Peach Jam Recipe
An old-fashioned recipe that's easy to follow.
Servings: 50 servings
Calories: 35kcal
Ingredients
- 500 grams peaches
- 400 grams sugar
- ¼ cup lemon juice
- ½ teaspoon salt
Instructions
- Peel peaches and chop into pieces (including pieces with stone in it).
- Place peach pieces into a baking tray and sprinkle sugar over top.
- Cover and place in fridge overnight.
- The next day, the sugar will have dissolved leaving a syrup. Pour syrup into a saucepan and place the peach pieces which include the stone into the syrup.
- Boil syrup for 10 minutes. Remove peach pieces with stones and discard.
- Add peach pieces to saucepan. Stir and bring to a simmer. Simmer for 10-15 minutes or until peach pieces start to become more translucent.
- Add salt and lemon juice and simmer for another 2-3 minutes.
- Mash jam with a potato masher if jam is still too chunky.
- Pour into a sterilised jar and seal.
Notes
Q. What type of peaches are best for peach jam?
Use ripe peaches, but no overripe. Any variety is fine.
Q. How do I peel peaches?
Depending on the variety, you may be able to blanch the peaches and the peel the skin off with your hands.
If this doesn't work, use a vegetable peeler. (And this method may not work for some peaches that are softer, however the blanching method should work in that case.)
Q. How do I store this jam?
I prefer to make smaller quantities and store the jam in the fridge.
However, you can also follow you own canning method and store in a cool, dark place.
Q. How long will peach jam keep?
This jam should last for up to 6 weeks in the fridge.
Nutrition
Calories: 35kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 25mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.04mg