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Peach Jam

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

  • yield: Makes 3 cups
Photography: VICTORIA PEARSON

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

Cook's Note

Peach jam can be refrigerated for up to 2 months.

Directions

  1. Step 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.

Source
Martha Stewart Living, July 2010

Reviews (19)

  • 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?

  • 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?

  • 14 Jul, 2013

    I absolutely love fresh Peach Jam! So delicious on toast, yogurt, and really good on pork chops on the grill!!

  • 12 Jul, 2013

    Yup.

  • 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).

  • 28 Sep, 2012

    all good

  • 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.

  • 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!

  • 2 Sep, 2012

    haven't tried it, but sounds like a simple recipe.

  • 18 Aug, 2012

    I have made this twice now. With a lime tree in the back yard I chose to use them instead of a lime......yummy. My past jams did not have any salt in them and I was a bit leary. It was a great addition. This is my new favorite and will be used again and again. Highly recommended!!!

  • 11 Oct, 2011

    I like this recipe because it's old fashioned pure ingredients. I added a third of a mustard habanero in it. It's so good and I'm not fond of spicy food. It's a great compliment.

  • 2 Sep, 2011

    I love to make jam without pectin. It takes much less sugar this way. It's just old-fashioned and so simple. Different fruits have different amounts of natural pectin, and therefore have various cooking times. Blueberries have lots of pectin and are very quick to gel. Use the cooking time as a guide--as the jam thickens, drip some on a cool plate to see if it is the right consistency. If you under cook it, use it as a delicious sauce for drizzling on ice cream, pancakes, pound cake, etc.

  • 15 Aug, 2011

    I am very interested in trying this recipe. My experience in making jam is that pectin allows you to reduce the amount of fruit, so it is cheaper to make. Also, some fruits burn if overcooked, so it is better to use pectin and cook less. You can tell the taste if no pectin was used. I have burned a batch of peach jam trying to make it without pectin. Peaches have a LOT of water to cookoff. So, I will try this recipe and see what happens. Good idea of adding pectin later if too thin.

  • 8 Sep, 2010

    I'd like to know what is up with so many recipes seeming to avoid the use of pectin as well. I prefer the jewel-like colors achieved once I've added Certo to my fruit and sugar mixture. The consistency of the jam is even better. I had some plums left over, so I decided to boil it down for a mini batch without pectin, and the texture was very pasty. the Certo batch was superior, and I didn't have to stand over the pot for hours waiting for the fruit to jam, or worry about scorching.

  • 7 Sep, 2010

    Thank you for all the suggestions. I'll definitely try them out!

  • 7 Sep, 2010

    Alicia, if you haven't thrown your batch away, it can be saved. Go down to the grocery store and buy a box of Certo pectin. Then, put your jam back in the pot, bring it to a full rolling boil, add one pouch of Certo and bring to a boil again. Boil 1 minute, remove from heat, and put in jars. It should thicken up nicely, but it can take a few days to set up, so don't be discouraged!

  • 6 Sep, 2010

    There is some manner of jam snobbism that eschews the use of pectin, resulting in terribly runny jam. I feel awful for Alicia_i - to go to all that work and trouble, and produce an unusable product, is terrible. This recipe takes purism to a ridiculous extreme.

  • 6 Sep, 2010

    When I make jam or jelly, I cook the fruit and sugar until they appear to have thickened. The test I use is to put a little of the liquid on a clean and cool sauce dish. If the liquid congeals to the consistency I like, I consider the jam or jelly done. Not all stove tops cook the same!. Hope this helps.

  • 6 Sep, 2010

    I just finished making this jam. I followed every step and quantity that is written. However, my jam is very very liquid. I won't even be able to eat this jam and I finished wasting 3.5 pounds of peaches from my garden. What a waste! I do not recommend this recipe.