Easy Peach Jam

June 28, 2012 By 12 Comments
It’s almost peach season!  If peaches don’t scream summer I don’t know what does.
We love peach anything.  Peach Crisp, Peach Pie, Peach Pancakes, and especially Peach Jam.
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!

 

 

Great as a gift!

 
Print
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.
  1. Put your peaches into a pot of boiling water, for 1 minute. No longer.
  2. Then remove from the boiling water, and immediately put them into a cold water bath, for 1 minute. No longer. Do not soak them.
  3. The skins should just peel off.
  4. Peel off the skins.
Making the Jam
  1. Then remove the pits, and slice up the peaches.
  2. Place peach slices, lemon zest and lemon juice into a heavy bottomed large pot, over medium-low heat.
  3. Cook for about 15 minutes, until the peaches are soft, and the juices are released.
  4. As the peaches soften, stir frequently, and use your spoon or a potato masher to break them down.
  5. At this point, add your sugar, and stir until dissolved.
  6. On medium-high heat, bring the mixture to a boil, cook for 5 minutes, stirring continuously.
  7. 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).
  8. 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!

Filed Under: In The Kitchen, jam, peach jam, recipe Tagged With: , ,

Easy Peach Jam

July 18, 2011 By 24 Comments
“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!
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!
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!!!
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Filed Under: jam, peach jam, recipe, Secret Recipe Club