Make this Easy Peach Jam with only 3 simple ingredients! No pectin or canning required!
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!
Serve on toast, or ice cream! So, amazingly delish! Enjoy.
Peach Jam Recipe Tips:
- Use ripe peaches. Not over ripe, but soft and ready to eat. The skins come off a lot easier.
- If the skins don’t easily come off you should blanch the peaches. I show you how to do this below recipe.
- You will know that the jam is ready when the mixture is thick enough to leave an open trail behind the spoon.
- Because the batch of this jam is so small (2 cups), and because this jam can be refrigerated for up to 4 weeks you don’t really need to seal the jars. It’s really just more of a hassle because 4 weeks is plenty of time to finish every last drop of this sweet goodness!
How to Blanch Peaches
- 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.
CLICK HERE for More Delicious Peach Recipes!
Have a delicious day!