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Peach Jam Photo: Victoria Pearson

Peach Jam

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

Martha Stewart Living, July 2010 http://www.marthastewart.com/345551/peach-jam
3.07353
Rated
61.4706100(77)77
  • Yield Makes 3 cups

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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