“Like a bowl of golden sunshine!” Well said Lisa!
So this past month I joined The Secret Recipe Club over at Amanda’s Cookin’!
How it works is, each blog is assigned another participating blog,
and you have to choose a recipe from their site, make it, then blog it! So fun!
I was assigned Lisa’s blog, Sweet As Sugar Cookies.
When I saw her recipe for Peach Jam, I just knew I had to make it!
Making jam has been on my cooking to-do list,
and I finally had the push I needed to make my first ever batch of jam!
This was amazingly easy to make. And it is out of this world delicious!
Absolutely, absolutely a keeper recipe!
I didn’t make many adjustments, I added lemon zest,
and I just doubled the recipe because I knew we would inhale the jam!
It’s great too, because you don’t have to go through all the trouble of canning, you can just make this batch and keep the jam in your fridge. My kind of jam!
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| Great as a gift! |
Here’s How-To:
Peach Jam
Makes 2-3 cups. (Adapted from Sweet As Sugar Cookies)
2 lbs fresh peaches, ripe (about 8)
2 tsp lemon zest (optional)
2 tbsp lemon juice
2 cups white sugar
- First, you will need to blanch your peaches. This is the easiest way to remove the skins.
- Put your peaches into a pot of boiling water, for 1 minute. No longer.
- Then remove from the boiling water, and immediately put them into a cold water bath, for 1 minute. No longer. Do not soak them.
- The skins should just peel off.
Tip!
Use ripe peaches. Not over ripe, but soft and ready to eat. The skins come off a lot easier.
- Peel off the skins.
- Then remove the pits, and slice up the peaches.
- Place peach slices, lemon zest and lemon juice into a heavy bottomed large pot, over medium-low heat.
- Cook for about 15 minutes, until the peaches are soft, and the juices are released.
- As the peaches soften, stir frequently, and use your spoon or a potato masher to break them down.
- At this point, add your sugar, and stir until dissolved.
- On medium-high heat, bring the mixture to a boil, cook for 5 minutes, stirring continuously.
- After the 5 minutes, reduce the heat to low-medium (don’t boil the jam, just slow cooking), for another 40-60 minutes. (Note, this is an adjustment that I made. The jam needed more time to thicken.)
- Remove from heat, and let cool completely before serving.
Tip!
You will know that the jam is ready when the mixture is thick enough to leave a trail behind the spoon (a little trick from Martha Stewart).
Serve on toast, or ice cream! So, amazingly delish!!!
Hi I'm Jo-Anna! I mom. I blog. I cook. I craft. I like pretty things.
I love homemade peach jam-there’s nothing like it! Yours looks delicious!
This looks delicious, Jo! I love your photos (as usual).
I love to make jam and peach is my favorite! This is a great easy recipe.
So glad that the jam worked out for you. I remember how good it was and seeing yours brings back delicious memories. Lovely tutorial.
I want to sit down with a big spoon an dig right into that bowl of jam. It looks delicious.
That jam looks just amazing!
Ooh, homemade peach jam might be my favorite thing in the world! Yours looks perfect!
The picture says it all, beautiful and I am sure way tasty. Thanks for the post. I made strawberry last week and so tasty Andi http://thewednesdaybaker.blogspot.com/
I would love this – on my english muffin or even with a piece of grilled chicken breast! YUM!
That looks amazing! Peach jam is my absolute favorite!! I’m definitely making this – we went peach picking last year and I couldn’t stop myself … but didn’t know what to do with it all. (Henry ate a LOT of pureed peaches) This is perfect for this year!!
Beautiful … and looks delicious too!
How did I miss this on Lisa’s blog? That jam looks and sounds fantastic. Your pictures are making me crave an english muffin with some of that delicious looking jam :) Bookmarking this!
Making jam has been on my to-do list too! You have some great how-to pictures!
Peaches are my absolute favorite! Last summer I made peach butter and was amazed at how great it turned out. This summer I’ll have to try the jam!
Looks delicious. Last year I made strawberry, peach lets just say it didn’t last long at all.
I’ve never made jam but looking at this has me wanting to try.
If you haven’t already, I’d love for you to check out my SRC recipe this month: Holy Guacamole.
Lisa~~
Cook Lisa Cook
Yummy! I love the simplicity. I can’t wait for peaches to be in season here!
Anything described as “like a bowl of golden sunshine” has to be good! My dad’s peach tree is overflowing and I’m in search of recipes that use up peaches. Your post is timely! Thanks!
We enjoy peaches as often as possible – this jam looks fabulous. So fun to be in the Secret Recipe Club with you. This looks amazing :)
Not sure I’ve ever had peach jam, but yours looks great! I made jam for the first time this spring and was also surprised at how easy it was. Glad you joined SRC!
Wish I’d thought to do that with the peaches before skinning them last night for a cobbler. What a pain that was. Next time I’ll shock them. THanks for the tip!
Glad to be part of SRC with you!
Amy @ A Little Nosh
Such a beautiful jam!! Love the way you boiled the peaches whole. Fun being in the SRC with you :)
One of my favorite things in the summer was my moms peach jam when I was a kid. I ate it on toast, warmed it up and ate in on ice cream… and sometimes just by the spoon full! I’m not a huge “canning” person. So I’ve never thought of making a batch for my fridge! Since peaches are in season I will be making some this week!! Thanks for the idea
I love making jam! (and eating it, too!) And canning is really rather easy, actually, especially if you use pectin (I like Pomona’s all natural pectin), it takes an hour or less. You should give it a try!