Peach Jam
This Peach Jam only uses 3 ingredients and can be made in roughly 20 minutes. The natural sweetness of ripe, juicy peaches is balanced with freshly squeezed lemon juice, which also helps the jam achieve it’s thick yet spreadable consistency. This jam tastes wonderful on toast, in cakes or pastries, or as a topping for your bowl of vanilla ice cream.
Ingredient Notes
Can I use fresh or frozen peaches?
You can use either fresh or frozen peaches for this recipe. I prefer using fresh peaches, but either produces delicious results. If the fresh peaches in your area aren’t the best, I would certainly lean towards using the frozen.
Does this peach jam recipe need pectin?
This jam does not need pectin. I always love being able to use the natural sources for an ingredient. The lemon juice in this peach jam helps the pectin that is found naturally in the peaches to set up properly.
Storage
This Peach Jam recipe saves well in both the refrigerator and the freezer. You can store in the refrigerator for up to 1 week or in the freezer for up to 3 months. If you choose to store this jam in the freezer, make sure the container has straight sides. It allows for easier stacking in the freezer and makes the jam easier to get out of the container
Here are a few recipes that would pair perfectly with this peach jam
- Homemade Biscuits
- English Muffins
- English Muffin Bread
- Soft Dinner Rolls
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Peach Jam
- Total Time: 20 minutes
- Yield: 1 pint 1x
Description
This Peach Jam only uses 3 ingredients and can be made in roughly 20 minutes. The natural sweetness of ripe, juicy peaches is balanced with freshly squeezed lemon juice, which also helps the jam achieve it’s thick yet spreadable consistency. This jam tastes wonderful on toast, in cakes or pastries, or as a topping for your bowl of vanilla ice cream
Ingredients
- 1 1/2 pounds peaches, peeled and chopped (roughly 6 peaches)
- 3/4 cup granulated sugar
- Juice from 1 small lemon
Instructions
1. Peel peaches, remove seed, then chop into thin slices.
2. Add peaches, sugar and lemon juice to a small saucepan over medium-high heat. Cook, stirring frequently for 10 minutes. Use a potato masher to mash the peach jam. You can mash as little or as much as you like, depending on your preference for how chunky you want the peach jam. I mashed about 1/2 of the fruit in the jam and did not overly mash it.
3. Remove from heat and add peach jam to clean jar or container. Seal with lid then allow to cool to room temperature. Once cool, place and store in refrigerator up to 1 week.
- Prep Time: 10
- Cook Time: 10
- Category: Jam
- Method: Stove Top
- Cuisine: American
Hi! Can this be canned and last longer?
Yes, it can definitely be canned! I hope you enjoy 🙂
-Jolene