Fresh Peach Jam
- PREP 10min
- COOK 23min
- TOTAL 33min
This homemade peach jam couldn’t be easier! A hint of ginger brings out the fruity peach notes, while a perfect balance of lemon juice and sugar keeps the jam from being too tart or too sweet. This recipe makes exactly one quart of jam, so use a 1-quart jar or use two 1-pint jars.
I especially love this peach jam spread onto warm homemade biscuits or freshly made English muffins with some salted butter.
You Will Need
3 pounds (1.3kg) peaches
¼ teaspoon ground ginger
1 ¼ cups (250g) granulated sugar
6 tablespoons (88ml) fresh lemon juice
Directions
1Peel the peaches: Score an “X” into the bottom of each peach with a knife. Add them to a pot of boiling water for 45 to 60 seconds, then immediately transfer them to an ice-cold water bath. Once cool, the skins should peel off easily. Use a paring knife to grab a corner and pull the peels away.
2Make the jam: Remove the pits and slice the peaches into ½-inch chunks. Place them into a saucepan with the ginger, sugar, and lemon juice.
3Bring the mixture to a full boil over medium-high heat with the lid on. Remove the lid, reduce the heat to a simmer, and cook for about 10 minutes, or until the peaches soften.
4Use a potato masher to smash and pulverize the peaches until you reach your desired consistency. We like a little texture left in the jam.
5Continue to simmer for another 10 to 20 minutes, or until the jam thickens. Carefully transfer the jam to a quart jar (or two pint jars).
6Seal the jars and let them cool completely on the counter before refrigerating.
Adam and Joanne's Tips
- Storing your jam: This is a refrigerator jam. Keep the jam, stored in an airtight container, in the fridge for 2 to 3 weeks. This recipe was not developed for long-term canning. We recommend consulting a reliable pressure canning resource to safely preserve the jam outside of the refrigerator.
- The nutritional facts provided are estimates.