Fresh peach jam recipe

Homemade peach jam has become my new summer obsession. Our simple four-ingredient recipe combines the ideal ratio of fresh peaches and ginger and sugar and lemon juice. The result is the strong pinkish color of the jam, not too sweet and never sour. No pectin required!

It’s a jam and you’ll find yourself reaching out to get it again and again. My favorite way to enjoy it at the moment is to spread over ricotta cheese on a baked English muffin or warm homemade cookies (this is sacred!). It also incredibly stirred into a bowl of yogurt for a sweet morning. No matter how you serve, This jam captures the nature of summer peaches in a jar. This is one of my favorite things to do with them, although this peach cobbler is very close.

If you are not used to making jams, our peach jam recipe is a great place to start. Thanks to the natural pectin in peaches, you won’t need any special ingredients to get the perfect jam consistency. Peach did all the work! Let’s get into it, okay?

Key Ingredients

• peach: Using fresh peaches, the pink smell is strong. It’s OK if they’re a little firm or have some bruises; just make sure they really smell like peaches. If you have something left, try our pink salad!
• ginger: Instead of making the jam spicy, we use only a small amount of ground ginger, we want to enhance the fruit’s natural sweetness and “peach” flavor. This is the secret to making your peach taste even more pink. I also use ginger when making peach muffins!
• sugar: I use sugar cane or granulated sugar in this recipe. You can use coconut sugar, but be aware that it will make the jam slightly darker in color. Brown sugar is also effective and will increase the flavor, but will also change the color of the final jam.
• Lemon juice: Fresh lemon juice is crucial. It balances the sweetness of sugar and lights up all flavors. I usually use about a lemon-and-a-half juice.

How to make the easiest peach jam

I am dedicated to making this jam every peach season. Here are my best tips for making it:

Tip 1: The easiest way to peel. Vegetable peeling is not ideal for peaches, especially when they have softer sides. The best way is to apply them. Simply rate a “X” at the bottom of each peach, place them in boiling water for about 45 seconds, and immediately transfer it to a bowl of ice water. Once calm, quickly pull the peel away with your finger or a pairing knife (start at X and pull out). I use the same method when making peach cobblers.

Tip 2: Cook and be consistent with your preferred choice. The jam only takes about 20 minutes to eat. As it fades away, use a potato masher to crush the peaches to a jam-like consistency. I prefer jam with a little texture, but you can mash it as much as you like to make it smoother.

Tip 3: Store jam in the refrigerator. This is a small batch of fridge jam and our recipes may not be suitable for long-term canning. For the best and safest results, store it in an airtight container (such as a jar) and store it in the refrigerator. It should last up to three weeks, but I highly doubt it will last for so long!