Description
A simple and reliable recipe for homemade peach jam, perfect for preserving ripe peaches into a sweet and flavorful spread.
Ingredients
Scale
- 4 lbs ripe peaches
- 4 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed preferred)
Instructions
- Wash and peel peaches. Remove pits and chop peaches into small pieces or mash them.
- In a large, heavy-bottomed pot or Dutch oven, combine chopped peaches, sugar, and lemon juice.
- Stir well to combine. Let the mixture sit for about 30 minutes to allow the sugar to draw out the peach juices.
- Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring constantly to prevent sticking.
- Reduce heat to medium-low and continue to simmer, stirring frequently, for 20-30 minutes, or until the jam thickens to your desired consistency.
- To test for doneness, place a small amount of jam on a chilled plate and let it cool for a minute. Run your finger through it; if it wrinkles, it’s ready.
- Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Wipe jar rims clean, center lids, and apply bands until fingertip tight.
- Process jars in a boiling water canner for 10 minutes (adjust time for altitude if necessary).
- Turn off heat, remove canner lid, and let jars stand for 5 minutes before removing them to a wire rack to cool completely.
Notes
- Use ripe but firm peaches for the best flavor and texture.
- Adjust sugar to your preference, but keep in mind that sugar is essential for preserving.
- Sterilize jars and lids before filling to ensure safe preservation.
- Store unopened jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 2-3 weeks.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Preserves
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp (approx. 20g)
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg