Ingredients
- 1 ½ pounds peaches (about 5 medium peaches)
- 1 cup granulated sugar (or more, to taste)
- 1 tablespoon freshly-squeezed lemon juice (juice from about ½ a lemon)
Instructions
- Peel, pit, and finely dice the peaches. To easily peel peaches, blanch them in boiling water for 60 seconds, then run under cold water for 1-2 minutes. Score the skin with a knife to start, and it should peel off easily.
- In a large saucepan, combine the peaches, sugar, and lemon juice. Slightly mash the peaches with a potato masher if you prefer a smoother jam.
- Place the pan over medium heat, stirring constantly until the sugar dissolves completely and the mixture begins to boil.
- Reduce heat to medium-low and continue simmering, stirring frequently to prevent sticking. Cook for about 15 minutes, or until the jam thickens and reaches 210-220°F, or passes the plate test (see note on the plate test below). It will continue to thicken as it cools.
- Remove from heat and carefully transfer to clean jars. Allow to cool completely before placing on the lids. Store in the fridge for up to 3 weeks or freeze for longer storage.
Notes
- To perform the plate test: Place a small plate in the freezer before starting. When the jam reaches the desired thickness, drop a spoonful onto the cold plate and tilt it. If it wrinkles and doesn’t run, it’s done.
- You can adjust the sugar amount depending on the sweetness of the peaches and your taste preference.
- For longer shelf life, store in sterilized jars and refrigerate or freeze as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50 kcal
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
