When summer is about to end, it leaves us with the last sweet, juicy, and ripe fruits… so let’s store the memory of this season. Let’s start with Peach Jam which is not marmalade because fruit preserves like figs, apricots, and peaches are jam, while citrus ones are marmalade.
Recipe from 09/25/2016 Updated
Other recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 jars of 10.6 oz
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
- Energy 440.75 (Kcal)
- Carbohydrates 115.35 (g) of which sugars 112.48 (g)
- Proteins 2.28 (g)
- Fat 0.63 (g) of which saturated 0.05 (g)of which unsaturated 0.38 (g)
- Fibers 3.75 (g)
- Sodium 0.93 (mg)
Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.6 lbs yellow peaches (ripe)
- 1.75 cups sugar
- 2 tbsps lemon juice
Tools
- Kitchen Scale
- Pot
- Wooden Spoon
- Jars of 10.6 oz
Steps
Carefully wash and rinse jars and lids, put only the jars in a pot full of water, bring to a boil for 30 minutes and 10 minutes before removing them add the lids which I recommend changing every time. Remove them with tongs and let them dry. When filling, I reheat them in the microwave.
Wash the peaches well, discard any overly ripe parts, peel them, cut them into small pieces, place them in a bowl and weigh them (naturally, the pit is discarded). Pour them into a tall-sided pot, add sugar, lemon juice, and turn on the heat.
Bring to a boil, stirring occasionally, for 45 minutes over low heat. Use an immersion blender to blend, leaving a few peach chunks if you like. Take the jars and pour the hot jam into them, leaving 0.4 inches from the top. Be careful not to burn your hands, the jam is very dangerous when it sticks to the skin. Screw on the lid and turn the jars upside down until cooled. You will hear a click from the lid when sealed. If well sterilized, it will keep in the pantry for 1 year. Once opened, keep the jar in the fridge for no more than a week.
