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Easy Homemade Peach Jam Recipe

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4.3 from 9 reviews

This homemade peach jam recipe uses ripe peaches, sugar, and lemon juice to create a naturally sweet and tangy spread. The simple cooking method involves blanching the peaches to peel them easily and then simmering the fruit mixture until it reaches the perfect jam consistency, checked using a chilled ceramic plate. This delicious jam is perfect for breakfast toast, desserts, or as a flavorful addition to your favorite dishes.

Ingredients

Ingredients

  • 3 large ripe peaches (approximately 2 ½ cups chopped)
  • 3/4 cup sugar
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the ceramic plate: Place a ceramic plate in the freezer to chill. This plate will be used later to check the readiness of the jam by testing its set consistency.
  2. Blanch the peaches: Fill a deep pot with water and bring it to a rolling boil over medium heat. Carefully add the peaches to the boiling water and let them boil for 1 minute to loosen the skins.
  3. Ice bath: Remove the peaches from the boiling water using a slotted spoon and immediately transfer them to a bowl filled with ice-chilled water. Keep the peaches submerged for 45 seconds to stop the cooking process and cool them quickly.
  4. Peel the peaches: Drain the peaches from the ice water and gently wipe them clean. Starting from the bottom of each peach, peel the skin off by hand. Repeat the blanching and ice bath process if the skins are difficult to remove.
  5. Prepare peach flesh: Chop the peeled peaches into small pieces until you have about 2 ½ cups of chopped fruit.
  6. Cook the jam: In a large saucepan, combine the chopped peaches, sugar, and lemon juice. Bring the mixture to a boil over medium heat, then reduce the heat and simmer, stirring frequently to prevent sticking, until the mixture thickens and reaches the jam consistency.
  7. Check jam readiness: Spoon a small amount of jam onto the chilled ceramic plate. Let it cool for a minute and then run your finger through the jam. If it wrinkles and holds its shape without running back together, the jam is ready. If not, continue simmering for a few more minutes and test again.
  8. Cool and store: Once ready, remove the jam from heat and let it cool slightly. Transfer to sterilized jars and seal. Store in the refrigerator and use within a few weeks or process in a water bath canner for longer shelf life.

Notes

  • Using ripe peaches ensures natural sweetness and better flavor.
  • Blanching helps to peel peaches easily without damaging the fruit.
  • Lemon juice not only adds flavor but also helps in setting the jam by providing necessary acidity.
  • Stir frequently while simmering to prevent the jam from sticking and burning.
  • Always use clean, sterilized jars for storing jam to prevent spoilage.
  • If the jam is too runny after cooling, continue to cook it for a few more minutes and test again.

Find it online: https://recipesbyliza.com/easy-homemade-peach-jam-recipe/