Peach Jam
Craving something sweet and fruity? This homemade Peach Jam captures the essence of summer in every jar. Made without pectin, it's easy to whip up and perfect for spreading on toast or drizzling over desserts. Enjoy the fresh taste of peaches and make this delicious treat today!
Equipment
- Frying Pan
- Blender
- Oven
- Peeler
- Large Pot
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 kg peaches Peaches or 500 g pitted
- 450 g sugar Sugar
- 1 lemon Lemon preferably organic
Instructions
- Wash the peaches and pat them dry. Remove the stones, then weigh them, chop them roughly and place them in a large bowl.
- Add the juice of one lemon and two thick lemon peel slices to the bowl. Stir in the sugar, cover with cling film and refrigerate for 2 hours or up until 12 hours.
- Transfer the peach mixture into a deep, heavy-bottomed Dutch oven or stockpot, and cook over low heat for about 45 minutes, stirring frequently.
- Once the jam has reached a foamy rolling boil, start checking if it's ready with a kitchen thermometer or using the 'wrinkle test'. The jam is ready when it reaches 220°F / 105°C or when you spoon a little jam on a chilled plate and it starts to wrinkle after one minute. If it still liquidy, continue to boil the jam for 5 minutes then retest until it's done.
- Use a spoon to skim any scum that has risen to the surface and discard it. Remove the pan from the heat, and discard the lemon peels.
- Allow the jam to cool, then you can leave it chunky, or blend it for a few seconds until it reaches your desired consistency.
- Pour the homemade Peach Jam into small jars or containers. Seal and let them cool to room temperature, then store the jam in the refrigerator for up to two weeks.
Notes
- You'll need: 500 g (17 oz) of pitted peaches - about 1 kg (2.2 pounds) of unpitted peaches.
- Marinate the peaches: for 2 hours up to overnight. A longer marinating time will increase the release of pectin from the lemon.
- Choose the right pan: A wide pan – big enough so that the fruit comes no more than halfway up the side – is better, as the jam will reach the setting point more quickly.
- Wooden spoon: Use a wooden spoon to stir your jam as it cooks, avoid metal utensils.
- Test your jam: The easiest way to test your jam is by using a kitchen thermometer, the setting point for jam is 220°F / 105°C.
- Check temperature: You should start checking the temperature when the homemade jam has reached a rolling, foamy boil.
- Wrinkle test: If you don't have a kitchen thermometer, try the “wrinkle test.” About 10 minutes before cooking the jam, place a heat-proof plate in the freezer. When it's time to test, spoon a little onto the cold plate. If the surface wrinkles when you nudge it with your finger, the jam is ready.