The BEST Home made Peach Jam

Completely sweetened and splendidly spiced jam with only a trace of cinnamon, Home made Peach Jam has been a staple in our residence for about 15 years.

Yearly, I wait till we will order peaches by the case. Then I roll up my sleeves and set to work making and canning a 12 months’s price of scrumptious jam.

A number of years in the past, concerning the time I began this web site, the summer time’s peaches have been very late attending to our space. They lastly arrived the day earlier than I used to be headed out of city. I used to be trying ahead to creating jam simply as quickly as they have been on the good stage of ripeness.

I glanced round in any respect my great peaches and panicked as a result of I knew they have been going to be well past good by the point I returned residence. I used to be on my solution to being disenchanted; when Sean very casually advised me that he’d care for it.

Now, I admit that jam making is just not troublesome. It’s truly fairly straightforward. Nonetheless, it will also be time-consuming (particularly, if you find yourself not conversant in all of it) and it’s not a easy factor to perform with three young children working by way of the home all weekend.

I assured him that he shouldn’t fear about it, but when he actually needed to do it, I’d set out the recipe and the jars for him.

Effectively, I got here residence a few days later to 24 jars of peach jam. Completely sweetened and splendidly spiced jam with only a trace of cinnamon.

Did Sean actually wish to spend his time making jam this previous weekend? That’s uncertain. However he did it to make my life simpler and that makes each chew of this scrumptious jam style much more scrumptious.

Once I first posted this recipe on the location in 2011, it was simply the photograph of these jam jars. I’ve since up to date the publish with a video, and loads of step-by-step images. I hope it’s useful to you in your jam-making endeavors.

Peach Jam

Retailer-bought jams and preserves simply can’t evaluate with the style of the selfmade stuff and this peach jam isn’t any exception.

Nothing says “summer time” like biting right into a contemporary, candy, juicy peach on the good stage of ripeness. This jam manages to seize all that spectacular heat climate taste in a jar for consuming any time of the 12 months.

Peach Jam jam is phenomenal on all types of breads, muffins, and scones.

Toast a slice of Tender High Rising Gluten Free Sandwich Bread   or English Muffin Bread and unfold with a thick layer of peach jam for a candy solution to begin the day. Blueberry Bran Muffins and Peach Jam are one other nice breakfast pairing to get pleasure from together with your morning cup of espresso or tea.

Do you know you can too put peach jam in selfmade ice cream? I discovered this out after a contented accident with a jar of peach jam result in a shocking frozen deal with within the type of Strawberry Peach Jam Ice Cream. 

The way to Make Peach Jam

There are such a lot of peach jam recipes on the market however this one is my go-to for a every day unfold. Like many recipes, it begins with loads of contemporary peaches, sugar, and pectin. Lemon juice provides each a tart taste and acidity that helps with the “preserving” a part of selfmade preserves.

I add only a contact of cinnamon or allspice to the recipe for the proper quantity of spice. It’s sufficient to offer this jam a touch of one thing particular with out completely overwhelming that unimaginable peach taste.

Whenever you serve this jam, don’t be shocked if you happen to’re peppered with questions on what that secret ingredient is that makes it so darn good.

Canning Peach Jam

This can be a pretty commonplace and straightforward recipe for canning jam however, as I discussed earlier than, it’s time-consuming. Put aside an excellent chunk of time for getting the jam ready and processed and ensure all of your tools is clear and able to go earlier than you get began.

For this recipe, I exploit the new water bathtub methodology of processing jars. You don’t want any fancy canning tools!

Don’t be intimidated if you happen to’ve by no means canned your personal preserves earlier than. It’s straightforward to be taught and a incredible ability to have in your toolbox. My good friend Rebecca has an excellent Canning Basics information right here with extra ideas!

When you get began making your personal selfmade jam, there’s an entire world of recipes on the market so that you can discover.

Peach Jam Recipe

1. Type and wash totally ripe peaches. Take away stems, skins, bruises, and pits. Chop peaches and add to a big pot.
2. Crush or smash the peaches. Add lemon juice and pectin; stir properly. Place on excessive warmth and, whereas stirring always, convey to a full rolling boil with bubbles over the complete floor.
3. Add the sugar and spices all of sudden and warmth once more to a full effervescent boil. Boil exhausting for 1 minute (set a timer), stirring always.
4. Take away from warmth; skim the froth off the highest. (We maintain the froth within the fridge and revel in it on toast for the subsequent couple of days. I find it irresistible heat straight off the range as properly!)
5. Pour instantly into sterile canning jars. Fill the jars to ¼ inch from the highest. Seal them and course of 5 minutes in a boiling water bathtub.

Habanero Peach Jam is a spicy scorching pepper jam spin on this recipe that’s scrumptious on toast, crackers, and any which approach you eat it. Cranberry Pepper Jam is one other candy and spicy selection that’s good to offer as a present and revel in your self.

Not all jams should be candy! Tomato Jam is a savory protect (with only a contact of sweetness from contemporary ripe tomatoes) that I particularly like to eat unfold on fluffy biscuits and cornbread. 

However if you happen to solely make one jam recipe in your life, this Peach Jam is a superb selection. Stuffed with fruity, peachy goodness and easy and simple to make, that is one recipe you’ll wish to make each peach season for years to return. 

initially printed 9/26/11 – recipe notes and images up to date 7/31/23