peach jam

This makes a delicious peach jam from fresh peaches. Perfect for the summer!

Fresh Peach Jam

peaches

lemon juice (about 2 lemons)

sugar

pouch Sure-Jell Certo Fruit Pectin (liquid fruit pectin)

Fill a Canner half-full of water and bring to a simmer over medium-high heat.

Wash Mason Canning Jars, Lids and Bands in hot, soapy water and then rinse with warm water. Add jars, screw bands and lids to simmering water. Let stand in hot water until ready to use. Drain well.

Remove the skin from the peaches by blanching for 45 seconds in boiling water, then removing and placing in ice cold water for 1 minute. Using a sharp paring knife, make a crisscross slit at the bottom of the peach to create a place to insert the knife blade. Gently grab the skin between your finger and the knife blade and remove the skin (see photos above). Once skin is removed, remove the pits. Finely chop the peeled, pitted peaches.

Measure 4 cups finely chopped peaches and cook over medium-high heat in 6- or 8-quart saucepan. Add lemon juice to the peaches and stir to combine. Add sugar to saucepan and stir to combine. You may add 1/2 tsp. unsalted butter to reduce the foaming if you wish.

Bring mixture to full rolling boil on high heat, stirring constantly. Stir in pectin pouch quickly. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Be careful not to let mixture boil over. Remove from heat and skim off any foam with a metal spoon.

Ladle mixture into the prepared, cleaned jars. I really recommend using a Wide-Mouth Funnel to easily ladle mixture into jars. Fill each jar to within 1/8-inch from the top. Wipe the jar rims and threads and cover with 2-piece lids. Screw bands on tightly and place jars on elevated Canning Rack in canner. Lower rack into canner so that water covers jars by 1 to 2 inches. If more water is needed, add boiling water. Cover and bring to gently boil for 10 minutes. Remove jars using a Jar Lifter and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of the lid with your finger. If lid springs/pops back, it is not sealed and that jar will need to be refrigerated.

Let stand at room temperature for 24 hours. Store unopened jam in a cool, dry, dark place for up to 1 year. Refrigerate opened jams for up to 3 weeks.

This delicious peach cardamom jam takes only four ingredients to make with no pectin required!

Peach Cardamom Jam

(765 grams) yellow peaches

lemon

(400 grams) granulated sugar

(4 grams) ground cardamom

Peel the peaches, then remove all the pits. Roughly slice the peaches into 1/2-in cubes and set aside.

In a medium saucepan, combine the sliced peaches, lemon juice, sugar, and ground cardamom, and place on the stove over medium-high heat.

As it starts to heat up, mash the peaches with a potato masher or fork. Alternatively, you can buzz the peaches with an immersion blender to break them down faster.

Once the jam comes to a boil, let it continue to boil for 1 minute, then reduce the heat down to medium-low.

Let the jam continue to cook for around 10-15 minutes so that it thickens up. The jam will be done when it starts to stick to the bottom of the pan. You can also test to see if it's done by placing a spoon in the freezer, dipping it in the jam, and running another spoon through the jam. If it leaves behind a distinct trail, it's ready!

Remove the jam from the heat and transfer to mason jars or other containers. Let cool completely before serving.

I doubled the cardamom (I love it) and added a pinch of nutmeg and cloves…. Best ever peach jam recipe!!

A decadent blend of peaches and raspberries with just a hint of almond ... oh my! This is the jam you will want in the middle of winter. So easy to make and preserve so that you can enjoy it many, many months from now. Or ... Holiday Gifts!

Blushing Peach Jam

peaches (peeled, pitted, and crushed)

red raspberries (crushed)

lemon juice

white sugar

6-oz. liquid fruit pectin

almond extract

Sterilze jars and lids in boiling water or dishwasher on hottest &quot;sterlize&quot; setting.

In the meantime, to the peaches add 2 tablespoons lemon juice. Let stand while preparing raspberries.

Add the remaining 2 tablespoons lemon juice to the raspberries.

Combine peaches and raspberries with sugar in a heavy saucepan. Mix well and bring to a boil. Boil hard for 1 minute.

Remove from heat and add pectin. Stir and skim; add a few drops of almond extract.

Pour into hot jars leaving 1/4-inch headspace.

Process in boiling bath for 10 minutes. Yield: 4 half-pint jars jam.

Peach, ginger and pepper in a jam? Who would have thought? You simply must give this jam recipe with a twist a go!

Thermomix recipe: Peach Pepper and Ginger Jam

500 Grams yellow peaches,

coloured peppercorns

ginger

Grams honey

Place all ingredients into Thermomix bowl and chop **3 sec/speed 6**.

Cook **60 min/100°C/speed 1 MC off and with the simmering basket on top of the bowl** to prevent spattering.

Check consistency by placing a drop of jam on a cold china plate. If it wrinkles when pushed it is ready.

This was the first recipe I tackled with those peaches. It was shared by my friend Charley Cooke on her Facebook page, Cooke&#39;s Frontier. This turned out to be as beautiful to look at as it is tasty.

Peachy-Pepper Jam

red bell pepper

jalepenos

Apple Cider Vinegar

box pectin

In a medium-size saucepan, add peaches, peppers, vinegar, and pectin. Stir until well mixed.

Bring to a rolling boil and add sugar. Bring back to a rolling boil and boil hard for 1 minute, stirring all the while. If there&#39;s a bit of foam, spoon it off once the jam is finished boiling.

Ladle into jars, and process for 10 minutes in a water bath. If you&#39;re at a higher elevation, you&#39;ll need 15 minutes.

The chopped peppers may settle near the bottom of the jars, so if you want everything to distribute evenly, you&#39;ll need to let it cool off a bit and then give each jar a few very gentle turns to help the peppers redistribute.

Here's what you've been waiting for ~ Three Ingredient Peach Pie.  It's hard to believe something with just three ingredients could be so delicious! 

Three Ingredient Peach Pie

refrigerated pie crust

peaches (with peeling attached)

Preheat oven to 450 degrees.

Roll out refrigerated pie crust to make it large enough to fit in the bottom of a pie plate and leave a 2 inch overlap on top.  

Place pie crust in bottom of pie plate.

For a thicker filling, mix peach jam with 1 Tablespoon of cornstarch and spread jam on pie crust.

Thinly slice 6 fresh peaches in half moon shape.

Arrange slices in a circular pattern on top of jam. Start on the outside and press into jam as you go. Finish with another circular pattern in the middle.

Fold 2 inch overlap over peaches, leaving a large area open in the middle.

Brush pie crust with melted butter.  Dust with sugar if desired.

Bake at 450 degrees for 20 to 25 minutes until golden brown.

Cool pie completely before serving so it has time to set.

The sauce here relies on store-bought jam as a shortcut to intense fruit flavor and it is amazing on chicken. This recipe, adapted from the cookbook “Watermelon and Red Birds” by Nicole Taylor, is special enough for your Juneteenth celebration, but it’s so delicious, it can be cooked on a weekly rotation. Almost any fruit jam works, too, if peach isn’t your thing. As for the chicken itself, so much of the fat and flavor comes from the chicken skin that removing that outer layer is tantamount to robbing the meat of most of its taste, so do what it takes to find skin-on pieces. The crispy, charred chicken edges, drenched with the sauce, only happen with skin attached. 

Peach and Molasses Chicken

unsulfured molasses

apple cider vinegar

tomato paste

soy sauce

coriander seeds, crushed

mustard

kosher salt (such as Diamond Crystal)

bone-in, skin-on chicken thighs

salt

black pepper

peanut oil

Make the sauce: In a small saucepan, combine the peach jam, molasses, vinegar and 1/2 cup water and bring to a boil over medium-high heat, stirring occasionally to combine. Once boiling, reduce the heat to maintain a vigorous simmer and whisk in the tomato paste, soy sauce, coriander, ground mustard and salt. Simmer for 6 to 8 minutes, stirring occasionally, until thickened; the sauce should be reduced to about 1 cup. The sauce can be stored in an airtight container in the refrigerator for 3 to 4 days. (Before using, bring to room temperature and thin with a few teaspoons of hot water if the sauce has become too thick to brush.)

Prepare the chicken: Leaving one section free of coals on a charcoal grill or leaving one burner off on a gas grill, heat a grill to medium (350 degrees). Pat the chicken thighs very dry with paper towels. Season both sides with the salt and pepper. Coat with the peanut oil.

Place the chicken thighs on the hot grill, skin-side down, close the grill lid and cook, moving the chicken away from any flare-ups, for 5 to 8 minutes, or until the skin lifts easily from the grill grates. Transfer a few tablespoons of the sauce to a small bowl and set aside. Flip the chicken thighs and use a heat-resistant brush to coat with some of the remaining sauce. Cover the grill again and cook for another 5 to 8 minutes, then flip and baste with the sauce again. Grill with the lid open for another 10 minutes, or until the thighs reach an internal temperature of 165 degrees on an instant-read thermometer. (If the skin starts to burn, flip the chicken and move to the cool part of the grill.) Flip the chicken skin-side up one last time and rest on an upper rack or the cool side of the grill for 10 minutes, using a clean brush and the reserved sauce to baste once more.

Transfer the chicken to a platter and sprinkle the tops with the crushed coriander, then serve.

Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon is fantastic for every occasion.

Homemade Peach Jam

powdered pectin ((approximately 1.75 ounces))

cinnamon

Sort and wash fully ripe peaches. Remove stems, skins, bruises and pits. Crush peaches.

Measure crushed peaches into a large pot. Add lemon juice and pectin; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.

Remove from heat; skim foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!)

Pour immediately into sterile canning jars. Fill the jars to 1/4 inch from the top. Seal them and process 5 minutes in a boiling water bath.

This peach jam is absolutely delicious and tastes just like fresh peaches. It has chunky peaches and a consistency thinner than most store-bought peach jams. It is fantastic served as jam or on pound cake, ice cream or a sauce for pork or chicken.

peaches (about 12 peaches)

table salt (or fine sea salt)

unsalted butter (to prevent foaming)

liquid pectin

sugar (depending on the sweetness of the peaches)

Directions:

Prepare jars and lids according to manufacturer’s directions.

__________________________

To peel &amp; prepare the peaches:

Fill a large mixing bowl with ice water and set aside.

Bring water to boil in a large pot then turn the heat to simmer.

Score the bottom or pointed end of each peach with an x-shape just deep enough to cut through the skin.

Submerge the peaches in the simmering water for 1 minute or until the skin slightly pulls away from the scored end.

Remove the peaches from the hot water and immediately plunge them in the iced water to cool. This cooling method will prevent the peaches from becoming mushy.

Pull the peach skins off from the cut ends of the peaches. If the skins don’t easily remove, place the peaches back in the water and simmer a little longer.

Cut peeled peaches in half, remove the pits and dice the peaches.

____________________________

For the jam:

Combine peaches, salt, lemon juice, butter &amp; pectin in a medium saucepan.

Mash peaches with a potato masher (2-3 mashes) but leave almost all peaches diced.

Bring the peach mixture to a rolling boil (ie: continuous full boil) while stirring.

Add sugar, stir and bring the peach mixture back to a rolling boil - stir continuously.

Continue boiling the mixture for 1 minute while stirring.

Remove from the heat and skim off any foam from the top of the jam.

To “can” the jam:

*Note: The jam can be placed in sterilized jars at this point, cooled and refrigerated if eaten within 3 weeks. If not eating within 3 weeks, follow the water-bath, canning directions below.

First, fill a large soup pot or canning pot with enough water to cover jars by 2-inches. Cover and bring to a boil over high heat.

Ladle the peach jam into sterilized jars - leave ¼” space from the top of the jar.

Wipe off jar rims with a clean cloth or paper towel.

Cover jars with 2-part canning lids and screw the lids on tightly.

Once the water comes to a boil, carefully place jars in the canner, place the lid back on pot and bring the water to a simmer.

Simmer the jam-filled jars for 5 minutes or more depending on the altitude (check the altitude chart on the canning jar box.) In Missouri, the boil time is 5 minutes.

Remove jars and allow to cool for 24 hours on a towel-lined countertop.

At this point, leave them alone – do NOT retighten the metal bands on the lids.

If using metal lids, you will hear a “ping” and the seal will be slightly indented when the lids are successfully sealed.

After 24 hours, check the seals on each jar of jam and, if needed, tighten the bands. The seal should be slightly indented. To test for a good seal, slightly press on the seal, if it springs back, that jar of jam does not have a proper seal and refrigeration is needed.

Enjoy!

Make this Easy Peach Jam Recipe with only 3 simple ingredients! This small batch jam requires no pectin or canning.

Easy Peach Jam Recipe

peaches (about 8)

Put your peaches into a pot of boiling water, for 1 minute. No longer.

Then remove from the boiling water, and immediately put them into a cold water bath, for 1 minute. No longer. Do not soak them.

First, blanch the peaches to remove the skins:

Once the skins have been removed, take out the pits, and slice the peaches.

Place the peach slices, lemon zest and lemon juice into a large pot or skillet.

Over medium-low heat cook for about 15 minutes, until the peaches are soft, and the juices are released.

As the peaches soften, stir frequently, and use your spoon or a potato masher to break them down.

At this point, add the sugar, and stir until dissolved.

On medium-high heat, bring the mixture to a boil, cook for 5 minutes, stirring continuously.

After the 5 minutes, reduce the heat to low-medium (don&#8217;t boil the jam, just slow cooking), for another 40 &#8211; 60 minutes. You will know that the jam is ready when the mixture is thick enough to leave a trail behind the spoon. NOTE: the jam will also thicken as it cools, so be careful not to overcook it.

Making the jam:

Jo-Anna, I love this recipe and made it multiple times this summer! Do you think I could use the same recipe for apples? I have so many, I need a simple recipe to make some apple jam.

Enjoy the sweet flavor of peaches all year long with this easy recipe for peach preserves. So good on biscuits and toast! This pectin recipe uses less sugar and cooks in less time than traditional peach jam recipes.

Homemade Peach Preserves

peeled, chopped organic peaches (about 3 pounds of fruit)

pectin

butter

Prepare the canner and sanitize the jars, lids and screw bands.

Stir the fruit and lemon juice together and pour into a large, heavy bottomed sauce pot.

Stir in the pectin, and add the butter. Turn the burner to high heat and bring the mixture to a full boil, stirring constantly. Add the sugar and stir it constantly to dissolve. Return the mixture to a full boil and boil for 4 minutes, stirring constantly. Remove the pot from the heat, and skim off any foam that has risen to the surface.

Ladle the jam into the prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads with a clean damp cloth. Cover with the two-piece lids and screw the bands on tightly.

Process according to your canner’s directions; I processed mine for about ten minutes. Remove the jars and transfer to a wire rack to cool completely.

When the jars cool to room temperature, check the seals by pressing the middle of the lid. The lids shouldn’t ‘give,’ but if one springs back don’t worry; just move this jar to the refrigerator and plan to use the jam in the next week or so.

Store the jam jars in a cool, dark place. This recipe makes about 7 cups of jam.

Please tell me the difference between cling and free stone peaches, which has more flavor? Thank you!

I have been looking and looking for an easy but really good recipe and this was it.  This was my first time canning and was a little intimidated.  If the finished product comes out like it was in the pot….AMAZING!  I have a ton of fresh Georgia peaches and cannot wait to make more.  These will fantastic gifts.  Thank you for sharing this.

Took 9 medium size peaches to get 3 pounds prepped fruit. Used 5 1/2 cups sugar and the lemon juice as directed. My pectin was on the old side but I used it anyway. The finished taste is of summer and the sweetness will go well with biscuits or as a topping for vanilla ice cream. Made up 12 four-ounce jars and one pint. The small jars will be given as Thanksgiving and Christmas gifts.

I have been looking for an easy and tasty recipe. Just like this one . This the best recipe I have tried. For the past 8 years I have searched . Thank you

Top 12 peach jam recipes from across the web

The most viewed peach jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fresh Peach Jam

Peach Cardamom Jam

Blushing Peach Jam

Thermomix recipe: Peach Pepper and ...

Peachy-Pepper Jam

Three Ingredient Peach Pie

Peach and Molasses Chicken

Homemade Peach Jam

Fresh Peach Jam

Easy Peach Jam Recipe

Easy Peach Jam Recipe

Homemade Peach Preserves

Top 12 peach jam recipes from across the web

The most viewed peach jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Peach Jam

Peach Cardamom Jam

Blushing Peach Jam

Thermomix recipe: Peach Pepper and ...

Peachy-Pepper Jam

Three Ingredient Peach Pie

Peach and Molasses Chicken

Homemade Peach Jam

Fresh Peach Jam

Easy Peach Jam Recipe

Easy Peach Jam Recipe

Homemade Peach Preserves

The most viewed peach jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine