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 sta
I used 4 medium-sized peaches and it filled a 16oz ca
- 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".