This peach jam is a must try during peach season when fresh peaches are at their best. This small batch jam is a cinch to make and it’s one of my favourite things to do on a weekend morning. Enjoy!
Ingredients make 4 (125 ml) mason jars
5-6 firm peaches -depending on the size
1/2 cup sugar
2 tbsp freshly squeezed lemon juice
Directions
- Bring a pot of water to a boil and add the peaches.
- Reduce the heat to a low boil and cook the peaches for 5 minutes.
- As the peaches cook, fill a large bowl with ice water.
- Add the cooked peaches to the ice water for 10-15 minutes.
- Remove the peaches from the water and pat dry with paper towels.
- Peel off the peach skin and slice.
- Dice the peach slices and measure 3 cups.
- Purée the peaches.
- Put all the ingredients in a small pot and heat on medium.
- Mix often and reduce the heat a little if needed. There should only be a soft boil.
- Make sure to run the utensil along the bottom of the pot to ensure nothing is sticking. A silicone or wooden spoon works well.
- Skim any foam that forms at the top as well.
- Continue to cook until the mixture thicken.
- The mixture will begin to turn golden. Continue to cook a little bit longer.
- Bring a pot of water to a boil.
- Put the jam in four small mason jars, leaving a 1/4 inch of space at the top. Screw the lids on tightly.
- Careful place the jars in the boiling water using a jar lifter for 15 minutes.
- Reduce the heat a little if needed.
- Turn the element off and keep the pot on the stove for 5 minutes.
- Carefully lift out the jars using a jar lifter and let them sit on the counter overnight.
- Store the jam in the fridge.
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