There’s nothing quite like the taste of homemade peach jam to capture the essence of summer. This recipe is your ticket to preserving those juicy, ripe peaches in a jar of sweet, spreadable sunshine.
Why This Recipe Works
- Uses fresh, ripe peaches for the best flavor and natural sweetness.
- Simple ingredients highlight the peach’s natural taste without overpowering it.
- Perfect balance of sweetness and acidity for a jam that’s not too sweet or too tart.
- Easy-to-follow steps ensure success even for first-time jam makers.
- Versatile recipe that can be customized with different spices or fruits.
Ingredients
- 4 cups peeled, pitted, and finely chopped peaches
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Equipment Needed
- Large saucepan
- Wooden spoon
- Canning jars with lids
- Water bath canner (optional for preserving)
Instructions
Prepare Your Peaches
Start by washing, peeling, and pitting your peaches. Finely chop them to ensure they cook evenly and integrate well into the jam. The smaller the pieces, the smoother your jam will be.
Combine Ingredients
In your large saucepan, combine the chopped peaches, sugar, lemon juice, vanilla extract, and cinnamon if using. Stir well to mix all the ingredients together. The lemon juice not only adds a bright flavor but also helps the jam set.
Cook the Mixture
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes. You’ll know it’s ready when the jam thickens and coats the back of a spoon.
Test for Doneness
To test if your jam is ready, place a small amount on a chilled plate. If it gels and doesn’t run, it’s done. If not, continue cooking and test every few minutes.
Can or Jar Your Jam
Once your jam has reached the desired consistency, ladle it into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars and process in a water bath canner for 10 minutes if you’re planning to store them long-term.
Tips and Tricks
For the best peach jam, use peaches that are ripe but still firm. Overripe peaches can make your jam too mushy. If you’re new to canning, consider using a no-pectin recipe like this one for a foolproof start. Always sterilize your jars and lids to prevent contamination. For a smoother jam, you can blend the cooked mixture before canning. Remember, the jam will thicken as it cools, so don’t overcook it.
Recipe Variations
- Add a pinch of nutmeg or cardamom for a spicy twist.
- Mix in other fruits like raspberries or blueberries for a mixed berry peach jam.
- For a less sweet version, reduce the sugar and add a bit more lemon juice.
- Incorporate a splash of bourbon or rum for an adult version of the jam.
- Use honey or maple syrup as a natural sweetener alternative.
Frequently Asked Questions
Can I use frozen peaches? Yes, you can use frozen peaches, but make sure to thaw and drain them well before using to avoid excess water in your jam.
How long does homemade peach jam last? If properly canned and sealed, it can last up to a year in a cool, dark place. Once opened, keep it refrigerated and use within a month.
Can I reduce the sugar? Yes, but keep in mind sugar acts as a preservative. Reducing it may affect the jam’s shelf life and texture.
Summary
This homemade peach jam recipe is a simple, delicious way to enjoy summer peaches all year round. With just a few ingredients and some patience, you can create a sweet, flavorful jam that’s perfect for toast, desserts, or gifts.