Ingredients
- For the Jam:
- 2 pounds fresh peaches (about 6 medium)
- 2 tablespoons pectin
- 3 teaspoons freshly squeezed lemon juice (divided)
- 2 cups granulated sugar
- Optional:
- ½ teaspoon ground cinnamon (for a warm, spiced note)
- 1 tablespoon vanilla extract (for extra depth of flavor)
Instructions
- Prepare the Peaches: Bring a large pot of water to a boil and prepare an ice bath (a large bowl of ice water). With a paring knife, score a shallow “X” on the bottom of each peach to make peeling easier. Carefully place the peaches into the boiling water (use tongs for safety). Cover the pot, bringing the water back to a boil quickly after the peaches are added. Once the water returns to a boil, cook the peaches for 1 minute, then transfer them to the ice bath to stop cooking. After cooling, peel the skins off the peaches (they should come off easily now).
- Mash the Peaches: Cut the peeled peaches into ½-inch chunks and place them in a medium saucepan. Use a potato masher to mash the peaches into a chunky puree. Stir in 2 teaspoons of lemon juice and pectin. Measure out the sugar and have it ready by the stove.
- Cook the Jam: Heat the peach mixture over high heat, stirring every 20-30 seconds to prevent sticking. Bring the mixture to a full rolling boil. This may take 5-10 minutes, and the mixture should bubble around the edges and build until the entire surface is boiling rapidly with large bubbles. Once you have the rolling boil, add the sugar all at once and stir to dissolve. Continue cooking over high heat, stirring every 15-20 seconds to prevent burning. Once the mixture returns to a rolling boil (about 2-4 minutes), set a timer for exactly 1 minute and stir the whole time.
- Skim the Foam & Add Flavor: After the timer goes off, remove the jam from heat and skim off the foam (optional but makes for a smoother jam). You can save the foam for toast if you’d like! If you’re adding a warm spice, stir in ½ teaspoon of ground cinnamon and 1 tablespoon of vanilla extract at this point for extra flavor.
- Cool & Store: Spoon the hot jam into clean jars and let it cool to room temperature. Cover the jars and refrigerate. The jam will set within a few hours. This jam can last for up to a year in the refrigerator (though it likely won’t last that long!). If you want to can it for shelf storage, please refer to the USDA Canning Guidelines for proper techniques.
Notes
- Extra Fruit: Add some fresh berries (like raspberries or blackberries) for a mixed-fruit jam with extra flavor.
- Citrus Twist: You can replace some of the lemon juice with orange juice for a citrusy variation that pairs wonderfully with peach.
- Spicy Peach Jam: Add a pinch of cayenne pepper or 1-2 finely chopped jalapeños to give the jam a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 13g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
