Homemade peach jam is a perfect preserve to enjoy on bread or to use for filling delicious pies and other desserts!
Not only is peach jam the perfect recipe for preserving a good, sweet, and tasty seasonal fruit like peaches for a long time, even in winter.
Stock up in your pantry with this splendid homemade jam and you’ll notice how nice it is in the middle of winter to open a jar and savor all the goodness of this preparation, bringing a touch of summer even on the gloomiest days.
Choose a variety of peaches with firm and well-ripened flesh.
I added more sugar because it helps preserve it for many months.
If you want, you can use less, but it should be used within 3/4 months. I recommend using erythritol or stevia, you should also use a packet of 3:1 pectin.
My mother always said: ‘there is no sweeter treat than bread with butter and jam.’ It’s convenient to have many jars of good jam prepared with seasonal fruit in the pantry.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4/6 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Peach Jam
- 4.4 lbs yellow peaches (weight after peeled and pitted)
- 3 cups sugar (or find the weights of sweeteners in the notes below)
- 1 lemon (juice)
- 1 packet pectin (1 packet if using sweeteners)
Tools
- 4 Jars
- Pot
- Colander
- Funnel
- Wooden Spoons
- Tea Towels
- Citrus Juicer
- Mixer
Steps for Peach Jam
First, sterilize the jars.
I recommend sterilizing the jars in the microwave by filling them halfway with water, start the microwave, and when you see the water boiling, stop it. Using an oven mitt, take them, empty them into the sink, and let them dry upside-down on a clean tea towel. The lids, instead, should be placed in a saucepan full of water and brought to a boil, drained, and dried always on the clean tea towel.
If you don’t have a microwave, place them in a large pot with the caps, cover them completely with water, bring to a boil, and boil for 10 minutes. Turn off the heat and remove them from the pot, being careful not to burn yourself, place them on the clean tea towel upside-down until they are completely dry.
Tip: We can buy specific jars for preserves or recycle old sauce or jam jars; glass jars are reusable indefinitely! However, vacuum-sealed lids are single-use and should be replaced each time you want to make a new preserve.
To prepare classic peach jam, first wash the peaches and dry them on a paper towel.
Remove the skin, pit, and cut them into not very large pieces.
Place the peaches in a high-edged bowl, add the sugar, and the juice of one lemon
Mix well and let it macerate in the fridge for about 2/3 hours.
After maceration, the peaches will have released quite a bit of juice.
Strain them into a pot to extract only the juice and set the peach pieces aside.
Cook the juice over high heat for 15 minutes, and when a thick syrup has formed, add the peach pieces.
Stir for another 20 minutes.
Giving the correct cooking time for the fruit is very difficult because not all types of peaches are the same, so do the saucer test.
Place a saucer in the freezer, then when you think the jam is cooked, pour a spoonful of jam in the center.
If the jam sets immediately, it’s ready. If the jam drips off the saucer, leaving a watery trail, it needs a bit more cooking.
The peach jam will gradually become thick and dense; you can choose whether to leave it in pieces or to blend it with a food mill or immersion blender.
Once cooking is complete, turn off the heat and while still hot, put the jam in the jars.
Close the jars with the lid, turn them upside down, and let them cool. With this method, the peach jam will keep for 6 to 8 months.
If we want to extend the preservation, boil the jars with the jam for 20-30 minutes, this way the preservation time will be about double.
Enjoy your meal.
Tips and Preservation
Homemade peach jam keeps for 12 months, provided the vacuum is done correctly.
Once opened, the jam jar should be stored in the refrigerator and consumed within 1 week at most.
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FAQ (Questions and Answers)
Do I have to use only peaches?
You can also use apricots, cherries, strawberries, etc.
Can I substitute with a sweetener?
If you use erythritol, 450 grams, whereas if you use stevia, 150 grams. The dose may vary depending on the sweetness of the fruit, but do not overdo it with sweeteners. In this case, use also the 3:1 pectin, one packet.
