Imagine capturing the essence of summer in a jar - bursting with golden, sun-ripened peaches and a sweetness that store-bought jams can only dream of achieving. This incredibly simple Peach Jam recipe will transform your kitchen into a gourmet preserve-making paradise, without the hassle of complicated pectin additives. Whether you're a seasoned canner or a first-time jam maker, this recipe promises to deliver a luscious, spreadable treasure that will have your family and friends begging for more!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 jars
Ingredients
- 4 cups ripe peaches, peeled and chopped
- 2 cups granulated sugar
- 1/4 cup lemon juice
Instructions
- Prepare the peaches by washing them thoroughly. Blanch the peaches in boiling water for 1-2 minutes to easily remove the skins.
- Remove peaches from boiling water and immediately transfer to an ice bath. Gently slip off the skins and discard.
- Cut peaches in half, remove the pit, and chop into small, uniform pieces. Measure out 4 cups of chopped peaches.
- In a large, heavy-bottomed pot, combine chopped peaches, granulated sugar, and lemon juice. Stir to mix well.
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent burning.
- Reduce heat to medium-low and continue cooking, stirring occasionally to prevent sticking. Use a wooden spoon to skim off any foam that forms on the surface.
- Cook the jam for approximately 25-30 minutes, or until it reaches the gel stage. To test, place a small amount on a chilled plate and run a finger through it - it should leave a clear path and not immediately fill back in.
- While jam is cooking, sterilize glass jars and lids by boiling them in water for 10 minutes.
- Remove jam from heat and let it sit for 5 minutes to allow bubbles to settle.
- Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe jar rims clean with a damp cloth.
- Seal jars with sterilized lids and process in a boiling water bath for 10 minutes to ensure proper preservation.
- Remove jars and let them cool completely at room temperature. Check that lids have sealed by pressing the center - it should not flex.
- Label jars with the date and store in a cool, dark place. Refrigerate after opening and consume within 3-4 weeks.
Tips
- Choose perfectly ripe peaches for the best flavor - they should be soft but not mushy, with a deep, fragrant aroma.
- Use a heavy-bottomed pot to prevent burning and ensure even heat distribution.
- The gel stage is crucial: be patient and test the jam's consistency by using the chilled plate method described in the recipe.
- Sterilize your jars thoroughly to ensure food safety and longer preservation.
- For extra flavor, consider adding a pinch of cinnamon or vanilla bean during cooking.
- If your jam is too runny, you can cook it a bit longer, but be careful not to caramelize the sugar.
- Store in a cool, dark place and enjoy the taste of summer all year round!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 30g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
