Easy Homemade Peach Jam No Pectin Recipes

EASY HOMEMADE PEACH JAM (NO PECTIN)

Steps:

• Bring the peaches and lemon juice to boil in a large pot over medium high heat. Use a spatula or the back of a wooden spoon to crush peaches to your desired consistency.
• Turn the heat down to medium. Add the sugar and bring the peach jam back to a boil, stirring frequently until it has reduced and coats the back of a spoon when you lift it and turn.
• With a ladle, spoon the jam into jars.
• This jam tastes great on freshly toasted bread.

PEACH JAM RECIPE (WITHOUT PECTIN)

Steps:

• PREPARE JARS: Run 2-3 small jars (depending on size) through the dishwasher or washed in very hot water. You will make about 1 1/2 cups (480g) of peach jam.
• PEEL AND SLICE PEACHES: For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. If peaches are ripe, skins will slip off the peaches with your fingers. Here's a video on blanching method. Use small knife to peel stubborn spots if needed. Slice peaches and remove pits. Note 1.
• PREPARE PEACH MIXTURE TO COOK: Place peaches, sugar and lemon juice in a medium pot (mixture should only take up about 1/3 of pot so it doesn't boil over). If you are doubling the recipe, use a large pot and cook the jam a little longer. Squish the mixture with a potato masher or your hands. (I use my hands). I like to leave some chunks of peaches.
• COOK PEACH JAM: Heat mixture to medium-high heat and bring to a boil. Lower to medium heat (5-6 on my dial) and boil on a medium rolling boil for 17-22 minutes (depending on how loose or thick you like your marmalade), stirring occasionally to prevent scorching on the bottom. The amount of time will depend on speed of boil and size of pot. A pot with a larger bottom surface will take less time. If you have doubled the recipe, You can remove the foam if you like by scooping it out with a spoon or adding a teaspoon of butter to contain the foam. I don't bother. See Note 2 - how to tell when jam is done. Taste and adjust flavor as needed e.g. add a bit more lemon juice or sugar as you like. I sometimes add a small pinch of salt to bring out the brightness of the peaches.
• STORE THE JAM: Scoop jam into jars. Cool, then cover tightly and store in the fridge or freezer.