Fresh peach jam is a delightful way to capture summer’s sweetness. This easy, homemade recipe is bursting with juicy peach flavor and a hint of citrus. Perfect for spreading on toast or gifting, it’s a family-friendly treat everyone will love.
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Making Fresh Peach Jam with Honey
Creating fresh peach jam is a rewarding experience, especially when you use the natural sweetness of honey. It enhances the flavor while giving the jam a rich, golden hue that’s simply irresistible.
Why Use Honey in Peach Jam
Honey adds a unique flavor that sugar can’t quite replicate. It’s not just about sweetness; honey brings complexity and a floral note to the jam. Plus, it’s a healthier alternative that makes this fresh peach jam feel indulgent yet wholesome.
Choosing the Best Peaches for Jam
When making fresh peach jam, opt for ripe, fragrant peaches. Look for those that yield slightly to pressure and have a vibrant color. Any variety works well, even those that are bruised or blemished, as they still provide great flavor.
How to Easily Peel Peaches for Jam
Peeling peaches can be a breeze! Blanch them in boiling water for about 45 seconds, then plunge them into ice water. The skins will slip right off, making your prep quick and effortless.
Essential Ingredients for Fresh Peach Jam
- 4 cups fresh ripe peaches (approximately 3 lbs)
- ¼ cup fresh lemon juice (approximately 2 lemons)
- 5 cups raw honey
- 1 pouch liquid fruit pectin (e.g., Sure-Jell Certo)
- Optional: ½ tsp unsalted butter
Step-by-Step Guide to Making Peach Jam
Preparing Jars and Canner
Start by sterilizing your mason jars, lids, and bands. Wash them in hot, soapy water, rinse thoroughly, and keep them warm in a simmering water bath. This ensures your fresh peach jam stays safe to eat.
Cooking the Peach Mixture
In a saucepan, combine 4 cups of chopped, blanched peaches. Cook over medium-high heat for about 5 minutes until they release their juices. Stir in fresh lemon juice and honey, then add the optional butter to reduce foaming.
Canning and Sealing Your Jam
Bring your peach mixture to a rolling boil while stirring constantly. Quickly add the liquid pectin and boil for exactly 1 minute. After removing it from heat, ladle the hot jam into your prepared jars, leaving a little headspace. Seal the jars and process them in the canner for 10 minutes to create a tight seal.
Tips for Perfect Peach Jam
Reducing Foam During Cooking
If you notice foam while cooking, the optional butter can help minimize it. Skimming off foam with a metal spoon ensures a clear, beautiful jam that looks as good as it tastes.
Storage and Shelf Life of Peach Jam
Unopened jars of fresh peach jam can be stored in a cool, dry, dark place for up to a year. Once opened, remember to refrigerate and enjoy within three weeks for the best flavor.
Jam Variations and Substitutions
If you’re not canning, chia seeds can be used instead of pectin for a fridge-friendly option. Feel free to experiment with spices like cinnamon or nutmeg for added warmth and depth in your jam.
Tools You’ll Need for Peach Jam
- Glass mason jars (16-oz or 4-oz)
- Large saucepan
- Canner with a rack
- Jar lifter
- Canning funnel
- Paring knife
FAQs
What ingredients do I need for fresh peach jam?
To make fresh peach jam, you need 4 cups of fresh peaches, ¼ cup of lemon juice, 5 cups of honey, and a pouch of liquid fruit pectin. Optional butter helps reduce foaming.
How do I make fresh peach jam step by step?
To make fresh peach jam, start by sterilizing jars, blanching peaches, cooking them with honey and lemon, adding pectin, and canning the mixture.
Can I make fresh peach jam ahead of time?
Yes, you can prepare fresh peach jam ahead of time and store it in sealed jars for later use.
How should I store leftover fresh peach jam?
Unopened jars should be stored in a cool, dry place for up to a year. Opened jars must be refrigerated and consumed within three weeks.
Related Recipes to try
- Southern Style Fresh Peach Sweet Tea
- Strawberry Banana Smoothie With Yogurt
- Strawberry Banana Peanut Butter Smoothie
- Creamy Strawberry Banana Smoothie Bowl
- Creamy Strawberry Banana Smoothie
- Strawberry Smoothie Surprise
Conclusion
Making fresh peach jam is a delightful way to savor summer’s best flavors. It’s easy, fun, and perfect for sharing. Pair it with a cup of tea, like this refreshing Southern-style peach sweet tea, or enjoy it with yogurt for a tasty breakfast. You’ll find joy in each bite!
Fresh Peach Jam: A Deliciously Simple Treat
Equipment
- skillet
- knife
Ingredients
- 4 cups fresh ripe peaches approximately 3 lbs
- ¼ cup fresh lemon juice approximately 2 lemons
- 5 cups raw honey
- 1 pouch liquid fruit pectin e.g., Sure-Jell Certo
- Optional: ½ tsp unsalted butter
Instructions
- Fill a canner halfway with water and bring to a simmer. Wash mason jars, lids, and bands in hot soapy water, rinse, and place in the simmering water to sterilize.
- Blanch peaches in boiling water for 45 seconds, then transfer to ice water for 1 minute. Score the bottom of each peach, remove the skin, pit, and finely chop.
- Place 4 cups of chopped peaches in a saucepan and cook over medium-high heat for 5 minutes.
- Add lemon juice and honey to the saucepan and stir to combine. If desired, add ½ tsp unsalted butter to reduce foaming.
- Bring the mixture to a full rolling boil on high heat, stirring constantly.
- Quickly stir in the liquid pectin. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam with a metal spoon.
- Ladle the mixture into prepared, sterilized jars, leaving ⅛-inch headspace. Wipe the jar rims and threads.
- Cover with 2-piece lids and screw bands on tightly. Place jars on a rack in the canner.
- Lower the rack into the canner so water covers jars by 1 to 2 inches. Cover and bring to a gentle boil for 10 minutes.
- Remove jars using a jar lifter and place upright on a towel to cool completely.
- Check seals by pressing the center of the lid; if it springs back, the jar is not sealed.
Notes
– If not canning, chia seeds can be used instead of pectin for storage in the fridge.
– Any peach variety works; bruised or blemished fruit is acceptable.
– Use a wide-mouth funnel to prevent spills when filling jars.
– Glass mason jars (16-oz or 4-oz) are recommended for storage and gifting.
