It’s almost peach season! If peaches don’t scream summer I don’t know what does.
I made this jam last summer and it was surprisingly so easy!
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!
This on my list of things to make this year, so I’m bringing out of the archives!
You should try it! You’ll be surprised at how easy it is to make, and how delish it is!
Simple. Gorgeous. Scrumptious!
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Great as a gift!
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Easy Peach Jam
Serves: Makes 2-3 cups.
Ingredients
- 2 lbs fresh peaches, ripe (about 8)
- 2 tsp lemon zest (optional)
- 2 tbsp lemon juice
- 2 cups white sugar
Instructions
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.
- Peel off the skins.
Making the Jam
- 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.) 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).
- Remove from heat, and let cool completely before serving.
Notes
Tip!
Use ripe peaches. Not over ripe, but soft and ready to eat. The skins come off a lot easier.
(Adapted from Sweet As Sugar Cookies)
Here’s a Visual How-To:
- 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.
- 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.
Serve on toast, or ice cream! So, amazingly delish!
Have a delicious day!
Hi I'm Jo-Anna! I mom. I blog. I cook. I craft. I like pretty things.
Oh this looks so good-and easy! Win win :) Homemade jam is the absolute best. Great pictures too Jo-Anna!
Yum! Farmer’s Market, here I come! Oh, goodness that rhymes…
Thanks for the recipes. My husband was shipped some Georgia peaches for his birthday. They area ripening faster than he can eat them. Now I know what to do with them!
Thanks for the recipes. My husband was shipped some Georgia peaches for his birthday. They area ripening faster than he can eat them. Now I know what to do with them!
This looks delicious, and so easy to make! Beautiful pictures!
Just wanted to stop by and say Hello. I may not comment on each post, but I am reading them. Stay cool! Don’t forget the peach ice cream!
Thank you Charlotte! I’m so very happy you read along, and so glad you left a comment – I appreciate them so much!
Have a great day!
Jo-Anna
looks delicious Ana and great pics too !
That looks absolutely amazing! But what I am in awe of is your photography! You have a wonderful eye!
blessings,
karianne
This does sound pretty easy. I wonder if I could do this same process with apricots? I like that it only makes a small amount – perfect for only two people!!!
Yum!!!
Dumb question…what’s a “heavy bottom” pan??
How long do you think this jam would be good for? I can’t wait to try it! :)