Description
This easy homemade peach jam recipe transforms fresh, juicy peaches into a sweet and tangy preserve perfect for spreading on toast, dolloping on yogurt, or enriching desserts. Using simple ingredients like peaches, sugar, and lemon juice, this quick stovetop recipe delivers a naturally flavorful jam with a homemade touch in just 35 minutes.
Ingredients
Scale
Ingredients
- 3 1/2 pounds peaches (about 10-14 medium peaches), peeled, pitted, and cut into chunks
- 2 1/2 cups granulated sugar (adjust to taste)
- Juice from one lemon (about 2 tablespoons)
Instructions
- Add Peaches and Lemon Juice: In a medium saucepan, combine the peeled and pitted peach chunks with the freshly squeezed lemon juice. The lemon juice helps balance sweetness and acts as a natural preservative.
- Bring to Boil and Crush Peaches: Place the saucepan over medium-high heat and bring the mixture to a boil. As it heats, gently crush the peaches with a spoon or potato masher to your preferred jam consistency—either chunky or smoother.
- Reduce Heat and Add Sugar: Lower the heat to medium and stir in the granulated sugar until fully dissolved. The sugar helps thicken the jam as it cooks and adds sweetness.
- Return to Full Rolling Boil: Increase heat again to bring the peach mixture back to a full rolling boil. Stir frequently to prevent sticking and ensure even cooking.
- Cook Until Jam Consistency: Continue boiling and stirring for 15 to 25 minutes, allowing the peaches to reduce and thicken. A good test is to lift the spoon out of the jam and tilt it; the jam should cling to the spoon without running thinly.
- Cool the Jam: Remove the pan from the heat and allow the peach jam to cool to room temperature. If the jam is too thin after cooling, you can return it to a boil for an additional 10 minutes and then cool again to achieve your desired thickness.
Notes
- Use ripe but firm peaches for the best flavor and texture.
- Adjust sugar quantity based on your sweetness preference and peach ripeness.
- To peel peaches easily, blanch them in boiling water for 30 seconds, then transfer to ice water before peeling.
- Store the jam in sterilized jars and refrigerate after opening.
- For longer storage, consider water bath canning following food safety guidelines.
