Peach jam Recipe
Embark upon a delightful journey into the realm of homemade peach jam with this user-friendly guide. Learn the techniques required to transform ripe peaches into a delectable jam that is ideal for breakfast, snacks, or even as a glaze for meats. With uncomplicated ingredients and lucid instructions, the art of peach jam-making can be mastered by anyone. Let us delve into the process, step by step, from preparation to storage.
Ingredients You’ll Need
Here’s a list of what you’ll need:
Ripe peaches: Choose peaches that are soft and ready to eat.
Granulated sugar: Adds sweetness and helps the jam set.
Lemon juice: Provides tanginess and aids in thickening.
Lemon zest (optional): Adds an extra burst of citrus flavor.
Butter (optional): Helps control foam during cooking.
Vanilla extract (optional): Imparts a delightful hint of vanilla.
How to Make Peach Jam:
Preparing the Peaches: Peel, pit, and chop the peaches into small pieces.
Mixing with Sugar: Combine the chopped peaches and sugar in a bowl. Stir gently to blend.
Cooking Time: Transfer the combination to a pot and cook dinner over medium heat. Stir every so often as it thickens.
Adding Lemon Flair: Squeeze in lemon juice and add zest if desired.
Thickening with Pectin: Sprinkle pectin into the mix whilst stirring.
Butter and Vanilla (if you want): Optionally add butter for smoother texture and vanilla for more flavor.
Preserving Your Jam:
- Clean Jars: Ensure your jars are clean and sanitized.
- Filling the Jars: Carefully spoon your jam into the jars, leaving a bit of space at the top.
- Sealing the Jars: Place lids on the jars and screw them tightly.
- Boiling Water Bath: Immerse the jars in boiling water for about 10-15 minutes to seal properly.
- Cooling Down: Remove the jars from the water and let them cool. Listen for the lids to pop, indicating a good seal.
Storing Your Peach Jam:
Now that your jam is ready, it’s time to store it:
- Cool and Dry: Let the jars cool completely before moving them. Store them in a cool, dry place away from direct sunlight.
- Labeling: If you want, add labels to the jars with the date you made the jam. This way, you can keep track of freshness.
- Shelf Life: Properly stored peach jam can last for up to a year. However, it’s best to consume it within six months to enjoy the freshest taste.
Ways to Enjoy Your Peach Jam
One is prepared to relish the delectable peach jam in the following ways:
- On Toast: Apply it on the morning toast to commence the day with a delightful flavor.
- With Yogurt: Blend it with yogurt to add a fruity twist to the dish.
- Cheese Pairing: Combine it with cheese and crackers to create an appetizing snack.
- As a Glaze: Utilize it as a glaze for meats such as chicken or pork to impart a touch of sweetness
Peach jam Recipe
Indulge in the sweet and luscious flavors of summer with this delightful Homemade Peach Jam. Bursting with the goodness of ripe peaches, this jam is a perfect balance of natural sweetness and a hint of tanginess from lemon. Whether spread on warm toast, dolloped over creamy yogurt, or shared as a thoughtful homemade gift, this peach jam is sure to capture the essence of the season in every bite.
Ingredients
- 4 cups ripe peaches, peeled, pitted, and chopped
- 3 cups granulated sugar
- 1/4 cup lemon juice
- 1 teaspoon lemon zest (optional)
- 1/2 teaspoon butter (optional, helps reduce foam)
- 1 teaspoon vanilla extract (optional)
Instructions
Preparation:
- Wash the peaches thoroughly under running water.
- Blanch the peaches to make peeling easier: Score a small "X" on the bottom of each peach, then drop them into a pot of boiling water for about 30 seconds. Remove them with a slotted spoon and immediately transfer to a bowl of ice water. Once cooled, peel off the skin. The skin should easily slide off.
- Cut the peaches in half, remove the pit, and chop the flesh into small pieces.
Cooking:
- In a large, heavy-bottomed pot, combine the chopped peaches, granulated sugar, and lemon juice. Stir to combine and let the mixture sit for about 10-15 minutes. This helps the peaches release their juices and starts the maceration process.
Cook the Jam:
- Place the pot on the stove over medium heat. Bring the peach mixture to a gentle boil, stirring frequently to prevent sticking and burning.
- If foam forms on the surface, you can add a small amount of butter to help reduce it.
- As the mixture boils, it will start to thicken. Continue cooking, stirring often, until the jam reaches your desired consistency. This can take anywhere from 20 to 40 minutes, depending on the juiciness of the peaches and the desired thickness of the jam.
Testing for Doneness:
- To test the jam's readiness, place a small amount on a chilled plate and let it sit for a minute. Run your finger through the jam – if it wrinkles and holds its shape, it's done. If not, continue cooking and test again after a few more minutes.
Flavor Enhancement (Optional):
- If desired, stir in the lemon zest and vanilla extract for added flavor.
Canning:
- While the jam is still hot, carefully ladle it into clean, sterilized glass jars, leaving about 1/4-inch headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place sterilized lids and screw on the bands until they're fingertip-tight.
Processing and Sealing:
- Process the filled jars in a boiling water bath for about 10-15 minutes to ensure proper sealing and to extend the jam's shelf life.
- Remove the jars from the water bath and let them cool on a clean towel or rack. You'll likely hear the "ping" sound as the lids seal, which indicates successful sealing.
Cooling and Storing:
- Once the jars are completely cool, check the seals by pressing the center of the lids. If they don't pop back, the jars are properly sealed. If any jars didn't seal, store them in the refrigerator and consume within a few weeks.
- Label the sealed jars with the date and contents.
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Nutrition Information:
Serving Size: 4Amount Per Serving: Calories: 50Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 30gNet Carbohydrates: 0gFiber: 0gSugar: 30gSugar Alcohols: 0gProtein: 0g
