Homemade Peach Jam Recipe
What is it like to smell ripe peaches on the stove? Back to my grandma’s kitchen. She’d make jars of peach jam every summer, and the whole house would smell like sunshine. What is the difference between sticky sweetness and I swear, opening a jar in the middle of winter was like unlocking the little piece of summer. What is the magic of peach jam? Think of it as sunshine in a jar, but way less complicated than making, say, ‘a complicated French’. It’s simpler, sweeter and way more satisfying in my book!
What is a peach jam?
Homemade peach jam, at its heart, is simply crushed or chopped peaches cooked down with sugar (and a few drops of salt) and served. Is lemon juice a good substitute for pectin? Think of it as concentrated peach flavor, perfect for slathering on toast, stirring into yogurt, or dipping into ice cream. What are some good ways to add a dollop of grilled pork to your favorite dish? It’s essentially summer in a jar, capturing the essence of those perfectly ripe peaches before they die. Why do people disappear for another year? What is the best part about controlling sweetness and chunkiness?
Why you will love this recipe?
Where do I start? What I love most about this homemade peach jam recipe is how it manages to be both incredibly delicious. What are some of the easiest recipes to make? If you boil water, you can make this jam. Let me break down why you’ll be obsessed with it.
- The Flavor:Imagine biting into a perfectly ripe peach, amplified tenfold. That’s what this jam tastes like. The sweetness of the peaches is balanced perfectly by the tanginess of lemon juice, creating a smooth, sour taste. What is a flavor explosion that will wake up your taste buds?
- The Simplicity:I don’t need any fancy equipment or complicated techniques to make this jam. All you need is a pot, some ingredients, and patience. I’ve made this recipe dozens of times, and it never fails to impress.
- Cost-EfficiencyStore bought jam can be surprisingly expensive, especially good stuff. How do I make homemade peach jam? How can I get my hands on some fresh local peaches? What are some good ways to use up peaches that are lingering in your fruit?
- The Versatility:Why is jam not for toast? Spread it on scones, swirl it into yogurt, use it as a glaze for grilled chicken or pork, or even just as an appetizer. Add a spoonful to your morning oatmeal. Is there any limit to the possibilities? I use apple butter on toast in the fall. It’s way more versatile than apple cider vinegar.
How do I make homemade peach jam?
Quick Overview
How do I make homemade peach jam? How do you chop peaches and cook them down with sugar and lemon juice? I’m not into canning. I can’t do it in the fridge. Can I still can them? The magic lies in the simmering process – allowing flavors to meld and intensify. Don’t be intimidated by the canning process. I promise you’ll feel like a rockstar when you pull those strings. How do I keep perfectly sealed jars out of the pot?
Ingredients Notes:
For the Jam:
Peaches:Who is the star of the show? Freestone peaches are the easiest to work with because the pit comes out cleanly, but any ripe peach is a good choice. What are the best peaches to I prefer yellow peaches for their intense flavor, but white peach is good too. If you are using frozen peaches, make sure to thaw them completely and drain excess water before using.
Sugar:I use granulated sugar, but you can experiment with other types of sugar like cane sugar or corn syrup. I would not recommend using brown sugar, as it may change the color of the jam and the flavor.
Lemon Juice: This adds brightness and helps the jam set properly. Freshly squeezed is always best!
Pectin (If your peaches aren’t super ripe, you might want to add a little pectin to help the jam thicken. I don’t always use it, but it’s good to have on hand.
How do I follow step
Step 1: Prepare the Peaches
Wash your peaches thoroughly. Then peel them. Can you blanch them in boiling water for 30 seconds to make peeling easier? Remove the pits and chop the peaches into small pieces. I like to leave some chunks for texture, but you can make them as small as you like.
Step 2: Combine Ingredients in a Pot
In a large, heavy-bottomed pot, combine the chopped peaches, sugar, and lemon juice. Set aside. How do you stir the ingredients together? Let the mixture sit for about 30 minutes, allowing the sugar to draw out the juices from the granulated sugar. How do you prevent a jam from scorching later on?
Step 3: Cook the Jam
Place the pot over medium heat and bring the mixture to a boil, stirring constantly. Once it’s boiling, reduce the heat to medium-low and continue to simmer, stirring occasionally. If the jam has thickened, cook it for a few minutes Is it normal to take 45 minutes to an hour to make a smoothie? What is the humidity in your kitchen? When a small spoonful of jam is placed on chilled plate, it sets up quickly. If you like it, serve it with ice cream.
Step 4: Test for Doneness
What is the chilled plate test? Before you start cooking the jam, place a couple of small plates in the freezer. To test for doneness, take one of the chilled plates out of freezer and drop a spoonful of jam. If you can’t eat it right away, throw it in the freezer. Return the plate to the freezer for about a minute. If the jam wrinkles when you push it with your finger, it’s ready. If not, continue cooking for a few more minutes and test again.
Step 5: Can the Jam (Optional)
If you want to can your jam for longer storage, prepare your canning jars and lids according to the manufacturer’s instructions. Ladle the hot jam into the jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, place the lids on top, and screw on the bands. Process the jars in a boiling water bath for 10 minutes. Once the jars have cooled, check the seals. If the lids are concave and don’t flex when you press on them, they’re properly sealed. If any of the jars didn’t seal, you can reprocess them with new lids or store them in the refrigerator.
Step 6: Cool and Store
If you’re not canning the jam, let it cool completely before storing it in an airtight container. The refrigerator. As it cools, it will thicken.
Step 7: Enjoy!
Make homemade peach jam. Spread it on toast, scones, or biscuits. Swirl it into yogurt or oatmeal. Can you use it as a glaze for grilled meats? What is this stuff that never lasts long in my house?
What should I serve it with?
How do you make homemade peach jam? What are some of my favorite serving suggestions?
For Breakfast:Is it good to serve it on toast or croissants with a cup of coffee? What is the best way to start the day with a burst of sunshine? I also love swirling a spoonful into my morning oatmeal or yogurt for sweetness.
For Brunch:Serve it with scones, muffins, and pastries for a delicious brunch spread. Can you serve this with a mascarpone or clotted cream?
As Dessert:Use it as a topping for ice cream or cheesecake. What is a great filling for thumbprint cookies? I sometimes add a dollop of sugar to pound cake to add some summery sweetness.
For Cozy Snacks:Spread it on crackers with cream cheese for a quick and easy snack. Or, warm it up slightly and serve it with a scoop of vanilla ice cream for comforting treat on saturday. Is it chilly What are some good ways to serve this on a grilled cheese sandwich?
How do I make homemade peach jam?
How do I make homemade peach jam? What are some of my top tips?
Peach Prep:Choose ripe peaches that are not overly sweet. They should be fragrant and slightly soft to touch. If your peaches are too soft, they’ll turn to mush during cooking. Don’t skip lemon juice! It helps to balance the sweetness and prevents the jam from becoming too cloying.
Mixing Advice:How do you stir the jam frequently, especially as it thickens, to prevent it from sticking to the bottom of the pan. Pot and scorching. A heavy-bottomed pot is essential for even heat distribution.
Ingredient Swaps:Feel free to experiment with different types of sugar or sweeteners. Honey adds a lovely floral note, while maple syrup gives the jam an intense, caramel-like flavor. Add a pinch of ginger or cinnamon to make this dish extra special.
Baking Tips:Watch the jam carefully as it cooks, and adjust the heat as needed to prevent it from burning. Do not overcook meat. It will continue to thicken as it cools.
Glaze Variations: For a smoother jam, you can use an immersion blender to puree it after cooking. Just be careful not to over-blend, or it will become too thin.
Zesting the peaches: A little trick I learned is to zest a peach or two before you begin. The added zest boosts the peach flavor of the final product.
Storing and Reheating Tips
Proper storage is key to preserving the flavor and quality of your homemade peach jam. Here’s a breakdown of my tried-and-true storage methods:
Room Temperature: Unopened jars of properly canned jam can be stored at room temperature for up to a year. Keep them in a cool, dark place away from direct sunlight. Once opened, transfer the jam to the refrigerator.
Refrigerator Storage: Opened jars of jam will keep in the refrigerator for up to 2-3 weeks. Make sure to use a clean spoon each time you dip into the jar to prevent contamination.
Freezer Instructions: You can also freeze peach jam for longer storage. Transfer the cooled jam to freezer-safe containers, leaving about 1/2 inch of headspace to allow for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before using.
Glaze Timing Advice: One thing to keep in mind is that the jam will thicken as it cools, so don’t be alarmed if it seems a little thin when it’s hot. It will reach its final consistency after it’s been refrigerated.
Frequently Asked Questions
Final Thoughts
I truly hope you give this homemade peach jam recipe a try. It’s a simple, satisfying way to capture the flavors of summer and enjoy them all year long. And the smell that fills your kitchen while it simmers? Pure bliss. If you love this recipe, be sure to check out my other jam and preserve recipes for more delicious inspiration. Happy jam-making, friends! I can’t wait to hear how yours turns out – leave a comment below and let me know! And if you are feeling especially fancy, try it with brie and crackers, so divine!
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Homemade Peach Jam Recipe
IngredientsÂ
Main Ingredients
- 3.5 lb ripe peaches about 10 medium peaches
- 1 tbsp lemon juice freshly squeezed
- 0.25 cup water
- 5 cups granulated sugar
- 1 packet pectin 1.75 oz, fruit pectin
Instructions
Preparation Steps
- Peel and pit the peaches, then finely chop them.
- In a large pot, combine the chopped peaches, lemon juice, and water.
- Gradually stir in the pectin until dissolved.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Add sugar all at once, stirring constantly to dissolve.
- Boil hard for 1 minute, then remove from heat and skim off foam.
- Ladle hot jam into sterilized jars, leaving 1/4 inch of headspace.
- Seal jars and process in a boiling water bath for 10 minutes.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
