Best 4 Pretty Peach Jam Recipes
**Peach Jam: A Taste of Summer Preserved**
As summer's bounty of peaches ripens, it's time to capture their sweet, juicy flavor in a jar of homemade peach jam. This classic preserve is a versatile delight, perfect for spreading on toast, dolloping onto pancakes, or stirring into yogurt. With its vibrant color and luscious texture, peach jam is a taste of summer that can be enjoyed all year long.
This article offers a collection of peach jam recipes, each with its own unique twist. From a classic recipe that highlights the natural flavor of peaches to a spicy variation that adds a touch of heat, there's a recipe here for every palate. Whether you're a seasoned jam maker or a novice canner, these recipes will guide you through the process of creating delicious and beautiful peach jam. So gather your peaches, fire up your stove, and let's get started!
PEACH JAM
Provided by Food Network
Yield 12 jars
Number Of Ingredients 2
Steps:
- Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.
AUNT PATSI'S EASY PEACH JAM
I got this recipe from my great-aunt and tried it the first time on some fresh summer peaches. It was super easy and super yummy. It also works with frozen fruit. Store in a cool, dark place.
Provided by bethanylanell
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h52m
Yield 60
Number Of Ingredients 5
Steps:
- Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
- Fill a large pot with water; bring to a boil. Add peaches; cook until skin loosens, about 20 seconds. Drain and cool until easily handled. Peel, pit, and cut the peaches into chunks.
- Measure out 5 cups of peach chunks into the pot. Mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil and cook jam for 1 minute. Remove from heat.
- Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 21.3 g, Protein 0.4 g, Sodium 16.2 mg, Sugar 21.2 g
PEACH JAM
Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.
BLUSHING PEACH JAM
My husband, son and I live on 10 acres where we tend a large garden and acres of pumpkins. We love this jam so much we're going to start growing raspberries, too.
Provided by Taste of Home
Time 25m
Yield 4 pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts :
Tips:
- Select ripe peaches: Choose peaches that are fragrant, have a deep yellow or orange color, and give slightly when pressed.
- Prepare the peaches properly: Wash and peel the peaches. Removing the pits and slicing them into small pieces.
- Use a large pot: The jam will expand as it cooks, so it's important to use a large pot to avoid boiling over.
- Cook the jam in batches: If you're making a large quantity of jam, cook it in batches to prevent overcrowding the pot and ensure even cooking.
- Stir the jam frequently: Stir the jam constantly to prevent it from sticking to the bottom of the pot and burning.
- Test the jam for doneness: To test if the jam is done, place a small amount of it on a cold plate. If it wrinkles when you push it with your finger, it's ready.
- Process the jam properly: To ensure the jam is safe for storage, process it in a boiling water bath for the recommended amount of time.
Conclusion:
Making peach jam at home is a rewarding and delicious experience. By following these tips and the detailed recipe provided in the article, you can create a batch of homemade peach jam that is sure to impress your family and friends. Whether you enjoy it on toast, pancakes, or as a filling for pies and pastries, this sweet and flavorful jam is a versatile addition to any breakfast or snack. So, gather your ingredients, put on an apron, and get ready to create a taste of summer that you can enjoy all year long!
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