How to make homemade peach jam, a simple and basic recipe to brighten up breakfasts and snacks

We have been enjoying the fruit of summer for so many weeks that we risk wasting the opportunity to prepare delicious jams. Taking advantage of the fact that we have fantastic peaches on the market, juicy, sweet and very aromatic, it is time to turn them into a sweet canned food to enjoy it in the coming months.

An advantage of making homemade peach jam in the middle of the season of this fruit is that we can use a low percentage of sugar. With good raw material, it does not take much more to achieve first-class results, with a very versatile jam that admits all the variations that occur to us.

Remember that sugar not only sweetens, it also acts as a preservative and thickener, so if we reduce its content, we must always take maximum care of the sterilization and conservation of the jars. Here we have more details of the process; if we are going to consume the cans immediately, we can simply store them in the fridge without vacuuming.

Peaches do not have a large amount of pectin, so it is useful to use special gelling agents, powdered pectin or, directly, sugar for jams. Another option is to add a peeled apple or a small amount of agar agar, which helps gel. But the flavor of this jam is so fantastic that the final texture matters less, as long as it does not leave us very liquid.


For 5 units
  • Peach already peeled and cut 1.5 kg
  • Sugar 500 g
  • Lemon juice 15 ml
  • Gelling agent for jams or pectin (optional)

How to make peach jam

Difficulty: medium
  • Total time 1 h 5 m
  • Elaboration 20 m
  • Cooking 45 m
  • Repose 10 m

With these quantities, about 4-6 jars will come out, depending on the size they have. It is convenient to start by washing them well and sterilizing them in the oven at 100º C or boiling them in water, including the lids.

The first step is to wash, peel and chop the peaches, removing the bone, trying not to waste any of its juicy pulp. They must be specimens without damage, at their ripening point but without over-aging, juicy and very aromatic, which are sweet in themselves. Weigh already prepared until obtaining approximately a kilo and a half of fruit.

Place in a large pot, preferably with a thick bottom, and add the sugar. Stir well and leave about 10 minutes for the sugar to start dissolving with the fruit juices. Add the lemon juice, stir and put on the fire. Place a small plate in the freezer to check the thickness point afterwards.

Bring to a boil, lower the temperature and maintain a gentle cooking. Stir constantly gently, removing any foam that may come out. Continue cooking for about 30-45 minutes; It will depend on the point of the peaches and the power of the fire.

When they are very tender and almost undone, crush if desired with an arm mixer -minipimer-, leaving more whole pieces of fruit to taste. Test the point by pouring a teaspoon onto the frozen plate; after a few seconds it should be thick. Return to the fire if necessary to cook and reduce a few more minutes.

Proceed to package according to the usual method that we follow at home, or as described here. If we want to keep the jars for months in the pantry we will have to re-sterilize them once they are full by boiling them in water for about 30 minutes, trying to make them empty.

With what to accompany the peach jam

Peach jam is one of the most classic of breakfasts and snacks, delicious simply accompanying good bread, alone or with butter, it even makes a great match with fresh and creamy cheeses. It is also perfect for filling cakes and cookies, icing fruit on cakes or brightening other sweets. And it can also be used in savory dishes, particularly in marinades and meat sauces, replacing the apricot one without problems.

Tags:  Desserts Fish Vegetables And Legumes 

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