Peach Jam Recipe

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5 from 1 vote

An old-fashioned recipe that's easy to follow.

Prep Time15

Cook Time12

Total Time27

Course: Condiment

Cuisine: Australian

Servings: servings

Calories: 35kcal

Author: Libby Hakim

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

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