Nothing quite like fresh peaches in the summer, eh? I got a few too many of them though, and I needed to use them up quickly, so I made some delicious jam.
Jam is the easiest thing ever to make and really hard to mess up. This isn’t jelly and contains to gelatin, rather, it’s just fruit, sugar, lemon juice, and vanilla.
This recipe is for about 10 peaches but feel free to add more or less of any of these ingredients. I’ve never used a recipe for jam before because it’s really easy to wing it.
To make the peaches easier to peel, we want to blanch them. So get some water boiling and drop them in for about 1-2 minutes to loosen the skin.
Take them out with a slotted spoon.
Peel the skin off.
And then squish the peaches. Most civilized people would use a potato masher or something but I prefer my hands.
‘Cause then you just squish it all the way down to the pit!
Put all of the peach guts in a sauce pan.
Now add about 3/4 c. or so of sugar. Feel free to add a little more or a little less based on your preferences.
Now for the lemon. If you used 10 peaches and 3/4 c. sugar, you’ll probably need the juice of 3 or so lemons. After you taste test, you may realize you’ve added too much sugar. No worries, just add more lemon juice. Added too much lemon juice? Just add more sugar!
If you happen to have vanilla beans on hand, scrape 1-2 beans worth into the jam mixture. If you have extract, just add 1-2 teaspoons depending on your preference.
Now just cook on medium heat until it has set–approximately 20-30 minutes or so.
How do you if it has set? You’ll noticed that it has thickened quite a bit. Drop a spoonful of the jam into a bowl and stick it in the freezer for about 1 minute. Take it out and see if it’s as thick as you prefer.
Let it cool and serve! Use this process for just about any jam-appropriate fruit. I’ve done the same thing with figs.
Can’t get better than fresh peach jam on toast!
- 10 fresh peaches
- 3/4 c. white sugar (More or less depending on your preference. Use your preferred sweetener.)
- Juice from about 3 lemons
- 2 t. vanilla or meat from 1-2 beans
- Blanch peaches in boiling water to loosen the skin.
- Peel the skin off while running under cold water if they're too hot.
- Use a food processor, potato masher, your hands, or anything you want to crush the peaches and place into a saucepan. Discard the pits.
- Add the sugar, lemon juice, and vanilla.
- Cook for 20-30 minutes or until the jam has thickened.
- Test it by placing a tablespoon or so of the jam into the freezer for about 1 minute. See if it is as thick as you prefer. Let it cool and serve! Store in a glass jar in the refrigerator.
- Use this method with just about any jam-appropriate fruit.