Peach Jam

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.5 by 13 people

Rate This!

  • Makes: 32 servings
  • Serving Size: 1 tablespoon
  • Makes: 7 half-pints
  • Prep: 30 mins
  • Process: 5 mins

Peach Jam

Directions

  1. In a 6- to 8-quart heavy pot combine sugar, peaches, and lemon juice. Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
  2. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  3. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks, turning and tilting jars after 20 minutes to distribute fruit evenly throughout the jam. Repeat as necessary. Makes 7 half-pints.

From the Test Kitchen

*Tip:

If desired, place small batches of peeled and cut-up peaches in a food processor. Cover and process with on/off pulses until peaches are finely chopped.

Cardamom-Peach Jam:

Prepare as directed, except stir 3/4 teaspoon freshly ground cardamom into peach mixture after skimming off foam.

Sweet Basil-Peach Jam

Prepare as directed, except stir in 1/2 cup snipped fresh basil after skimming off foam.

Bourbon-Peach Jam

Prepare as directed, except stir in 1/2 cup bourbon with the sugar, peaches, and lemon juice.

Chipotle-Peach Jam

Prepare as directed, except stir in 2 finely chopped chipotle chile peppers in adobo sauce with the sugar, peaches, and lemon juice.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Peach Jam)

  • Per serving:
  • 54 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 0 mg sodium,
  • 14 g carb.,
  • 0 g fiber,
  • 14 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
rate this recipe!
add review

Reviews (2)

13 Ratings
1397 Days Ago
I tried this recipe last year and had very good success with the basic peach as well as with all variations of it. Jam, by nature, should not be as thick as jelly and some, such as this, turn out to be more of a "spread". What does it matter when it is delicious! I donated several jars to our company bake sale that we use to raise money for our local food shelf. I've already had people asking me if I am going to do it again as they want to buy more of it, so it can't be all bad!
1405 Days Ago
I have made this jam twice, using the basil and the bourbon variations. I find that even when cooled, it is more liquid than I expected. Am I doing something wrong, or is that just the way the recipe works?

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close