Yes! I had sweet hits making and preserving this simple peach jam recipe this past weekend. I was looking for decent peaches and finally found good ones at Wiltse’s Farm Market, just down the street from my house.
Before I get to the recipe, I want to know why it was so difficult to find good, juicy peaches this year. They’re all tough in the grocery store but I tried to take them home and let them mature. Unfortunately they were tough for a few days and then matured at warp speeds to the point where they went from tough to lazy. Sigh. This happened several times.
I waited for Wiltse’s Farm Market to offer peaches, but they were rock hard too. Pooh. I decided to mature them at home anyway. Hoping in the hope that I would have more luck as they are grown locally. Fortunately, they matured beautifully. I was finally able to make peach jam and use the jars for later use.
I’m always nervous the first time I try a new recipe, but the peach jam turned out beautiful and so easy to make. Why didn’t I try this before? My batch resulted in three glasses, one of which was placed in the refrigerator immediately and two simply preserved for later enjoyment in the fall or winter.
I like to spread my jam on lightly toasted, crusty bread over a thin layer of whipped ricotta cheese. So delicious! You can also add it to plain or vanilla yogurt.
I have more peaches ripened on my kitchen table and plan to slice them and be able to for the winter. My sister, who owns and operates a farm and market in Michigan, does this all the time and admits how much better they are than store-bought canned peaches.
What kind of fruit did you pickle? When my figs ripen on the plants by the pond, I can make some canned figs.
Peach jam recipe
How to make peach jam or jams and use them for later use.
- 4th tablespoon freshly squeezed lemon juice
- 3 lb fresh peaches
- 1 Cup Sugar, more or less to taste
- 8th ounce Jelly jars, two to four
- 1/4 teaspoon cinnamon Optional
Peel, dig and dice the fresh peaches. Pour lemon juice into a large thick-bottomed sauce pan. Add the peaches and stir to coat. The lemon juice prevents the peaches from turning brown.
Pour half of the sugar over the peaches and stir gently. I recommend doing a taste test before adding the rest of the sugar. Depending on the sweetness of the peaches you are using, you may need less or more sugar than 1 cup. If desired, add the rest of the sugar. Let the mixture rest for 30 minutes.
Bring the peach mixture to a boil over medium heat, stirring occasionally. Reduce the heat, add cinnamon and stir (you can add more cinnamon if you wish). Let the peach mixture simmer for an hour or more, until the liquid has turned as thick as jelly.
Halfway through the cooking process, use a potato masher to just lightly mash the peaches. You want to leave a few pieces in the jam for an extra flavor boost when you eat it.
When your jam reaches the consistency you want, turn off the heat and pour the mixture into sterilized jelly jars, leaving an inch on top. Wipe the top of the jars with a paper towel and screw the lids on until they are just hand tight.
Put the filled glasses in a large saucepan with water. The water should cover the glasses about half an inch. Bring the water to the boil and process for about 15 minutes. Turn off the heating and remove the glasses with pliers. Let cool for 12-24 hours. You may hear a pop when the jars seal.
After cooling, check the seal by pressing the center of the lid – it shouldn’t move at all. You can put your peach jam in the closet. If any of the lids move, put them in the refrigerator and use them within a few months.
More fruit recipes to try:
Super easy peach cobbler
Apple pie with caramel sauce
Blackberry Corn Flour Cake Recipe
Fried figs with goat cheese and honey
Apple Upside Down Cake
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