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Peach Jam

745

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

  • Prep:
  • Total Time:
  • Yield: Makes 3 cups

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.

Reviews Add a comment

  • serenity331690465
    14 JUN, 2017
    lovely and I will add vanilla bean
    Reply
  • garden fairy
    29 JAN, 2015
    Do you have too peel the fruit for this recipe?
    Reply
  • amber_rowley
    9 SEP, 2013
    I made this today; it was very easy. I subbed about a pound of frozen (but thawed) mango chunks in for the peaches, it really helped to bring out the flavor. I'm assuming that the natural pectin and the prolonged cooking time is what thickens it; is it possible to use the same recipe with other fruits?
    Reply
  • anonymous1226
    10 AUG, 2013
    This was my 4th attempt at peach jam and this one is a winner... from impulse to finished in an hour! I didn't have quite enough peaches so I supplemented with mangoes (2:1 peaches to mangoes). The mangoes actually gave the jam a more intense peach flavor - delicious. I don't have a strong opinion on pectin v. no pectin, but I will say that my jam was bright, simple, all-natural and I probably wouldn't have made it if I had to go searching for pectin. Question: can this jam be frozen?
    Reply
  • EmilyF9519
    14 JUL, 2013
    I absolutely love fresh Peach Jam! So delicious on toast, yogurt, and really good on pork chops on the grill!!
    Reply
  • MeganP13
    12 JUL, 2013
    Yup.
    Reply
  • Jhim
    15 APR, 2013
    erinhaenlin: The sugar is an important part of the process. It helps the pectin in the fruit "solidify" into a jam instead of just juice. Now onto my review: Fantastic recipe, though I don't have a food processor. Sounds almost like the strawberry jam recipe, so I'm going to try it just by mashing with a spoon (Because I'm old fashioned that way).
    Reply
  • Mai Xiong
    28 SEP, 2012
    all good
    Reply
  • Nadina Hartnett
    2 SEP, 2012
    I am trying to view the recipe and it won't let me without writing a review. So here is a whole bunch of nothing.
    Reply
  • erinhaenlin
    2 SEP, 2012
    do any of you know if i could make the jam without any added sugar? i've never made jam, but as i was eating sweet peaches this morning i was moved to make jam. any thoughts are appreciated-thanks!
    Reply