Making Peach Jam

Having realised that I go through quite a bit of homemade jam in the year, I started early this year. Here is the recipe I used.

2lb peaches (weight when peeled and chopped)

2.2lb (1 bag) granulated sugar

Dash Lemon juice

Knob butter

Method

Blanche the peaches for approx 3 minutes in boiling water.

Remove from water and place into ice cold water to stop the cooking process.

Peel peaches which should just be a case of the peel sliding off when light pressure is applied.

De stone and chop into small pieces and place in heavy bottom pan

If the fruit is very firm, you may want to add 1 cup water and simmer for a short while to soften the fruit.

Add sugar and mix well

Leave for a short while to allow sugar to start dissolving into fruit juice

Place on hob adding lemon juice and butter.

Bring to boil and continue at rolling boil for approx 15 mins stirring with long handled wooden spoon occasionally.

There are many ways to test if the jam is going to set including putting some on a cold plate, using a jam thermometer. The most reliable way I have found is to let it boil. Eventually, the white foam will die back and it will become larger clearer bubbles. Once I have that, I normally give it another 5 mins and then switch off the heat.

To jar up the jam, I normally sterilise jars in the dishwasher then have them in a sink of boiling water beside me when the jam is cooking. This way the jars are hot when I need them to be. I use any kind of glass jar I have about the house that I can clean and reuse.

Once the jam is in the jar and the lid on finger tight, I let them sit and cool and hopefully hear the ping when the seal is made on the jar.

You can see my video of making this jam on YouTube here.