Easy Homemade Peach Jam Recipe
Peach Jam Recipe
A homemade recipe for peach jam is the ideal complement to almost everything! Even making this jam with friends and family may be enjoyable!
Your pantry absolutely must have peach jam. It can be used as a glaze, a topping for dessert, or a filler.
My family has always enjoyed this dish. When visitors come or when I need to add sweetness to my meals, I can quickly pull it out.
Making it is actually a really enjoyable and soothing process. You may occasionally even allow the kids participate as a fun pastime.
Making jam from fresh, ripe peaches is one of the nicest things you can do with them. They are the perfect comfort food since they don’t spoil as quickly and taste good with a variety of foods.
How do you make peach jam without pectin?
Pectin is a substance that contributes to the thickening of a fruit’s byproduct. Normally, making jams involve the use of fruit pectin.
However, I have found that there are also methods to make jams without using pectin since fruits have this substance naturally. Here are the steps in making this jam without the added thickening substance:
- Blanch the peach. Boil the peaches for 1 minute and place them in a cold bath for another minute. Peel the skins afterward.
- Assemble. Place the fruit, lemon zest, lemon juice, and vanilla into a pot. Heat it up over a medium-low degree.
- Making the jam. When the fruit mixture becomes soft and juice is starting to come out, start stirring. Break or mash down the mixture.
- Adding sweeteners. Add sugar and stir until dissolved.
- Cook more. Turn up the pot into medium-high heat and stir further for five more minutes.
- Cool down. Turn the pot down to low-medium heat for 40 to 60 minutes.
- Serve. When the mixture is thick enough, turn off the heat. Let cool then serve.
How do you make peach jam with pectin?
On the other hand, if you do have available pectin, you can add it alongside the lemon juice. The pectin will decrease the cooking time as you do not have to wait for the mixture to thicken by itself.
Try this with our Butter Swim Biscuits Recipe
- 2 lbs fresh ripe peaches about 8 or 10
- 1 tablespoon lemon zest optional
- 2 tablespoons lemon juice
- 2 1/2cups white sugar
- 1 teaspoon vanilla extract
Place a large pot with water over medium-high heat, once it is boiling, blanch the peaches for 1 minute.
After 1 minute, put them immediately into a cold-water bath, for another minute only. No longer.
Peel off the skins set the peaches aside.
Slice the peaches in half, remove the pit, and after that slice the peaches.
Make the jam:
Add the peach slices, lemon zest, lemon juice, and vanilla, 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.
Add the sugar and stir into the mixture until dissolved.
Increase heat to medium-high and bring the mixture to a boil, cook for 5 minutes, stirring continuously.
After the 5 minutes, reduce the heat to low-medium, and slowly cook for another 40-60 minutes, not boiling. The jam is ready when the mixture is thick enough to leave a trail behind the spoon.
Remove from heat, and let the jam cool completely before serving.
Add them to mason jars and refrigerate.