Homemade Peach Jam Recipe
This homemade reduced sugar peach jam preserve is the essence of summer in every spoonful. So, spread a little sunshine on your day, and indulge in the sweet simplicity of this peach perfection.
Servings: 3 x 8.5 oz. jars
Equipment
- large pot
- wooden spoon
- food processor
- potholders, oven mitts, trivets for hot dishes
Ingredients
- 5 lb peaches
- 1 ½ cup granulated sugar
- 1 pouch of powdered pectin approximately 4 tbsp, from 49 g. to 57 g., any brand
- 1 tsp. vanilla
- 2 large lemons juiced + zested (optional)
Instructions
Prepare the Peaches:
- Thoroughly wash the peaches. Keeping the skin on, remove any bruising.
- Slice peaches into chunks large enough to fit into a food processor. Crush peaches together with the skins.
Mix and Steep Peach Jam Mixture:
- Take a large, heavy-bottomed pot and combine the crushed peaches, sugar, entire pectin packet, vanilla, juice of two lemons, and optionally, lemon zest. Stir the mixture thoroughly to ensure all the ingredients are well incorporated.
- Allow the Peach mixture to sit for approximately 1 hour. This resting period will enable the sugar to dissolve and the flavors to harmonize.
Cooking the Peach Jam Preserve:
- Place the pot over medium heat and bring the peach jam mixture to a gentle boil. Be sure to stir frequently to prevent sticking.
- Once the peach jam mixture reaches a boil, reduce the heat to medium-low. Continue cooking for around 20 minutes, stirring frequently. Skim off any foam that forms on the surface.
- After the initial 20 minutes of boiling, turn off the heat. Leave the peach jam uncovered and allow it to rest for about 2 hours, or even overnight. This allows the flavors to intensify.
- Return the pot to the stove over low heat. Gradually bring the peach jam to a second boil. Once it is boiling again, reduce the heat to a gentle simmer. Let the jam simmer for an additional 30 minutes. Stir regularly. (!) Peach jam has a tendency to scorch, so stirring is crucial. During this time, the jam will thicken. However if after 30 minutes the jam does not reach the desired consistency, you may want to cook your jam for another 10 minutes.
- (!) While the jam is cooking, begin preparing the Mason jars. It's important to have your jars ready at this point, because the next step, filling them with piping hot jam, must follow immediately.