Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.
Photography: VICTORIA PEARSON
Martha Stewart Living, July 2010
- 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
- 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.
Peach jam can be refrigerated for up to 2 months.
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