Homemade peach jam is the essence of summer captured in a jar, bursting with the juicy sweetness of ripe peaches and a hint of citrus tang from lemon juice. The process is both simple and rewarding, transforming fresh fruit into a luscious spread that can brighten your mornings or add a touch of homemade goodness to any recipe. With just a few ingredients and a bit of patience, you’ll have jars of velvety, golden peach jam that make for delightful gifts or a special treat for yourself
Ingredients:
- 4 cups fresh peaches (about 8-10 medium peaches), peeled, pitted, and chopped
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup water
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 5 cups granulated sugar
Instructions:
- Prepare the Peaches:
- Peel and pit the peaches. Chop them into small pieces. You should have about 4 cups of chopped peaches. If you prefer a smoother jam, you can mash the peaches lightly with a potato masher.
- Cook the Peaches:
- In a large pot, combine the chopped peaches and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for about 10 minutes, until the peaches are tender.
- Add Pectin and Lemon Juice:
- Stir in the lemon juice and fruit pectin. Bring the mixture back to a full rolling boil, stirring constantly.
- Add Sugar:
- Quickly add the granulated sugar all at once. Stir constantly until the mixture returns to a full rolling boil. Boil for 1 minute, continuing to stir constantly.
- Test the Jam:
- To test if the jam is ready, place a small amount on a chilled plate. Let it sit for a minute, then run your finger through it. If the jam holds its shape and wrinkles slightly, it’s ready. If not, boil for an additional minute and test again.
- Pour into Jars:
- Remove the pot from the heat. Skim off any foam from the surface. Pour the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Seal and Process:
- Place the lids on the jars and screw on the bands until they’re fingertip-tight. Process the jars in a boiling water bath for 5 minutes to ensure they’re sealed properly.
- Cool and Store:
- Remove the jars from the water bath and let them cool on a clean towel or cooling rack. Once completely cooled, check the seals. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
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