Description
This easy homemade peach jam recipe captures the sweet and fresh flavors of ripe peaches, perfect for spreading on toast or adding to desserts. Made with just peaches, sugar, and lemon juice, it’s a simple and delicious way to preserve summer’s bounty with no special equipment needed.
Ingredients
Scale
Ingredients
- 3 1/2 pounds peaches, peeled, pitted, and cut into chunks (approximately 10 to 14 medium peaches)
- 2 1/2 cups sugar (adjust to taste)
- Juice from one lemon
Instructions
- Add peaches and lemon juice: In a medium saucepan, combine the peeled, pitted, and chopped peaches with the juice from one lemon. This combination will help brighten the flavor and preserve the fruit while cooking.
- Bring to a boil and crush peaches: Place the saucepan over medium-high heat and bring the mixture to a boil, crushing the peaches with a spoon or potato masher to create your preferred jam texture.
- Reduce heat and add sugar: Lower the heat to medium and stir in the sugar until fully incorporated. This sweetens the jam and helps it thicken.
- Boil and stir frequently: Bring the mixture back to a full rolling boil, stirring constantly to prevent sticking or burning. Continue to cook for 15 to 25 minutes until the peaches have broken down and the jam thickens.
- Test jam consistency: Check the jam by lifting a spoon and tilting it sideways; the jam should stick and not immediately run off. This indicates it is ready.
- Cool the jam: Remove the saucepan from heat and let the peach jam cool to room temperature. If the jam is too runny after cooling, you can return it to the heat and boil for an additional 10 minutes, then cool again to achieve the desired consistency.
Notes
- Adjust sugar amount based on the sweetness of your peaches and taste preference.
- Make sure to peel peaches thoroughly for a smooth texture.
- Use freshly squeezed lemon juice for best flavor and preservation quality.
- The jam will thicken further as it cools, so do not overcook initially.
- Store the cooled jam in sterilized jars and refrigerate for up to 3 weeks.
