Peach Jam Recipe
Delight in the sweet simplicity of this no-pectin peach jam, a quick and flavorful spread made entirely from fresh fruit and pantry staples.
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Ingredients
- Juice of 1 lemon a natural source of pectin, essential for proper gelling
- 2 1/2 cups granulated sugar adjustable to taste, but crucial not to reduce too much
- 3 1/2 pounds fresh peaches peeled, pitted, and chopped into chunks (approximately 9 to 14 medium peaches)
Instructions
- Place the chopped peaches and freshly squeezed lemon juice into a medium-sized saucepan. Heat the mixture over medium-high, stirring and gently mashing the peaches with a spatula or masher until the texture reaches your preference.
- Once boiling, reduce to medium heat and gradually incorporate the sugar, stirring to dissolve completely.
- Bring the mixture back to a vigorous boil, stirring regularly to prevent sticking and burning.
- Continue to boil and stir until the mixture thickens and the jam clings to a spoon turned sideways, typically within 15 to 25 minutes.
- Allow the jam to cool. If the texture remains too thin, return it to the stovetop and boil for an additional 10 minutes before letting it cool again.
Notes
Refer to the FAQ section for detailed tips on identifying when the jam has set properly.
The yield of finished jam will vary depending on the peach size and juiciness, as well as how long it is cooked. Cooking longer reduces volume but thickens the consistency.
Nutritional values are based on a yield of 3 cups of jam from 3.5 pounds of peaches.
The yield of finished jam will vary depending on the peach size and juiciness, as well as how long it is cooked. Cooking longer reduces volume but thickens the consistency.
Nutritional values are based on a yield of 3 cups of jam from 3.5 pounds of peaches.