Ingredients
Scale
- 4 pounds ripe peaches, peeled and pitted
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1/4 cup water
- 1 teaspoon butter (optional, helps reduce foam)
Instructions
- Prepare the Peaches: Wash, peel, pit, and chop the peaches into small pieces.
- Combine Ingredients: In a large, heavy-bottomed pot, combine the chopped peaches, sugar, lemon juice, and water. Add the butter, if using.
- Cook the Jam: Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking. Once boiling, reduce the heat to medium and continue to cook, stirring frequently, until the jam reaches a gel stage (about 220°F or 104°C on a candy thermometer). This should take about 20-30 minutes. You can also test the gel by placing a small spoonful of jam on a chilled plate; it should wrinkle when pushed with your finger.
- Skim off Foam (optional): During the cooking process, skim off any foam that forms on the surface of the jam.
- Sterilize Jars: While the jam is cooking, sterilize your jars and lids in boiling water or a dishwasher. Keep them hot until ready to use.
- Can the Jam: Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch headspace. Wipe the rims of the jars clean. Place the lids and rings on the jars and tighten the rings.
- Process the Jars (optional): If you want to ensure a longer shelf life, process the jars in a boiling water bath for 10 minutes. Remove the jars and let them cool completely. You should hear the lids pop as they seal.
- Cool and Store: Let the jars cool completely. Check the seals by pressing down on the center of the lids; they should not flex. Store the sealed jars in a cool, dark place for up to a year. Once opened, store in the refrigerator.
Notes
- For a smoother jam, you can use a food processor to chop the peaches.
- If you prefer a chunkier jam, don’t chop the peaches as finely.
- Adjust the sugar to your taste, but do not reduce it too much as it is essential for the jam to set properly.
- Always use fresh, ripe peaches for the best flavor.
- If you don’t have a candy thermometer, you can use the chilled plate test to check for the gel stage.
- Prep Time: PT30M
- Cook Time: PT30M
- Category: Jams & Preserves
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g