Sweet Homemade Peach Jam
Sweet Homemade Peach Jam
Golden Aroma Filled! Homemade Peach Jam Made at Home
Received delicious peaches as a gift, but they’re a bit bland? Don’t let them go to waste! Transform them into this delightful homemade peach jam, perfect for spreading on toast or gifting. It captures the rich fruitiness and subtle sweetness of fresh peaches.
Ingredients- Approx. 1.5kg ripe peaches (weight after pitting)
- 1.2kg – 1.5kg sugar (adjust according to peach sweetness)
- 3 Tbsp fresh lemon juice
- 1 Tbsp salt
Cooking Instructions
Step 1
First, wash the peaches thoroughly under running water to remove any dirt or debris. Pat them completely dry with paper towels. Excess moisture can prolong the cooking time for the jam.
Step 2
Carefully remove the pit from each peach using a knife. You’ll only be using the flesh, so ensure the pit is cleanly separated.
Step 3
For some texture in your jam, chop about 1/3 of the peaches into small, rough cubes. For the remaining 2/3, blend them in a mixer or food processor until smooth. You can adjust the texture and ratio based on your preference for a unique peach jam.
Step 4
Combine the blended peach puree, cubed peaches, sugar, and salt in a pot. The amount of sugar can be adjusted based on the natural sweetness of the peaches and your personal taste. A good starting ratio is often 1 part peaches to 0.8-1 part sugar.
Step 5
Stir everything together well with a spatula or spoon until evenly combined. Ensure the sugar and salt are dissolved into the peach mixture. Mix gently to avoid clumping the sugar.
Step 6
Now, let’s cook the jam. Start by boiling it over high heat. Once it comes to a rolling boil, skim off any foam that rises to the surface. Removing this foam results in a cleaner-tasting jam that stores better. Continue to cook over high heat for about 20-30 minutes until the jam begins to thicken. Then, reduce the heat to medium-low. From this point on, stir constantly with a spatula to prevent sticking or burning, allowing the jam to cook down slowly. The cooking time can vary depending on the amount of jam and the heat level, so keep an eye on the consistency.
Step 7
When the jam reaches a consistency that drips smoothly like soup, add the lemon juice. Lemon juice brightens the color, adds a refreshing tang, and helps pectin set, thickening the jam further. Adjust the amount to your liking for a perfectly sweet and sour peach jam. To test the consistency, drop a small amount of jam into a bowl of cold water. If it holds its shape and doesn’t dissolve, it’s ready.
Step 8
The jam will thicken more as it cools, so a soupy consistency when hot is ideal. Store the finished jam in sterilized glass jars in the refrigerator. Unlike commercial jams, homemade jam should not be stored at room temperature as it can spoil. Enjoy your delicious homemade peach jam with toast or yogurt, and it makes a wonderful gift for friends and family! Making a large batch to share is especially rewarding.
