Peach jam is one of the most delicious preserves of the summer, perfect for breakfast or filling pies and homemade sweets.
To be precise, it’s actually called preserve, because the term jam only refers to those made with citrus. However, since everyone knows it as “jam,” we will continue to call it that in this recipe: simple, fragrant, and with a genuine flavor.
Making it at home is very easy and allows us to enjoy peaches all year round, with the advantage of choosing simple and genuine ingredients.
The key thing, however, is to always work in a clean environment and use perfectly sterilized jars, to ensure that the preserve is safe and lasts over time.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 3 pieces
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: All Saints
Ingredients
- 2.2 lbs peaches
- 2.5 cups sugar
- 1 lemon (juiced)
- 1 packet vanillin
Tools
- Pot
- Wooden spoon
- 3 Jars 8.5 oz
Steps
Wash the peaches well, peel them, and cut them into pieces. Collect them in a bowl, add the sugar and lemon juice, mix, and let rest in the fridge for a couple of hours: this way the fruit will release its natural juice.
Transfer everything to a thick-bottomed pot, bring to a boil, and then lower the heat.
Cook for about 40 minutes, stirring occasionally. Add the vanillin halfway through cooking.
At this point, check the density with the classic plate test: pour a drop of preserve on a plate that has been kept in the freezer for 10 minutes and tilt it. If it slides slowly, the preserve is ready.
Pour the hot jam into sterilized jars, close with new lids and turn them upside down to create a vacuum seal. Once cooled, check that the lid does not make a “click-clack” sound in the center.
Our peach jam is ready to be enjoyed!
Enjoy your dessert!
Storage and tips …
For proper home storage of preserves and to ensure food safety, I recommend reading the official guidelines from the Italian National Institute of Health, available HERE
Store in a cool, dry place away from heat sources.
Consume within 6 months.
Once opened, store in the refrigerator and consume within 7 days.
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