This peach jam recipe captures the sweet essence of summer, perfect for spreading on toast or pairing with cheese. Making homemade jam is simpler than you think and tastes so much better than store-bought. You’ll love this vibrant, peachy goodness.
Key Ingredients & Substitutions:
- Ripe Peaches: Freestone peaches are easiest to pit. If using clingstone, just know it might be a bit trickier to remove the pit.
- Sugar: Granulated sugar is best here. Don’t reduce the sugar too much or the jam won’t set properly.
- Lemon Juice: Freshly squeezed lemon juice is important for flavor and helps with the jam’s setting process. Bottled lemon juice works too.
Ingredients:
- 4 cups ripe peaches, peeled, pitted, and finely chopped (about 3-4 pounds whole peaches)
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Yields: Approximately 4-5 half-pint jars
- Tools Needed: Large heavy-bottomed pot, potato masher, ladle, canning funnel (optional), clean glass jars with lids
Step-by-Step Instructions:
1. Prepare Your Jars
Wash your glass jars and lids thoroughly with hot, soapy water. You can sterilize them by boiling them in a large pot of water for at least 10 minutes, or run them through a hot cycle in your dishwasher. Keep them warm until ready to fill.
2. Prepare the Peaches
Peel the peaches by briefly blanching them in boiling water for 30-60 seconds, then immediately transferring them to an ice bath. The skins should slip off easily. Pit and finely chop the peeled peaches.
3. Combine Ingredients
In a large, heavy-bottomed pot, combine the chopped peaches, granulated sugar, and lemon juice. Stir well to mix everything.
4. Cook the Jam
Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking. Once boiling, reduce the heat to medium-low and continue to simmer, stirring frequently. Use a potato masher to break down any larger peach pieces to your desired consistency.
5. Test for Doneness
Cook the peach jam until it reaches the setting point. This typically takes about 45-60 minutes. You can test it by placing a small spoonful on a chilled plate, letting it cool for a minute, then pushing it with your finger. If it wrinkles, it’s ready.
6. Fill the Jars
Carefully ladle the hot peach jam into your warm, sterilized jars, leaving about 1/2 inch of headspace from the rim. Wipe the jar rims clean with a damp cloth, then secure the lids tightly.
7. Process (Optional, for shelf-stable storage)
For shelf-stable peach jam, process the filled jars in a boiling water canner for 10 minutes. Remove the jars and let them cool completely on a wire rack. You should hear a “pop” as the lids seal.
Storage Instructions:
Unopened, properly processed peach jam can be stored in a cool, dark place for up to 1 year. Once opened, store peach jam in the refrigerator and consume within 3-4 weeks. If you didn’t process the jars, always store the peach jam in the refrigerator.
Frequently Asked Questions (FAQ):
Q: Can I use frozen peaches for this peach jam recipe?
A: Yes, you can use frozen peaches. Thaw them first and drain any excess liquid before using.
Q: Why is my peach jam not setting?
A: This could be due to not cooking it long enough or using too little sugar/lemon juice. Try cooking it a bit longer or adding a little more lemon juice.
Q: Do I have to peel the peaches?
A: Peeling is recommended for a smoother jam texture, but you can leave the skins on if you prefer a rustic jam.
Q: How do I know if my jars are sealed?
A: After cooling, the center of the lid should be concave and shouldn’t flex when pressed. If it pops, it’s not sealed and needs to be refrigerated.
Q: Can I halve or double this peach jam recipe?
A: Yes, you can halve the recipe. Doubling it might require a larger pot and a longer cooking time to reach the setting point consistently.