Peach Jam

Homemade peach jam made from peaches, sugar, lemon juice and cinnamon.

Course Breakfast, condiment

Cuisine American

Keyword jam

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 146kcal

Author Emma Chapman

Ingredients

2 pounds peaches
1 cup granulated white sugar
2 tablespoons lemon juice
1 cinnamon stick

Instructions

First, prep the peaches by peeling off the skins and removing the flesh from the pits.
In a medium to large pot, add the prepped peaches, sugar and lemon juice.
Cook over medium heat, stirring until the sugar dissolves. Then use an immersion blender to puree the mixture to your liking. You can puree smooth, or leave some rustic texture—up to you.
Add in the cinnamon stick and continue to cook over medium/high heat for 10-15 minutes.
Stir the jam periodically so it doesn’t burn the bottom of your pot. The jam will deepen in color and if you are using a thermometer the mixture should reach between 210-220°F.
Remove from heat and scoop out the cinnamon stick.
Allow to cool and your jam is ready to use!

Notes

If your peaches are difficult to peel, the easiest way I’ve found is to cut a small X in the bottom skin of the peach and then blanch them in boiling water for 30-45 seconds. Drain, and once cool enough to handle peel off the skins.

Can I use canned peaches for this recipe? Yes, but it’s not ideal. However, there are times of the year I just can’t buy fresh peaches, so I have made this recipe with canned peaches before. If you go this route you will want to drain, rinse, and pat dry the canned peaches to remove as much liquid as you can before starting. And keep in mind the jam will not be quite as thick or flavorful as when you use fresh, ripe peaches. But it’s still worth making IMO if canned is all you have.

If you don’t have an immersion blender, you can transfer the peaches, sugar and lemon juice to a blender and puree before putting back in the pot to continue the recipe.

Once your peach jam has cooled store in airtight containers in the refrigerator for at least 2 weeks. Enjoy on toast, in sandwiches or on biscuits.

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