Peach Jam

Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.

  • Yield: Makes 3 cups
Peach Jam

Photography: VICTORIA PEARSON

Source: Martha Stewart Living, July 2010

Ingredients

  • 3 1/2 pounds peaches (8 to 10), peeled, halved, pitted, and cut into chunks
  • 1 1/4 pounds sugar (scant 3 cups)
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Coarse salt

Directions

  1. Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.

Cook's Note

Peach jam can be refrigerated for up to 2 months.

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