Peach Jam

Photo by Martha H.
Adapted from foodandwine.com

PREP TIME

40

minutes

TOTAL TIME

100

minutes

SERVINGS

3

1/2 pints

PREP TIME

40

minutes

TOTAL TIME

100

minutes

SERVINGS

3

servings

Adapted from foodandwine.com

Ingredients

  • 2 1/2

    pounds peaches—peeled, pitted and cut into 1/2-inch wedges

  • 1 1/2

    cups sugar

  • 2

    tablespoons fresh lemon juice

Directions

In a nonreactive saucepan, toss the peaches with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour. Add the lemon juice to the peaches and bring to a boil, stirring until the sugar is dissolved. Simmer over moderate heat, stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam. Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.

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