Try this delicious Homemade Peach Jam to capture the essence of summertime sweetness and fresh peaches! This jam is a pantry essential, perfect for spreading over toast, muffins, or utilizing in desserts.
📋 Ingredients:
- 🍑 4 cups peeled, pitted, and chopped peaches (about 6-8 large peaches)
- 🍬 2 cups granulated sugar
- 🍋 2 tablespoons fresh lemon juice
- 🌿 1 teaspoon vanilla extract (optional)
📝 Directions:
1️⃣ Prepare the Peaches:
- Peel, pit, and chop the peaches into small pieces. If you prefer a smoother jam, you can mash the peaches slightly or pulse them in a food processor.
2️⃣ Cook the Jam:
- In a large, heavy-bottomed pot, combine the chopped peaches, granulated sugar, and lemon juice.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
- Reduce the heat to medium and continue to cook, stirring often, until the mixture thickens and reaches a gel-like consistency. This should take about 20-30 minutes. You can test the jam’s readiness by placing a small spoonful on a chilled plate; if it wrinkles when pushed, it’s ready.
3️⃣ Add Vanilla (Optional):
- If using, stir in the vanilla extract once the jam has thickened.
4️⃣ Can the Jam:
- While the jam is cooking, sterilize your canning jars and lids by boiling them in water for 10 minutes.
- Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean, place the lids on top, and screw on the bands until fingertip tight.
5️⃣ Process the Jars:
- Process the filled jars in a boiling water bath for 10 minutes to ensure a proper seal. Adjust the processing time if you are at a high altitude.
- Remove the jars from the water bath and let them cool completely on a towel or cooling rack. You should hear the lids pop as they seal.
6️⃣ Store:
- Once the jars are completely cool, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. Store the sealed jars in a cool, dark place. Any unsealed jars should be refrigerated and used within a few weeks.
Preparation time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: Makes about 4 cups of jam
Calories: 50 kcal per tablespoon
💡 Notes:
- To easily peel the peaches, blanch them in boiling water for 30 seconds, then transfer them to an ice bath. The skins should slip right off.
- For a spiced version, you can add a pinch of cinnamon or nutmeg to the jam during cooking.
- This jam can also be frozen in airtight containers if you prefer not to can it.