Maybe I’ve been living under a rock, but I feel like I don’t see peach jam all that often. The supermarket shelves are usually 75% strawberry, raspberry and cherry and a couple of other random flavours, so I opted to make this peach jam recipe and it has very quickly become my new favourite flavour.
A Few Peachy Details
You can either peel your peaches or leave them with the skin on, it’s entirely up to you. Peeled peaches break down quicker and will give you a smoother jam, peaches with the skin on give you a deeper colour and more peach chunks. It’s entirely up to you which you want to use, I used a mix of about 25% peeled peaches and the rest with the skin on.
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Nutritional Information
Servings are calculated at 20g, which is approximately 40 servings per full batch of jam.
Each 20g serving contains 42 calories.
Ingredient Choices and Substitutions
I made this jam a simple sweet peach recipe, but you can add a little nutmeg and cinnamon if you’d prefer a warm spiced option.
I used jam sugar to make this recipe, which means that the pectin and preservative are already contained in the sugar, making this a very simple three ingredient peach jam recipe. You absolutely do not need to use jam sugar, but if you opt to use an alternative option, you will need to add some pectin and lemon juice to your ingredients list.
You’ll need the juice of half a lemon and half a sachet of pectin per recipe if you’re using caster sugar.
Simple Peach Jam Recipe
A deliciously sweet simple peach jam recipe with just three ingredients.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Simple Peach Jam Recipe
Ingredients
- 400 g peaches stoned and chopped into small cubes (400g weight after stones removed)
- 400 g jam sugar
Optional Ingredients
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
Instructions
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Cut each peach half into six to eight pieces, then tip the fruit into a large saucepan set over a medium- low heat along with approximately 2 tbsp water. Bring the mixture to a gentle simmer and bubble for 10 mins –the peaches will turn juicy and start to soften.
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Add the sugar to the peach mix. Reduce the heat to low and stir until the sugar has dissolved. Once dissolved, turn up the heat to medium-high and bubble for 15-20 mins, stirring occasionally to prevent the jam from catching, until the jam is set. This could take up to 30 minutes, be patient!
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The ideal temperature for jam is 105C on a sugar thermometer. If you don’t have a thermometer, spoon a little of the jam onto the chilled plate/ saucer, leave it for 30 seconds, then draw a line through it with your finger – if it wrinkles and doesn’t flood the gap, it’s ready. If not, continue to boil and check again every couple of minutes.
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Leave to cool for 10-15 mins to allow a more even distribution of peach chunks. You may find that a little foam rises to the top; if so, simply stir this back into the jam. Transfer the jam to your jar(s) or do this with a ladle, being very careful as the jam will still be extremely hot. Seal with the lids, then store in a cool, dark place.
Serve and enjoy!
What’s your favourite flavour of jam?
Until next time,
Sophie
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