Use this Quick Peach Jam to swirl into ice cream or cheesecake to really make them feel extra special. Also, use it to make your morning toast or yogurt just as special. A couple of peaches, some sugar, and the juice of a lemon are all you need to make an impressive peach jam.

Why make your own Peach Jam?

When I have the time to make something from scratch, I always do. The reality is that I don't get to all the time, but it is a great way to keep the preservatives out of your kitchen. I personally like to keep my kitchen as "clean" as possible for the most part.

Also, the summer yield of amazingly fresh peaches coming from many parts of the country is all the excuse you need. Hit a farmers market or as we have close to where I live 'The Parker County Peach Festival' and get your hands on a bushel or two of fresh peaches. Make yourself a big batch of this Peach Jam or check out some of the other great peach recipes I have on my site.

Making homemade Peach Jam

First, place a small pot of water on the stove and bring it to a boil. Then you will score the bottom of your peaches with an X. Slice to small cuts just deep enough to break the skin.

When your water boils, gently drop your peaches in and cook for 15-20 seconds, just until the skin beings to peel back a bit. Remove to a bowl of ice water, cool, dry, and peel the skin off. If your peaches were very ripe the skin will essentially fall off, just give it a gentle rub to remove.

Cut them in half and remove the pit. Place in your blender or a small food processor and blend until completely smooth. Add pureé, sugar and the juice of a lemon to a small saucepan and cook over medium heat.

Bring the mixture to a boil and cook stirring often for 7-8 minutes. You will know it has cooked enough when the foam subsides and the color deepens. It will also thicken slightly, when it reaches this stage, remove from the heat and transfer to a lidded container.

I used 4 medium-sized peaches and it filled a 16oz canning jar perfectly. When cool this will be a slightly thin jam, if you want it thicker when cooled you can add 1 packed of bloomed gelatin before you jar it.

Ingredients needed:

Peaches
Sugar
Lemon Juice
Mason Jar

This jam would even be great on this "Whole Wheat French Bread" from my friend Sarah at Salt Jar. Or maybe mix some into Abbey's "Greek Yogurt Parfaits" over on The Butter Half. You could even mix it into ice cream to make my "Ice Cream Sodas".

Quick Peach Jam

Use this jam to swirl in ice cream, in your morning yogurt, or on toast!

Ingredients

4 medium Peaches
1 ½ cup Sugar
Juice of 1 Lemon, about 3 tablespoons

Instructions

For the peach jam, bring a large pot of water to a boil. Cut a small X in the bottom of each peach. Fill a large bowl with ice and water.
Blanch the peaches in the boiling water just until the skin begins to peel back at the X, 5 to 15 seconds. Transfer to the ice bath to cool; drain.
Peel the skin off of the peaches, at this point it should slide off for the most part. Slice the peaches in half from top to bottom and twist to separate the fruit from the pit.
Puree the peaches.
Combine peach puree, sugar, and lemon juice in a medium saucepan, bring to a boil over medium-high heat, stirring constantly to dissolve the sugar, boil for 8 minutes, until foam subsides and thickened slightly.
Remove from the heat and let cool to room temperature, then refrigerate for up to 2 weeks.

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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