Peach Jam
Capture the golden sweetness of summer with this homemade peach jam recipe, bursting with the vibrant flavor of fresh, juicy peaches and a hint of tangy lemon. Perfectly balanced with sugar and set with liquid pectin, this easy-to-make jam delivers a luscious texture that's equally delightful on warm buttery toast or swirled into yogurt. The step-by-step process simplifies the art of jam-making, from blanching peaches for effortless peeling to mastering the ideal consistency with a quick pectin boil. Sealed in sterilized jars, this irresistible peach jam can be preserved for up to a year, making it a pantry essential for spreading sunshine on your favorite treats. For anyone searching for homemade peach jam or fruit preserves recipes, this guide will make your jam-making journey both rewarding and delicious!
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Recipe Information
Ingredients
- 4 cups (peeled, pitted, and finely chopped) fresh peaches
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 0.25 cups water
- 1 packet (3 ounces) liquid pectin
Instructions
Start by prepping the peaches. Peel them by blanching in boiling water for 30 seconds, then transferring to an ice bath to loosen the skins. Peel the skins, pit the peaches, and chop them finely.
Measure out 4 cups of the chopped peaches and pour them into a large, heavy-bottomed pot.
Add the granulated sugar, lemon juice, and water to the pot. Stir well to combine and allow the mixture to sit for 10 minutes to macerate the peaches.
Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent sticking.
Once the mixture is boiling, reduce the heat slightly and let it simmer for 10-15 minutes. Use a potato masher to break down the fruit further if you prefer a smoother jam.
Add the liquid pectin and stir well to combine. Bring the mixture back to a full rolling boil and let it boil for 1-2 minutes. Stir constantly to ensure the sugar and pectin dissolve completely.
Test the jam's consistency by placing a small spoonful on a chilled plate. Let it cool for a few seconds and push it with your finger. If it wrinkles slightly, it is ready. If not, boil for an additional 1-2 minutes and test again.
Remove the jam from heat and skim off any foam from the surface with a spoon.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4-inch of headspace. Wipe the rims clean, place the lids on, and screw the bands until fingertip tight.
Process the jars in a boiling water bath for 10 minutes to seal properly. Ensure the water covers the jars by at least 1 inch. Adjust for altitude if needed.
Carefully remove the jars and let them cool completely at room temperature. Check the seals after 24 hours. If the lids do not pop back when pressed, the jars are sealed correctly.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any opened jam for up to 3 weeks and enjoy on your favorite breads or desserts!
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 498.7 g | 181% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 480.8 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1840 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
