Description
This Easy Homemade Peach Jam recipe is a simple and delicious way to preserve the sweet flavor of fresh peaches. Made with just peaches, sugar, and lemon juice, this jam is perfect for spreading on toast, dolloping on yogurt, or using in desserts. The stovetop cooking method allows you to control the jam’s consistency, resulting in a luscious, fruity spread in about 35 minutes.
Ingredients
Scale
Ingredients
- 3 1/2 pounds peaches (about 10 to 14 medium peaches), peeled, pitted, and cut into chunks
- 2 1/2 cups sugar (adjust to taste)
- Juice from one lemon
Instructions
- Add peaches and lemon juice: In a medium saucepan, combine the peeled, pitted, and chunked peaches with the freshly squeezed lemon juice. The lemon juice helps to preserve the jam and add brightness to the flavor.
- Bring to a boil and crush peaches: Heat the mixture over medium-high heat until it reaches a boil. Use a spoon or potato masher to crush the peaches to your preferred consistency, whether chunky or smooth.
- Reduce heat and add sugar: Lower the heat to medium and stir in the sugar thoroughly. Sugar acts as a preservative and sweetener for your jam.
- Return to a full rolling boil: Bring the peach mixture back to a full rolling boil, stirring frequently to prevent it from sticking or burning on the bottom of the pan.
- Boil and cook to jam consistency: Continue cooking the peaches, stirring often, for 15 to 25 minutes. The jam is ready when it thickens enough to coat the back of a spoon and sticks when you turn the spoon sideways.
- Cool the jam: Remove the pan from heat and let the peach preserves cool at room temperature. If the jam is too runny, you can reboil it for another 10 minutes and cool again until the desired thickness is achieved.
Notes
- Peeling peaches is easier if you blanch them in boiling water for 30 seconds, then plunge into ice water.
- Adjust the sugar according to the sweetness of your peaches and your taste preference.
- Store the cooled jam in sterilized jars and refrigerate. It can also be processed in a water bath canner for longer preservation.
- If you prefer a smoother jam, use an immersion blender to puree the peaches after cooking.
- The lemon juice not only enhances flavor but also helps with the natural pectin content for better gel formation.
