Make the sweet flavors of summer last longer with this classic peach jam recipe.
The best way to do that is by making homemade peach jam.
Store-bought peach jam can never compare to the flavor of homemade peach jam with fresh, peak season peaches.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
You will have that delicious flavor you crave available to you months and months afterpeach seasonhas come and gone.
Why is pectin used in peach jam?
Pectin is a starch naturally derived from fruits and veggies.
Credit: Photography: Caitlin Bensel; Food Styling: Torie Cox
This is what gives jams and jellies its gelatin-like texture.
Another method to test your jam’s jamminess is by using the plate method or freezer test.
This one I learned in culinary school, not from my MeeMaw, funny enough.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
(Bonus points if you put it in the freezer before you get going cooking.)
Return the plate to the freezer.
Let it sit for 1 to 2 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
and have another go.
Should You Peel Peaches for Peach Jam?
We recommend peeling peaches for the best jam texture, but you absolutely do not have to.
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This saves you from wasting any precious fruit.
Use a paring knife, cut an x at the bottom of the peach.
Place the peaches in boiling water for one minute.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Immediately transfer them to an ice bath, and let them sit for another minute.
Then peel back the now-loose skin.Voila!
This method won’t be as effective when working with over ripe peaches.
Canning seems like an intimidating process, but it doesn’t have to be.
If the lid indents, then the jar did not seal.
How To Store Peach Jam
Don’t want to can your jam?
How Long Does Peach Jam Last?
Store your sealed jars of peach jam in a cool, dry place.
Be sure to date and label your jars.
Signs of spoilage look like mold, and an off smell, taste, and appearance.
Once you initiate the jar, store in the refrigerator for up to one month.
Ways To Serve Peach Jam
The part we’ve all been waiting for!
Peach jam is so versatile!
No need to worry if you missed peach season.
Frozen peaches work just as well as fresh.
Cooking time may take longer since frozen peaches will release excess water.
Use a thermometer to confirm your jam reaches the 220F “gel point” so your jam will set.
Ingredients
4lbs.
salt
Directions
Mash peach mixture:
Combine peaches and lemon juice in a sauce pot.
Bring to gel point:
Add sugar, and stir well.
Return to a boil, and cook for 20-25 minutes or until mixture reaches 220F, stirring often.
Add vanilla and salt, and stir to combine.
Seal with lid, and process using the water bath canning method.
you’ve got the option to also refrigerate or freeze for short-term use.
Frequently Asked Questions
Yes, you should peel peaches before making jam.
Blanching the peaches is the easiest way to get the fuzzy skin off.
(Read above for details on how to peel peaches).
you’re able to also use a vegetable peeler.
They’ll soften during cooking.
