Peach jam is a classic preserve that should not be missing from your pantry for the winter. Enjoy it on toast or bread and, of course, use it to make delicious peach tarts during the winter. Peach jam is also great made with doughnut peaches or nectarines. Do you know the difference between jam and marmalade? Marmalade is made with citrus fruits, whereas jam is made with other fruits, so it’s incorrect to call it peach marmalade. You can prepare it the traditional way with slow cooking, or if you’re in a hurry, there are ready-to-use products available in supermarkets to help you make delicious jams quickly (like Fruttapec cameo). I also recommend checking out HOW TO STERILIZE GLASS JARS so that you can store them for a long time. Now, let’s see how to make peach jam, and if you try it, let me know. Barbara
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to Make Peach Jam
- 2.2 lbs peaches
- 3 1/2 cups sugar
- 1 lemon
- 2.2 lbs peaches
- 2 1/2 cups sugar
- 1 packet Fruttapec 2:1
How to Make Peach Jam
Wash the peaches thoroughly without removing the skin. Cut them into small pieces, removing the pit. Place them in the bowl with the lemon juice, insert the Flexi whisk, set the temperature to 194°F and speed 1, and let it work for 10 minutes.
After the time is up, add the sugar all at once, set the speed to 1 for 4 minutes without setting a temperature. After the time is up, set the temperature to 248°F, still at speed 1, for 10 minutes. The last step is 212°F for 45 minutes.
At this point, the jam should be ready. Check if it’s thick enough by doing the plate test: pour a teaspoon of jam onto a plate, wait 2 minutes, and if it thickens, it’s ready. If it’s not thick enough, continue cooking for another 10 minutes.
Now pour the hot jam into previously sterilized jars (see here how to do it), close them, and turn them upside down until completely cooled. Check that they are vacuum-sealed before storing them in the pantry.
Cut the peaches into pieces, keeping the skin on. Pour the fruit into a pot, add the contents of the Fruttapec 1:2 packet, mix carefully, add the sugar, and bring to a boil. Boil for 3 minutes from the moment it starts boiling, then remove from heat and stir for another minute.
Check the solidity by pouring a teaspoon of jam onto a plate. If it’s thick enough after a couple of minutes, pour it hot into the previously sterilized glass jars (see here how to do it), close them, and turn them upside down until cooled, then store them in the pantry.
Cut the peaches into pieces, keeping the skin on. Pour the fruit into a pot and cook for 10 minutes, then add the sugar, the lemon juice, and cook for another 45 minutes or so.
Check the consistency by pouring a teaspoon of jam onto a plate, and if necessary, continue cooking for another 15 minutes. Pour the hot jam into previously sterilized glass jars (see here how to do it), close them, and turn them upside down until cooled, then store them in the pantry.
How to Store Peach Jam
Store it in jars, following the sterilization and preservation guidelines.
