Peach Jam Recipe
Peach jam, with its luscious texture and vibrant flavor, is a delightful addition to any pantry. This recipe captures the essence of ripe, juicy peaches, transforming them into a spread that’s perfect for toast, desserts, and more. The process is straightforward and rewarding, making it an ideal choice for both beginners and seasoned jam-makers.
Ingredients Needed
This peach jam requires a handful of simple, high-quality ingredients. You’ll need 3 cups of fresh, ripe peaches, peeled and finely diced. These peaches are the star of the show, so selecting the ripest, juiciest ones is crucial for the best flavor. The recipe also calls for 1 & 1/4 cups of granulated sugar to sweeten the jam and balance the tartness of the peaches. A tablespoon of fresh lemon juice is added to enhance the natural flavors and provide a slight tang. A teaspoon of vanilla extract brings a subtle warmth and depth to the jam. Lastly, you’ll need 1/2 cup of water and a 1 & 3/4 ounce box of SURE-JELL fruit pectin to help the jam set perfectly.
Step-by-Step Instructions
To begin, combine the diced peaches, sugar, lemon juice, vanilla, and water in a medium saucepan. Bring the mixture to a vigorous boil, ensuring you stir continuously to prevent sticking. Once boiling, reduce the heat slightly and cook for about 3 minutes. This initial cooking softens the peaches and melds the flavors together.
Next, gradually sprinkle in the fruit pectin while stirring to ensure it dissolves completely. Allow the mixture to continue boiling for an additional minute. This step is crucial as it activates the pectin, which helps the jam to set properly. After this, reduce the heat and stir for another minute to ensure everything is well incorporated.
For the final step, use a potato masher or an immersion blender to mash the mixture to your desired consistency. Whether you prefer a chunkier jam or a smoother spread, this step allows you to customize the texture to your liking. Carefully ladle the hot jam into 8-ounce glass canning jars, leaving a 1/2-inch space from the top. This headspace is essential for proper sealing. Let the jam cool for about an hour before sealing the jars with their lids. Place the jars in the refrigerator overnight to allow the jam to set and solidify.
Recipe Tips
- Selecting the Best Peaches: Choose peaches that are fragrant and yield slightly to gentle pressure. Avoid overly soft or bruised peaches, as they may affect the jam’s texture and flavor.
- Achieving the Perfect Consistency: To achieve the ideal jam consistency, ensure the fruit pectin is thoroughly dissolved and the mixture is boiled adequately. Under-boiling can result in a runny jam, while over-boiling can make it too thick.
- Storage Tips: Store your sealed jars in a cool, dark place to maintain their quality. Once opened, keep the jam refrigerated and use it within a few weeks for the best taste.
What to Serve With This Recipe
Peach jam is incredibly versatile and pairs wonderfully with various foods. Spread it on warm toast, scones, or English muffins for a delightful breakfast treat. It also complements cheese and crackers, making it an excellent addition to a charcuterie board. For a creative twist, use peach jam as a filling for pastries or a glaze for roasted meats.
Frequently Asked Questions
- Substitutions and Variations: Can I use frozen peaches? Yes, but make sure they are thawed and drained well. Can I reduce the sugar? Reducing sugar can affect the jam’s setting properties. It’s best to follow the recipe as is.
- Canning and Preserving: Do I need to use a water bath canner? While refrigerating the jam works for short-term storage, using a water bath canner is recommended for long-term preservation. How long does the jam last? Properly sealed and stored, the jam can last up to a year.
Troubleshooting Common Issues
- Runny Jam: If your jam is too runny, you may not have boiled it long enough after adding the pectin. Reboiling with additional pectin can help.
- Overly Thick Jam: If the jam is too thick, it may have been overcooked. Adding a bit of water and reheating gently can help achieve a better consistency.
- Salvaging a Batch: If your jam didn’t turn out as expected, don’t worry. Runny jam can be used as a sauce or topping, and overly thick jam can be softened slightly by warming it up.
Making peach jam at home is a rewarding experience that results in a delicious and versatile spread. Whether you’re a novice or an experienced jam-maker, this recipe is sure to become a favorite. Enjoy the process, and don’t hesitate to share your creations with friends and family. For more delightful homemade jam recipes, explore our collection and discover new flavors to try.
Ingredients:
1 & 1/4 cups granulated sugar
3 cups fresh, ripe peaches, peeled and finely diced
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup water
1 & 3/4 ounce (1 box) SURE-JELL fruit pectin
Instructions:
- In a medium saucepan, combine the diced peaches, sugar, lemon juice, vanilla, and water. Bring the mixture to a vigorous boil. Once boiling, reduce the heat slightly and cook for about 3 minutes, stirring continuously.
- Gradually sprinkle in the fruit pectin while stirring, ensuring it dissolves completely. Allow the mixture to continue boiling for an additional minute. Then, lower the heat and stir for another minute.
- Use a potato masher or an immersion blender to mash the mixture to your preferred consistency.
- Carefully ladle the hot jam into 8-ounce glass canning jars, ensuring to leave a 1/2-inch space from the top of each jar.
- Let the jam cool for about an hour before sealing the jars with their lids. Place the jars in the refrigerator overnight to allow the jam to set and solidify.
Peach Jam Recipe
Ingredients
- 1 & 1/4 cups granulated sugar
- 3 cups fresh ripe peaches, peeled and finely diced
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup water
- 1 & 3/4 ounce 1 box SURE-JELL fruit pectin
Instructions
- In a medium saucepan, combine the diced peaches, sugar, lemon juice, vanilla, and water. Bring the mixture to a vigorous boil. Once boiling, reduce the heat slightly and cook for about 3 minutes, stirring continuously.
- Gradually sprinkle in the fruit pectin while stirring, ensuring it dissolves completely. Allow the mixture to continue boiling for an additional minute. Then, lower the heat and stir for another minute.
- Use a potato masher or an immersion blender to mash the mixture to your preferred consistency.
- Carefully ladle the hot jam into 8-ounce glass canning jars, ensuring to leave a 1/2-inch space from the top of each jar.
- Let the jam cool for about an hour before sealing the jars with their lids. Place the jars in the refrigerator overnight to allow the jam to set and solidify.