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Peach Jam Recipe
Ash Tyrrell

Peach Jam Recipe

I made a big batch of this peach jam last weekend after my fridge got overloaded with ripe peaches, and I honestly couldn't believe how easy it was. I didn't have any pectin on hand, so I decided to try the old-fashioned way with just sugar and lemon juice, and it worked like a charm.
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Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • Fresh peaches 3 1/2 pounds, peeled, pitted, and chopped – ripe, slightly soft peaches break down faster and give you a sweeter, richer flavor than firm ones.
  • Granulated sugar 2 1/2 cups – sugar isn't just for sweetness here; it works with the lemon juice to help the jam thicken and set properly.
  • Fresh lemon juice from 1 medium lemon, about 3 tablespoons – lemon juice is naturally packed with pectin, so it's the secret behind getting that jam to gel without store-bought pectin.

Method
 

  1. I start by peeling, pitting, and roughly chopping all my peaches into smaller chunks. If the skins are being stubborn, I dunk the peaches in boiling water for under a minute, then into an ice bath, which makes the skins slide right off. This step takes a little patience, but it makes the rest of the process go so much faster.
  2. I add my chopped peaches and fresh lemon juice into a medium saucepan and bring everything up to a boil over medium-high heat. As it heats, I use my masher to crush the peaches down to the texture I want, whether that's smooth or a little chunky. This is where the kitchen starts smelling incredible.
  3. Once the peaches are boiling and broken down, I lower the heat slightly and stir in all of the sugar. I bring the mixture back up to a full rolling boil, stirring often so it doesn't stick or burn on the bottom of the pan. This part needs a bit of attention, but it moves fast.
  4. I let the jam boil and reduce for about 15 to 25 minutes, stirring regularly the whole time. I know it's close to ready when it coats the back of my spoon in a thick layer instead of running right off. A thermometer reading of 220°F is my go-to signal that the jam will set.
  5. Once the jam looks and feels right, I pull it off the heat and let it cool slightly before spooning it into clean jars. I leave the jars out until they've cooled to room temperature, then pop them in the fridge so the jam can fully set up over the next day or so.

Notes

  • I always taste my peaches before adding the full amount of sugar, since really ripe, sweet peaches sometimes need less.
  • I never skip the freezer-plate test because it's the easiest way for me to know for sure the jam will set once chilled.
  • I keep my heat at a steady boil instead of cranking it too high, since scorched sugar ruins the whole batch fast.
  • I stir more often near the end of cooking, since that's when the jam is most likely to stick and burn.
  • I remind myself that jam keeps thickening in the fridge, so I don't panic if it looks a little thin right off the stove.