How To Make Peach Jam

Homemade Jam Recipes

Ingredients: Peach Jam Recipe

Photo of Peaches12 fresh peaches
2 1/2 lb / 1,150 grams of white sugar
1 large lemon

Method - What To Do

Wash all of the peaches and dry the skins, to avoid adding any extra moisture to your jam mixture. If you do not want the skins to be included, then peel the fruit. Peaches can be easily peeled by covering them in boiling water for around 30 seconds. The boiling water softens and loosens the skins, making them far easier to peel, in the same way as you peel tomatoes by blanching them first.

Roughly chop all of the peaches, removing the stones from the centres and saving any juice. Place the chopped fruit and its juice into a big metal or enamel saucepan, combining with all of the white sugar and the juice of a lemon. If you would like your peach jam to have a stronger citrus flavour, you can first zest the lemon before juicing it.

Turn on your hob to a low heat and gradually warm up the peach mixture, stirring at first and then shaking the pan, to assist the dissolving process of the sugar. As you warm the mixture, avoid the temptation to constantly stir, as this may start to break the pieces of fruit, meaning that you will be left with a smooth jam, rather than a chunky, fruity preserve.

As soon as you are confident that there is no visible sugar remaining in your peach mixture, turn up the heat to encourage the jam to start boiling. Using a wooden spatula, periodically scrape the bottom of the pan, to ensure an even cook and prevent the possibility of the peach jam burning on the bottom of the saucepan. After a few minutes, reduce the heat slightly and simmer for a further 20 minutes. If there is an excess of scum / froth at this stage, this can be skimmed off using a large spoon.

Test the peach jam to see if it is ready to set by spooning a small portion onto a cold plate (previously placed in a refrigerator or freezer) and seeing if it starts to set after 30 to 60 seconds. If the mixture remains runny and without a skin, continue simmering as before and re-test every few minutes until setting point has been successfully reached.

Leave the peach jam to cool for 15 minutes and spoon off any remaining froth / scum. Then, pour or spoon your jam into prepared glass jars (sterilised earlier by boiling or placing in an oven). If you pour your jam straight into the jars without allowing it to cool a little first, there is a greater likelihood of the fruit settling at the bottom or floating up to the top.

Peach Jam Recipe - More Jam Recipes.