Peaches went on sale at Kroger for $.99/lb this week, so I set about making my very first homemade jam. So exciting! There’s just something especially gratifying about spreading fruity goodness – that you made with your own two hands – over a piece of toast. The jam turned out delicious!! I think it has about half the calories as Smucker’s peach preserves, but I didn’t measure exactly how much jam my recipe produced when I was done (and my husband and I already ate quite a bit), so I can’t be sure. I plan to make strawberry jam this week so I will be more on the ball the next time around. The cost of the homemade jam was also about half that of Smucker’s peach preserves ($2.54 per 18oz jar vs about $2.50 for closer to 36oz). But the real reason I made the jam was because it was fun and exciting!! I learned how to easily get the skin off of peaches and watched as the concoction turned into a jelly-like form (without pectin). I love learning new things. So without further ado, here is the recipe:
Simple & Delicious Peach Jam
7 medium peaches (about 7 cups)
1/4 cup lemon juice
2 cups sugar
- Peel and slice the peaches. Peeling trick: Put peaches in boiling water for 15-20 seconds, then dunk in cool ice water. The peach skins will rub right off! I found that it was easier to cut the peach in half and remove the pit before pulling off the skin. Trying to do this the other way around can lead to a slippery mess.
- Put the peaches in a food processor and chop to desired chunkiness. Some people like their jam completely smooth. Me, I like a few chunks of fruity deliciousness in there. :)
- Put the peach mixture in a pan. Dump in the sugar and lemon juice. Don’t stir yet! Let sit for 1-2 hours at room temperature. This is supposed to release the natural peach juices.
- Bring peach mixture to a boil and continue stirring for about 30 minutes. You should have someone else in the kitchen with you to keep you company. :) Actually, my sweet hubby did this part for me and I kept him company. :) He’s such a keeper! You’ll know it’s done when the jam reaches a temperature of about 220 degrees Fahrenheit. The idea is to boil out all the watery content to get a more jelly-like consistency. If you don’t have a thermometer, another test would be to freeze a spoon, put some jelly on it, put it back in the freezer for about a minute, then tip the spoon vertically to see if the jelly runs off like a liquid, or sticks together like a jelly.
- Let cool and then put in a jar! I didn’t mess with sealing the jar because I know Kyle and I are going to eat this fairly quickly. :)
Hope you enjoy!!