Description
This homemade peach jam is a fresh, fruity preserve made with ripe peaches, sugar, and a hint of lemon and vanilla. Perfect for spreading on toast, pancakes, or stirring into yogurt, it captures the sweet flavor of summer in every jar.
Ingredients
- 3 pounds (1.36 kg) fresh ripe peaches, peeled, pitted, and finely chopped
- 4 cups (800 g) granulated sugar
- 2 tablespoons lemon juice (from 1 large lemon)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Wash the peaches, remove the skins and pits, and chop them finely.
- In a large heavy-bottomed pot, combine the peaches, lemon juice, and cinnamon. Stir well.
- Place the pot over medium-high heat and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Add the sugar and stir until fully dissolved. Increase the heat and bring the mixture to a rolling boil, stirring constantly.
- Boil for 10–12 minutes or until the jam reaches a thick consistency. Test the set by placing a small spoonful on a cold plate; it should wrinkle slightly when pushed.
- Remove from heat and stir in the vanilla extract.
- Pour the hot jam into sterilized jars, leaving about 1/4 inch (6 mm) of headspace. Seal immediately and allow jars to cool completely. Store in the refrigerator after opening.
Notes
- Freestone peaches are easiest to peel and pit.
- For long-term storage, process jars in a water bath.
- Reduce sugar to 3 cups for a lower-sugar version, though texture may be softer.
- Add spices like nutmeg or extra vanilla for flavor variations.
- Once opened, refrigerate and consume within 3–4 weeks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Preserve
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (20 g)
- Calories: 50
- Sugar: 12 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.2 g
- Protein: 0 g
- Cholesterol: 0 mg
