Quick And Easy Peach Jam 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.

QUICK AND EASY PEACH JAM

Steps:

• Fill small sauce pan half full with water and bring to boil. Remove from heat. Place rings and lids from jars into the water. Be sure jars are washed.
• Peel and pit peaches. Finely chop fruit. Measure 4 cups of fruit into 6-8 quart sauce pot.
• Add lemon juice and fruit pectin and stir until well blended.
• Bring to a full rolling boil on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe rims and threads. Cover with lids and rings. Screw bands tightly.
• Place jars upside down on a towel until cooled.
• Check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and you'll need to refrigerate.

AUNT PATSI'S EASY PEACH JAM

Steps:

• Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
• Fill a large pot with water; bring to a boil. Add peaches; cook until skin loosens, about 20 seconds. Drain and cool until easily handled. Peel, pit, and cut the peaches into chunks.
• Measure out 5 cups of peach chunks into the pot. Mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil and cook jam for 1 minute. Remove from heat.
• Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

PEACH JAM

Steps:

• Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.