The peach jam with its golden color is one of the symbols of summer; a special and extremely versatile preserve with which you can create many recipes, great in pies and cookies made of shortcrust pastry. It is ideal as a filling in yeast pastries but also in the preparation of savory dishes like crostini.
The preparation of the peach jam is very simple, surely the most challenging part is the sterilization of the jars which must be done correctly to avoid compromising the finished product.
To obtain a special jam, use firm, sweet, and healthy peaches, avoiding overripe or tasteless fruits. Choose the variety you prefer, they are all excellent for the preparation of preserves and fruit juices. I use the Romagna nectarines, a typical product of my area, truly spectacular.
If you love jams, try my recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3 jars of about 9 oz each
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 261.93 (Kcal)
- Carbohydrates 69.81 (g) of which sugars 69.81 (g)
- Proteins 0.01 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 0.77 (mg)
Indicative values for a portion of 100 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
- 2.2 lbs nectarines (or another variety of peaches without pits)
- 2 1/2 cups sugar
- 2 1/2 tbsp lemon juice
Tools
- 1 Pot with a thick bottom
- 1 Bowl
- 1 Cutting board
- 3 Jars 9 oz with new lid
- 1 Immersion blender
Procedure
Wash the peaches and dry them, then remove the skin and the pit. Cut them into pieces, put them in a bowl, add the sugar, the lemon, and mix well.
Let them rest in the fridge for 1 hour. During the resting time, a very aromatic syrup will form. If you want to make a different jam than usual, you can add vanilla or spices to taste; I love the classic version.
Pour the peaches into the pot and bring to a boil, lower the heat and cook the jam for about 1 hour (depending on the water content in the fruit), stirring often.
When you are halfway through cooking, decide if you want a jam with pieces of fruit or a spreadable one. In the latter case, remove the pot from the heat and puree it with the immersion blender.
Put it back on the heat and complete the cooking.
It takes about 1 hour to cook the peach jam.
How to tell when a jam is ready?
If you don’t have a thermometer to measure the temperature of the jam, there is a very simple method, the one used by grandmothers, the plate test.
Pour a teaspoon of it on a plate, let it cool, and tilt it. If the jam is thick and does not run, it is ready; if it is too liquid, continue cooking for a few more minutes.
Then repeat the plate test until you get the desired consistency.
If you have a kitchen thermometer, cook the jam until it reaches 230°F; it will still be liquid but will become thick and spreadable as it cools.
At this point, you can pour it into the sterilized jars. Fill them leaving 1 cm (0.4 inches) free, screw the lid on tightly, and turn them upside down until completely cooled.
When the jars are cool, check if a vacuum has formed by pressing the center of the lid with your finger. If you don’t hear a click, you can store your jars in the pantry.
I prefer to use a safer method that allows me to preserve the jams longer. I boil the jars, wrapped in cloths, in water for 20 minutes, let them cool completely, check that a vacuum has formed, dry them, and store them in the pantry.
The peach jam is ready to be enjoyed on a slice of bread or to enrich your recipes.
Tips
Storage
The peach jam can be stored safely for a year if kept in a cool, dry place.
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