Peach Jam
This easy-to-follow peach jam recipe is the perfect way to preserve the bounty of the season and enjoy the taste of ripe peaches year-round. Whether spread on warm buttered toast or used as a versatile ingredient in both sweet and savoury dishes, this homemade peach jam will add a burst of fruity goodness to your every bite.
Servings: 12 4 oz jars
Ingredients
- 1 kg fresh, ripe peaches
- 1 & ½ cups granulated sugar
- 1 package Dr. Oetker Gelfix 3:1 powder
- 2 teaspoons granulated sugar (extra sugar to mix with pectin powder)
Instructions
- Sterilize the jars before cooking the jam, set aside.
- Clean the peaches under running water, dry them and slice in half. Remove the pit and cut the peaches in small cubes.
- In a separate bowl, combine the contents of the Dr. Oetker Gelfix 3:1 package with the 2 teaspoons of extra granulated sugar. Stir to ensure even distribution.
- Place the cubed peaches in a large, heavy-bottomed pot. Add the1 & 1/2 cups of granulated sugar to the peaches. Stir to combine. Place the pot over medium heat and bring the peach mixture to a gentle boil, stirring frequently to prevent sticking or burning. Continue cooking for about 20–30 minutes, or until the peaches break down and the mixture thickens.
- When the peaches have softened and the mixture has thickened to your desired consistency (usually when it coats the back of a spoon), sprinkle the pectin-sugar mixture evenly over the jam. Stir vigorously to fully incorporate the pectin-sugar mixture. Continue to simmer for an additional 2–3 minutes to ensure the pectin activates and the jam thickens further.
- Close the heat and remove the pot from the stove. Immediately fill the sterilized jars with the Peach jam. Fill the jars with a large soup spoon, up to the 1/4 to 1/2 inch of headspace. Be careful with this step, as the Peach jam is very hot.
- Once the jars are filled with the Peach jam, wipe the rims with a clean, damp paper towel. Seal the jars with sterilized lids, tighten and turn the jars upside down for 5 minutes.
- Let cool the jars for 12 hours. Turn the jars back to the straight position, open and enjoy!