Description
The secret to summer happiness might just be hidden in this Fresh Peach Jam recipe. Make a batch now, thank yourself all year long.
Ingredients
Scale
- 4 pounds (about 8–10) fresh, ripe peaches
- 3 cups (600g) granulated sugar
- 1/4 cup (60ml) fresh lemon juice
- 1 package (1.75 oz/49g) powdered pectin
- 1/2 teaspoon butter (optional)
- 1/8 teaspoon ground cinnamon (optional)
Instructions
- Score an “X” on the bottom of each peach. Blanch in boiling water for 30-45 seconds, then transfer to ice water. Slip off skins, remove pits, and chop into small pieces.
- Place chopped peaches in a large bowl. Add lemon juice and 1/2 cup sugar. Stir to combine. Let sit for 1-2 hours at room temperature.
- Transfer peach mixture to a large pot. Add remaining sugar, pectin, and butter if using. Bring to a full rolling boil over medium-high heat, stirring constantly.
- Once boiling, cook for exactly 1 minute while stirring vigorously. Remove from heat and test for doneness using the cold plate method.
- Ladle hot jam into sterilized jars leaving 1/4-inch headspace. Wipe rims, apply lids and bands, and process in a water bath canner for 10 minutes.
- Remove jars and let cool undisturbed for 24 hours. Check seals before storing in a cool, dark place for up to 12 months.