Peach jam or peach marmalade, without fruit pectin, technically it’s called jam because marmalades are only those made with citrus fruits, but 99% of the time it’s known as marmalade.. anyway, this preparation is a well-known preserve used in almost every Italian home either spread on toast or on bread, or to fill cakes and homemade tarts. Have you ever tried making homemade peach jam with your own hands? Do you think it is a complicated and messy preparation? I assure you that by reading my step-by-step peach jam recipe you will change your mind.. and as soon as you find a tree laden with peaches, or peaches on sale at the greengrocer, you will rush to make it too!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 jars of 8.8 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 2.2 lbs yellow peaches
- 2.5 cups sugar
- 1 lemon
Steps
Wash the peaches, removing any impurities. Peel them and remove the central pit.
Cut the peaches into small dice and gather them into a large pot.
Place on the stove over medium heat, add the sugar and lemon juice. Stir and cook so that the peaches soften and turn into puree.
Midway through cooking, you’ll notice that the preparation will foam a bit. This is totally natural. Remove some of the foam with a spoon or skimmer and continue cooking.
When the mixture takes on a slightly amber color, your marmalade is ready. You can decide whether to blend it or leave it in pieces. Having cut the fruit into very small pieces, it broke down well while cooking, so I didn’t need to blend it. Choose based on your preference.
Divide the marmalade into sterilized jars and after sealing them tightly, turn them upside down so that, as they cool, a vacuum is created.
STORAGE
Store the peach jam in a pantry for up to 12 months. Once the jar is opened, keep it refrigerated and consume it within a week.
