Here’s a simple and delicious homemade peach jam recipe for you:
### Ingredients:
– 4 cups peaches, peeled and chopped (about 6-8 ripe peaches)
– 2 cups granulated sugar
– 2 tablespoons lemon juice
– 1 teaspoon vanilla extract (optional)
### Instructions:
1. **Prepare the Peaches:**
– Blanch the peaches by placing them in boiling water for about 30-60 seconds, then immediately transfer them to a bowl of ice water. This will make peeling easier.
– Peel, pit, and chop the peaches into small pieces.
2. **Cook the Jam:**
– In a large pot, combine the chopped peaches, sugar, and lemon juice.
– Stir well and let the mixture sit for about 15-20 minutes to allow the peaches to release their juices.
– Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
– Once boiling, reduce the heat to medium-low and let it simmer. Stir occasionally to prevent sticking or burning.
3. **Check for Set:**
– The jam should thicken as it cooks. This can take anywhere from 30-60 minutes.
– To check if the jam is set, place a small plate in the freezer for a few minutes. Drop a spoonful of the hot jam onto the plate and let it sit for a minute. Push the edge of the jam with your finger; if it wrinkles and holds its shape, it’s ready. If not, continue to cook and test again after a few minutes.
4. **Add Vanilla (Optional):**
– If you like, stir in the vanilla extract once the jam has reached the desired consistency.
5. **Jar the Jam:**
– While the jam is still hot, ladle it into sterilized jars, leaving about 1/4 inch of headspace.
– Wipe the rims of the jars clean and seal with lids and bands.
6. **Process the Jars:**
– Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly.
– Remove the jars and let them cool completely. You should hear a “pop” as they seal.
7. **Store and Enjoy:**
– Store the sealed jars in a cool, dark place. Once opened, keep the jam in the refrigerator.
Enjoy your homemade peach jam on toast, scones, or as a filling for pastries!
