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


We have spent so many weeks enjoying the summer fruit 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 preserve to enjoy it for the next few months.

An advantage of making homemade peach jam in full season of this fruit is that we can use a low percentage of sugar. With good raw material, it doesn't take much more to achieve first-class results, with a very versatile jam that allows all the variations that come to mind.

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 resort to special gelling agents, pectin powder, or, directly, sugar for jams. Another option is to add a peeled apple or a small amount of agar agar, which helps to gel. But the flavor of this jam is so fantastic that the final texture matters less, as long as it is not too runny.


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 min
  • Elaboration 20 m
  • Cooking 45 m
  • Repose 10 m

With these quantities, about 4-6 jars will come out, depending on their size. 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 pit, trying not to waste any of their juicy pulp. They must be specimens without damage, at their point of maturation but without overdoing it, juicy and very aromatic, that are sweet by themselves. Weigh already prepared until you obtain approximately one and a half kilograms of fruit.

Place in a large pot, preferably with a heavy bottom, and add the sugar. Stir well and allow about 10 minutes for the sugar to begin to dissolve 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 later.

Bring to a boil, lower the temperature and cook gently. Stir constantly gently, removing any foam that may come out. Continue cooking for 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, blend if desired with an arm mixer -minipimer-, leaving pieces of fruit more whole to taste. Test the point by pouring a teaspoon into the frozen dish; after a few seconds it should be thick. Return to the heat if necessary to cook and reduce a few more minutes.

Proceed to pack 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, ensuring that it has done an empty effect.

With what to accompany the peach jam

Peach jam is one of the most classic for breakfasts and snacks, delicious simply with a good bread, alone or with butter, it even makes a great pair 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 sauces for meats, replacing apricot without problems.

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