Peach Marmalade No Pectin Recipes

EASY HOMEMADE PEACH JAM RECIPE (NO PECTIN)

Steps:

• Add peaches and lemon juice to medium saucepan. Bring to boil over med-high heat, using a spatula or masher to crush peaches to desired consistency.
• Reduce heat to medium. Add sugar. Bring peaches back to a boil, stirring frequently.
• Continue to boil and stir, until peaches reduce and reach desired consistency. (Anywhere from 15 to 25 minutes - jam should stick to spoon when lifted and turned sideways.)
• Let the peach preserves cool, if you find the jam is not at the consistency you desire, you can bring the peaches back to boiling for about 10 minutes and then let it cool again.

PEACH MARMALADE

Steps:

• If you don't have a jam/sugar thermometer, place a small dinner plate into the freezer before starting your marmalade, to use for the Cold Plate Test for done-ness (see Note 2 below).
• Peel, pit and slice the peaches. (I like to use a nice, sharp vegetable peeler to peel peaches). Remove the ends from orange and slice across the equator as thinly as you can. Chop the peel and flesh into smaller pieces. (You can chop as finely or as coarsely as you prefer).
• Cut maraschino cherries in half or quarters and place on a paper towel to absorb the juices. Set aside.
• Place the prepared peach slices and chopped orange into a large bowl. Add the lemon juice. Weigh the fruit mixture. Add an equal weight of granulated sugar to the bowl. (So, in my case, my fruit weighed 774g/27oz) so I weighed out that same amount of sugar by weight and added it to the fruit mixture). Stir to combine.
• Place the fruit/sugar mixture in a large, heavy bottom pan (not aluminum) over medium heat and stir until the sugar dissolves. *I like to use a potato masher to break down the peaches a little bit at this point. Raise heat to medium-high and continue cooking until juices start to thicken and jam tests done on a chilled plate *, about 10-15 minutes. *If you like a chunkier marmalade, you don't need to do anything. For a less chunky marmalade, you can use an immersion blender at the end of cooking (before adding vanilla and cherries), to make a smoother marmalade. Be careful with the immersion blender as the liquid is very hot!
• Remove the pan from heat. Stir in vanilla and cherries. Spoon into clean jar or jars, leaving 1/2-inch headspace. Place lid and ring on just fingertip tight and invert jar on tea towel. Allow to stand (inverted) until cooled to room temperature, then immediately refrigerate. (Inverting hot jam will give you a "soft seal" of the canning lid, but is not considered a sufficient seal for room-temperature storage, so the marmalade MUST be stored in the refrigerator unless you take the extra step of properly sealing by the boiling water bath sealing method.
• *If you wish to can the jam, spoon into sterilized jars and process in a water bath. Always refer to a reputable source of canning information for how to sterilize and how long to process in a boiling water bath.

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.