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Easy Peach Jam Recipe
Gloriously golden peach jam – made with just three ingredients, this recipe needs no added pectin. Perfect for preserving a glut of summer peaches for the winter.
Servings: 30 servings (makes a generous 2 cups / 500ml in total)
Ingredients
- 600 g peaches - about 4 ripe peaches, unpeeled weight – see notes
- 400 g granulated white sugar - see note on ratios and yield
- 2 tbsp lemon juice
Instructions
- Blanch the peaches by placing them whole in a large pan of boiling water for about a minute. Remove with a slotted spoon, and immediately transfer to a bowl of iced water. Leave to stand for a few minutes.
- Skin the peaches, then halve each one, remove the stone, and cut the flesh into small pieces.600 g peaches
- Put the peach in a bowl. Cover with the sugar, add the lemon juice, and stir. Then cover the bowl and leave overnight.400 g granulated white sugar, 2 tbsp lemon juice
- When you are ready to cook, place jam jars and lids in the oven at 135°C/Gas mark 1 to sterilize and warm.
- Transfer the ingredients to a deep saucepan or jam pan and set on the stove. Heat gently to dissolve the remaining sugar.
- Once the sugar has all dissolved, bring the jam to a rolling, but not rapid boil. Start testing for setting point. Once the setting point has been reached, take the jam off the heat.
- Allow to stand for a few minutes to allow the bubbles to settle. Pour slowly into the hot jars, seal and allow to cool.
Notes
NB: Weight of the fruit in the recipe is the raw weight before preparing removing the stones etc. You lose about 12–15% of the weight.
Storage
Check the jars are properly sealed. If any fail to seal, keep them in the fridge and use those first.
Sealed jars can be kept on a shelf in a cool dark cupboard.
Someone once asked me whether you could freeze peach jam. Jam is a method of preserving fruit that long predates the invention of the freezer and it lasts just as long as anything in the freezer. Don't bother!
Hints and tips
- Choose a deep pan. Not only will the jam rise up high to fill most of the pan when it is hot, but it can spit and splash. Boiling jam liquid is hotter than boiling water. You don't want to scald yourself.
- Don't forget to heat the jars while you cook the jam, even if they have already been sterilized. If you pour hot liquid into cold glass, the glass can break.
- No one wants a lot of equipment in the kitchen that is not in regular use. If you are going to make preserves regularly, however, I do find a jam funnel makes life much easier.
Ingredient ratios & yield
It is easy to scale jam recipes up or down and you may want to just work to the quantity of fruit you have. That said, if you have a lot of fruit, you may want to make it in smaller batches. These are the ingredient ratios for this peach jam recipe, so you can adjust it to your fruit.- 4 large peaches weigh 550 to 600g, and you lose about 12–15% of that weight in the stone, peel and any bruised fruit.
- The weight of the sugar needs to be about 80 % (4/5) that of the prepared fruit (so a 4:5 sugar: fruit ratio).
- Add 2 tablespoons or 30 ml of lemon juice per 4 large peaches or 500 g of prepared fruit.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 58kcal | Carbohydrates: 15g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 0.3mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 353IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.1mg