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Homemade Peach Jam

Spread this fragrant jam on toast or scones.

  • Prep:
  • Total Time:
  • Yield: Makes 5 cups

Source: Everyday Food, July/August 2004


  • 2 pounds peaches
  • 3 cups sugar
  • 1 tablespoon fresh lemon juice


  1. Peel, pit, and cut peaches into 1/2-inch chunks. Combine with 1/4 cup water in a large saucepan; bring to a simmer. With a potato masher, mash into a coarse puree. Simmer, stirring often, 10 minutes.

  2. Stir in sugar until dissolved. Bring to a boil; reduce heat, and simmer, stirring often, about 15 minutes. (Test doneness by spooning some jam onto a plate; when you run your finger through it, a trail should stay for a few seconds.)

  3. Skim foam from surface; stir in fresh lemon juice. Let cool.

Cook's Notes

Cool jam completely before ladling it into clean glass jars.


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