Peach jam holds a special place in my heart, reminding me of sun-drenched summer days spent at my grandmother’s farm. Every August, our family would gather for the annual peach harvest. We’d spend hours picking the juiciest peaches, the scent of ripe fruit filling the air. My grandmother’s kitchen would soon be bustling with activity, everyone pitching in to transform those fresh peaches into the most delightful peach jam.
Creating this peach jam at home brings back those cherished memories. The process is simple and rewarding, perfect for preserving the flavors of summer. What’s wonderful about this recipe is its versatility. You can choose between using granulated sugar or honey to sweeten your jam. For a lighter, more nuanced flavor, I often opt for honey, which pairs beautifully with the natural sweetness of the peaches. If you prefer a more traditional, slightly sweeter jam, granulated sugar is the way to go.
One of my favorite tweaks is adding a hint of vanilla or a pinch of cinnamon to the jam during the cooking process. These additions enhance the peaches’ flavor, adding depth and warmth to the jam. A splash of almond extract can also bring a delightful twist, complementing the peaches wonderfully.
This peach jam recipe is not only delicious but also a fantastic way to enjoy and preserve fresh peaches. Whether spread on toast, swirled into yogurt, or used as a topping for desserts, this jam is a versatile treat. It’s also a thoughtful gift, perfect for sharing a taste of summer with friends and family. As you embark on making your peach jam, I hope it brings you as much joy and nostalgia as it does for me.
Peach Jam
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Ingredients
- 2 pounds fresh peaches
- 3/4 cup white sugar or 1/3-1/2 cup honey
- 2 teaspoons lemon juice
Directions
- Place a small plate in the freezer before you begin.
- Thoroughly wash the peaches.
- Bring a large pot of water to a boil and prepare a large bowl filled with ice water.
- Add the peaches to the boiling water carefully.
- After 30 seconds, use a slotted spoon to transfer the peaches to the ice water bath.
- Once cooled, peel the peaches by hand.
- Remove the pits and cut the peaches into chunks about 3/4” in size.
- Combine the peach chunks, sugar or honey (use 1/3 cup for less sweetness or 1/2 cup for more), and lemon juice in a medium or large saucepan. Mash about half of the peaches with a potato masher.
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Once boiling, reduce the heat to maintain a full boil and cook for about 12 minutes, stirring to prevent burning, until it reaches 220°F (for sugar) or 227°F (for honey). The jam will be runny but will thicken as it cools.
- Test the jam by dropping a small spoonful onto the cold plate. If it wrinkles and holds its shape when pushed, it is ready.
- Remove from heat and let cool completely on a wire rack for about 2 hours.
- Refrigerate the jam in an airtight container. This recipe makes about 1 1/3 cups of jam. Transfer to clean jars and refrigerate for up to 1 week, or freeze for up to 1 year.
Storing Suggestions:
Store the peach jam in clean, airtight jars. It can be refrigerated for up to 1 week. For longer storage, freeze the jam for up to 1 year.
FAQs:
How can I tell if my peaches are ripe enough for jam?
Ripe peaches should be slightly soft to the touch and have a strong, sweet aroma. If they are too firm, they won’t provide enough juice and flavor for the jam.
Can I use frozen peaches instead of fresh ones?
Yes, you can use frozen peaches. Make sure to thaw them completely and drain any excess liquid before using them in the recipe.
What should I do if my jam turns out too runny?
If your jam is too runny, it might need more cooking time. Return it to the heat and boil for a few more minutes, testing it again using the cold plate method until it reaches the desired consistency.
Is it necessary to peel the peaches for jam?
Peeling the peaches is recommended as the skins can affect the texture of the jam. However, if you prefer a more rustic texture, you can leave the skins on.
What is the purpose of the lemon juice in this recipe?
Lemon juice adds acidity, which helps balance the sweetness and aids in the setting process of the jam, ensuring it thickens properly.
Can I reduce the amount of sugar or honey in the recipe?
While you can adjust the sweetness to your preference, keep in mind that sugar also acts as a preservative. Reducing the sugar may result in a shorter shelf life for your jam.
Peach Jam
Ingredients
- 2 pounds ripe peaches
- 3/4 cup granulated sugar or 1/3-1/2 cup honey
- 2 teaspoons lemon juice
Instructions
- Place a small plate in the freezer before you start cooking.
- Wash the peaches thoroughly.
- Bring a large pot of water to a boil. Prepare a large bowl filled with ice water just before the water starts boiling.
- Carefully add the peaches to the boiling water.
- Using a slotted spoon, remove the peaches after 30 seconds and immediately transfer them to the ice bath.
- Once the peaches have cooled, take them out of the ice bath and gently peel away the skins using your hands.
- Remove the pits and cut the peaches into fourths or eighths, about 3/4” chunks.
- In a medium or large saucepan, combine the peach chunks, sugar or honey (1/3 cup for a lightly sweetened version or 1/2 cup for a more traditional sweetness), and lemon juice. Mash about half of the peaches with a potato masher.
- Bring to a boil over medium-high heat, stirring frequently. Once it starts boiling, reduce the heat to maintain a full boil.
- Boil for about 12 minutes, reducing the heat if necessary to prevent burning, until it reaches 220°F for the sugar version or 227°F for the honey version. It will be slightly runny but will thicken as it cools and more as it’s chilled. From the time you add the peaches to the pan until they are done, it should take about 21 minutes total.
- To test if the jam is ready, drop a small spoonful onto the cold plate and let it sit for a minute. Push it with your finger - if it wrinkles and holds its shape, the jam is done.
- Remove the saucepan from heat and let it cool completely on a wire rack for about 2 hours. Then refrigerate in an airtight container.
- This recipe yields about 1 1/3 cups of jam. Transfer into clean jars and refrigerate for up to 1 week. The jam can also be frozen for up to 1 year.
