easy and flavorful recipe will bring the taste of summer to your kitchen year round. Learn how to make peach jam at home with simple ingredients and step by step instructions.
Description
If you’re looking for a simple, delicious homemade jam recipe, this Peach Jam recipe is the perfect choice. Made with ripe peaches, sugar, and a touch of lemon juice, it’s a classic spread that can be used on toast, in pastries, or as a filling for pies. Peach jam is a versatile treat that works well on a variety of breakfast or dessert items, making it a pantry staple.
The process of making peach jam may seem intimidating at first, but it’s surprisingly easy and well worth the effort. The secret to the best peach jam lies in choosing the perfect peaches. Opt for ripe, juicy peaches to get the most flavorful jam. If peaches aren’t in season, frozen peaches can be used as well.
In this Peach Jam Recipe, the fruit is simmered with sugar and pectin to achieve the perfect balance of sweetness and thickness. The addition of lemon juice helps to brighten the flavor and assists in the jam setting process. Once your jam is made, it can be stored in jars and enjoyed for months.
Making Peach Jam Recipe at home offers you complete control over the ingredients, and it’s a wonderful way to enjoy the fresh flavors of summer all year long. This homemade peach jam is perfect as a gift for family and friends or simply as a treat for yourself. Whether you spread it on toast, dollop it on pancakes, or use it in your favorite desserts, this peach jam recipe is sure to become a household favorite.
Ingredients
- 4 cups peeled, chopped fresh peaches (about 4-5 medium peaches)
- 2 tablespoons lemon juice
- 4 cups granulated sugar
- 1 packet (1.75 oz) fruit pectin (like Sure Jell or Ball)
- 1/2 teaspoon butter (optional, to reduce foaming)
Instructions
- Prepare the Jars: Before starting the jam, sterilize your jars. You can do this by placing them in boiling water for 10 minutes, then allowing them to air dry. This ensures your jars are clean and ready for preserving.
- Peel and Chop the Peaches: Start by peeling your peaches. To do this quickly, make an X incision on the bottom of each peach and blanch them in boiling water for about 30 seconds, then transfer them to ice water. The skins should come off easily. Once peeled, chop the peaches into small chunks.
- Cook the Peaches: In a large pot, combine the chopped peaches and lemon juice. Cook over medium heat, stirring occasionally, until the peaches start to break down and release their juices (about 10 minutes). Mash the peaches with a potato masher or fork until they reach your desired consistency. Some prefer chunkier jam, while others like a smoother texture.
- Add Sugar and Pectin: Stir in the sugar and fruit pectin. Bring the mixture to a boil over medium high heat. Keep stirring to prevent burning. Once the mixture reaches a full rolling boil, continue to cook for 1-2 minutes, or until it thickens.
- Test for Set: To test if your jam is ready, place a spoonful on a cold plate and let it sit for a minute. Run your finger through the jam, and if it wrinkles and doesn’t run back together, it’s set. If not, cook for another 5 minutes and test again.
- Remove from Heat and Skim Foam (Optional): If desired, add 1/2 teaspoon of butter to the jam to reduce any foam. Skim off the remaining foam with a spoon.
- Jar the Jam: Once the jam has reached the right consistency, ladle it into your sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean with a damp cloth to ensure a tight seal. Place the lids on the jars and screw on the rings until they’re just fingertip tight.
- Process in a Water Bath: Process the jars in a boiling water bath for 5-10 minutes to seal them. Once the jars have cooled, check to make sure the lids have sealed by pressing down in the center. If it doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place for up to a year.
Notes
- Fresh or Frozen Peaches: You can use fresh or frozen peaches for this recipe. If using frozen peaches, make sure they are fully thawed before cooking.
- Texture Variations: If you prefer a smoother jam, you can use an immersion blender to puree the mixture before processing.
- Sugar Substitutes: You can experiment with lower sugar options or alternative sweeteners like honey or agave, but be aware that this may affect the setting and flavor of the jam.
- Gift Idea: Homemade peach jam makes a thoughtful and personal gift, especially when packaged in decorative jars with a handwritten label.
you may like : Sure Jell Recipe
Peach Jam Recipe
Ingredients
- 4 cups peeled chopped fresh peaches (about 4-5 medium peaches)
- 2 tablespoons lemon juice
- 4 cups granulated sugar
- 1 packet 1.75 oz fruit pectin (like Sure Jell or Ball)
- 1/2 teaspoon butter optional, to reduce foaming
Instructions
- Prepare the Jars: Before starting the jam, sterilize your jars. You can do this by placing them in boiling water for 10 minutes, then allowing them to air dry. This ensures your jars are clean and ready for preserving.
- Peel and Chop the Peaches: Start by peeling your peaches. To do this quickly, make an X incision on the bottom of each peach and blanch them in boiling water for about 30 seconds, then transfer them to ice water. The skins should come off easily. Once peeled, chop the peaches into small chunks.
- Cook the Peaches: In a large pot, combine the chopped peaches and lemon juice. Cook over medium heat, stirring occasionally, until the peaches start to break down and release their juices (about 10 minutes). Mash the peaches with a potato masher or fork until they reach your desired consistency. Some prefer chunkier jam, while others like a smoother texture.
- Add Sugar and Pectin: Stir in the sugar and fruit pectin. Bring the mixture to a boil over medium high heat. Keep stirring to prevent burning. Once the mixture reaches a full rolling boil, continue to cook for 1-2 minutes, or until it thickens.
- Test for Set: To test if your jam is ready, place a spoonful on a cold plate and let it sit for a minute. Run your finger through the jam, and if it wrinkles and doesn’t run back together, it’s set. If not, cook for another 5 minutes and test again.
- Remove from Heat and Skim Foam (Optional): If desired, add 1/2 teaspoon of butter to the jam to reduce any foam. Skim off the remaining foam with a spoon.
- Jar the Jam: Once the jam has reached the right consistency, ladle it into your sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean with a damp cloth to ensure a tight seal. Place the lids on the jars and screw on the rings until they’re just fingertip tight.
- Process in a Water Bath: Process the jars in a boiling water bath for 5-10 minutes to seal them. Once the jars have cooled, check to make sure the lids have sealed by pressing down in the center. If it doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place for up to a year.
Notes
- Fresh or Frozen Peaches: You can use fresh or frozen peaches for this recipe. If using frozen peaches, make sure they are fully thawed before cooking.
- Texture Variations: If you prefer a smoother jam, you can use an immersion blender to puree the mixture before processing.
- Sugar Substitutes: You can experiment with lower sugar options or alternative sweeteners like honey or agave, but be aware that this may affect the setting and flavor of the jam.
- Gift Idea: Homemade peach jam makes a thoughtful and personal gift, especially when packaged in decorative jars with a handwritten label.
