There's nothing quite like homemade peach jam! It tastes like sunshine in a jar, especially on toast or mixed into some yoghurt. Personally, I could eat it by the spoonful -- and have been known to do so!
Fresh and preservative-free, here's how to make your own!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: All You Need
Three Ingredient Easy Peach Jam
- 8 medium peaches
- 1 c. sugar
- 1 tbsp. lemon juice (the bottled or fresh, whatever you have in the fridge)
Peel the fruit, cut into chunks, and dump into a pot. Stir in sugar and lemon juice.
Important Note: Do not add water! The sugar will pull out the juices from the peaches and it will cook down to a lovely jam. If you do add water, it will just take that much longer to cook down. If you want to, you can mash the peaches in the pot, but it's not necessary.
FYI, there's no added pectin in this jam, because peaches are naturally high in pectin, just like apples.
Step 2: Boil It All Up!
Boil the peach/lemon juice/sugar mixture, stirring every few minutes.
The mixture is fully cooked when you can dip a cold spoon into the hot mixture and it sticks to the spoon, forming a coating, and drips off in sheets as opposed to single drips.
Step 3: Et Voila!
And...you've made yourself some lovely jam! You can preserve it in cans, being sure to hot water process it, but it's so delicious that it won't last a week in the fridge before it's eaten. Which just means you'll have to make another batch!
This recipe makes about a cup of jam. You can increase the quantities to make more.
For other easy-peasy recipes, check out my blog at www.approachingfood.com!
Participated in the
Canning and Pickling Contest 2016