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 house for about 15 years.

Yearly, I wait till we are able to order peaches by the case. Then I roll up my sleeves and set to work making and canning a yr’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 had 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 wanting ahead to creating jam simply as quickly as they had been on the excellent stage of ripeness.

I glanced round in any respect my fantastic peaches and panicked as a result of I knew they had been going to be well past excellent by the point I returned house. I used to be on my solution to being dissatisfied; when Sean very casually informed me that he’d deal with it.

Now, I admit that jam making will not be tough. It’s truly fairly straightforward. Nonetheless, it can be time-consuming (particularly, if you end up not conversant in all of it) and it’s not a easy factor to perform with three young children operating by the home all weekend.

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

Effectively, I got here house 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 need 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.

After 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 put up with a video, and loads of step-by-step pictures. 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 home made stuff and this peach jam isn’t any exception.

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

Peach Jam jam is phenomenal on every kind 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 along with your morning cup of espresso or tea.

Do you know you may also put peach jam in home made 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. 

Methods 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 day by 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 home made preserves.

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

Whenever you serve this jam, don’t be stunned in the event you’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 a superb chunk of time for getting the jam ready and processed and ensure all of your gear is clear and able to go earlier than you get began.

For this recipe, I take advantage of the new water bathtub technique of processing jars. You don’t want any fancy canning gear!

Don’t be intimidated in the event you’ve by no means canned your individual preserves earlier than. It’s straightforward to be taught and a unbelievable talent to have in your toolbox. My good friend Rebecca has a superb Canning Basics information right here with extra suggestions!

When you get began making your individual home made jam, there’s a complete world of recipes on the market so that you can discover.

Peach Jam Recipe

1. Kind and wash absolutely 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 nicely. Place on excessive warmth and, whereas stirring consistently, convey to a full rolling boil with bubbles over your complete floor.
3. Add the sugar and spices all of sudden and warmth once more to a full effervescent boil. Boil laborious for 1 minute (set a timer), stirring consistently.
4. Take away from warmth; skim the froth off the highest. (We hold the froth within the fridge and luxuriate in it on toast for the subsequent couple of days. I find it irresistible heat straight off the range as nicely!)
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 means you eat it. Cranberry Pepper Jam is one other candy and spicy selection that’s excellent to offer as a present and luxuriate in your self.

Not all jams must 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 in the event you solely make one jam recipe in your life, this Peach Jam is a wonderful alternative. Stuffed with fruity, peachy goodness and easy and simple to make, that is one recipe you’ll need to make each peach season for years to return. 

initially revealed 9/26/11 – recipe notes and pictures up to date 7/31/23