It’s just not summer without peach jam. Ours is slightly chunky but still spreadable, and very sweet with bright peach flavor. For the best possible jam, use fresh, ripe peaches in peak season—nothing can compare to a peach in its prime. We recommend using a candy thermometer, as it makes the process much easier, but we’ve also provided steps for those who prefer to go without. Spread it on toast, scoop it on top of vanilla ice cream, or use it to give your pork tenderloin or chops a juicy, summery twist.

Ali Ramee

Gallery

Credit: Antonis Achilles; Food Styling: Ana Kelly; Prop Styling: Prissy Lee

Recipe Summary

active:
40 mins
total:
1 hr 30 mins
Yield:
Makes 5 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place peaches in a food processor, and pulse until roughly chopped, 3 to 4 times.

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  • Stir together peaches, sugar, and lemon juice in a Dutch oven, and bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until thickened and a candy thermometer registers 220°F, 20 to 30 minutes. 

  • Spoon jam into canning jars, and let cool completely, about 1 hour. Attach lids, and refrigerate up to 2 weeks. (To preserve jam longer, spoon mixture into hot, sterilized canning jars, filling to 1/4 inch from top. Remove air bubbles, and wipe jar rims. Center lids on jars, apply bands, and adjust to fingertip-tight. Place jars in boiling-water canner, and process according to canner manufacturer instructions for 10 minutes. Store as directed.)

  • PREPARATION WITHOUT A THERMOMETEROmit Steps 1 and 2 above, and proceed with the following steps.

  • Place a small freezer-safe plate in freezer to use for testing. Place peaches in a food processor, and pulse until roughly chopped, 3 to 4 times.

  • Stir together peaches, sugar, and lemon juice in a Dutch oven, and bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until thickened and set, about 15 minutes. (To test if jam is set, place 1 teaspoon jam on the chilled plate, and return to freezer for 1 minute. Push jam with fingertip, and if properly set, the jam will wrinkle on the surface. Also, jam should not slide off when plate is turned sideways. If jam is not set, continue to cook, checking every 5 minutes.) Proceed with Step 3 as directed.

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