Introduction
Peach jam is a sweet, fragrant spread that captures the essence of summer in every spoonful. Made with ripe, juicy peaches, this jam has a luscious texture and a bright, fruity flavor enhanced by a touch of lemon juice and vanilla.
Whether slathered on warm biscuits, swirled into oatmeal, or paired with creamy cheeses, homemade peach jam elevates any dish with its natural sweetness and vibrant taste.
Making jam from fresh peaches is a wonderful way to preserve their peak-season flavor for months to come. Unlike store-bought versions, this recipe contains no artificial additives, allowing the true taste of peaches to shine.
The process is simple and rewarding, making it a perfect project for both beginner and experienced home cooks. With just a few ingredients and a little patience, you can create a jar of golden, sun-kissed jam that’s sure to become a favorite.
Ingredients
4 cups fresh peaches (peeled, pitted, and chopped)
2 cups granulated sugar
2 tablespoons lemon juice
½ teaspoon vanilla extract
Instructions
Place chopped peaches in a large pot and mash lightly with a potato masher or fork to release their juices. Add sugar and lemon juice, stirring to combine. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
Cook for 25–30 minutes, stirring frequently to prevent sticking, until the jam thickens and reaches a gel-like consistency. To test, place a small spoonful on a chilled plate—if it wrinkles when nudged, it’s ready.
Stir in the vanilla extract just before removing from heat. Carefully ladle the hot jam into sterilized jars, seal tightly, and let cool completely at room temperature.
Variations
For a spiced peach jam, add a pinch of cinnamon, nutmeg, or cardamom during cooking. These warm spices complement the peaches’ natural sweetness and add a cozy depth of flavor.
Another option is to stir in a tablespoon of bourbon or rum along with the vanilla for a sophisticated, grown-up twist. The alcohol cooks off, leaving behind a rich, nuanced taste.
If you prefer a smoother texture, blend the cooked jam with an immersion blender before jarring. For added texture, mix in chopped almonds or pecans after cooking. You can also combine peaches with other fruits, such as raspberries or apricots, for a unique blended jam. Adjust the sugar slightly based on the sweetness of your fruit combination.
For a lower-sugar version, reduce the sugar to 1 cup and add a natural pectin substitute, such as chia seeds or grated apple, to help thicken the jam. Alternatively, use honey or maple syrup as a sweetener, keeping in mind that these may alter the flavor slightly. This variation is perfect for those watching their sugar intake but still craving a fruity spread.
Tips
Choose ripe but firm peaches for the best balance of sweetness and texture. Overripe peaches can make the jam too runny, while underripe ones lack flavor. To easily peel peaches, blanch them in boiling water for 30 seconds, then transfer to an ice bath—the skins will slip right off.
Stir the jam frequently to prevent scorching, especially as it thickens. A heavy-bottomed pot helps distribute heat evenly. If the jam seems too thin after cooking, continue simmering for a few more minutes. If it’s too thick, stir in a splash of water or lemon juice to loosen it.
Sterilize jars by boiling them for 10 minutes or running them through a dishwasher cycle before filling. To ensure a proper seal, wipe the jar rims clean before securing the lids. If canning for long-term storage, process the filled jars in a water bath for 10 minutes to kill any bacteria and create an airtight seal.
How to Store
Once cooled, refrigerated peach jam will keep for up to one month. For longer storage, properly sealed and processed jars can be kept in a cool, dark pantry for up to a year. Always check for signs of spoilage, such as mold, off smells, or a broken seal, before using.
To freeze peach jam, leave about an inch of headspace in freezer-safe containers to allow for expansion. Frozen jam stays fresh for up to six months.
Thaw overnight in the refrigerator before use. Freezing is ideal if you prefer not to can or have limited pantry space.
For smaller households, consider using half-pint jars to minimize waste. Each time you open a jar, use a clean spoon to prevent contamination.
If you notice any fermentation (bubbles or an odd smell), discard the jam immediately to avoid foodborne illness.
Conclusion
Homemade peach jam is a delicious way to savor the taste of summer long after peach season has passed. Its velvety texture and rich flavor make it a versatile staple in any kitchen, perfect for breakfast, desserts, or even savory dishes. With just a few simple ingredients, you can create a spread that’s far superior to anything store-bought.
Customizable with spices, other fruits, or even a splash of liquor, this recipe invites creativity. Whether you’re a novice or a seasoned preserver, peach jam is a rewarding and foolproof project. Whip up a batch, and enjoy the taste of sunshine all year round!