Homemade peach jam is easy to make and delicious to enjoy in the mornings. A fresh croissant greased with some butter and top with a peach jam – what can be more enchanting for the breakfast.
Peach preserves remind me of my childhood years when my mom was making jars of jam to delight us in the mornings. This aroma is always so special and so rustic at the same time. I really adore peach jams, especially when I add some oranges or lemons for a more pronounced aroma. Rarely, I may add some fresh thyme seeds to obtain a balance of sweetness and herbs.
Making homemade jam only sounds complicated. It is super easy and utterly delicious. It requires only a few ingredients to make your mornings look fancy and healthy.
Although I never go crazy to prepare preserves, this summer I was hit by the desire to make my own homemade jams. You can also check my raspberry jam version to see how easy you can make it at home.
I adore the smell of the coffee in the morning simply served with a fresh croissant or a fresh slice of bread topped with jam. This tradition I have from my mom, and now I am spoiling this way, my family.
Can you leave the skin on peaches for jam?
Definitely you can leave the skin on your peaches. Moreover, you should as the skin of peaches, as well as other fruit skins, preserves more vitamins and benefits rather than the fruit inside. So, wash properly the peaches and cut them slices so that you can feel the peach fruit in the jam. I know some people peel off the skin. Well, it is a matter of preference and personal choice. I never peel it off as I like how the peaches taste with the skin in a jam.
What are the best peaches for jam?
What are the best peaches for jam?The best peaches for the jam is the one you love the most. However, the sweetest and the most appropriate peaches for preserves are considered Clingstone Peaches. Unlike, other peach variations, clingstone can be easier cleaned off the fruit’s flesh. Freestone peaches are also a great choice, here you can choose whatever you like most.
Can you add other fruits to peach jam?
Sure you can. For example, for today I have added some oranges to obtain a more pronounced aroma. I adore this duo. They pair so well together that in case you haven’t tried it yet, then you should. It is simply delicious, sweet, and fabulous.
Also, rhubarb, mango, thyme seeds, jalapeno can be easily added to any peach jam. Jalapeno with peach is also a great combination of sweet and spicy taste. Making jams with different adds-in is so fun and interesting. The result is always shocking and impressive.
How to make Peach Jam?
How to make Peach Jam?Wash and dry 5 lb of peaches. Then remove the pits, and slice the peaches. Transfer peach slices to a heavy-bottomed large pot. Drizzle well with 2 cups of sugar. Actually, I do not like too sweet jam and added just 1 ⅓ cup of sugar. Now let peaches sit at room temperature with the sugar overnight or until the sugar is dissolved.
Next day (or one the sugar dissolved), place the pot over the stove uncovered over medium to low heat. Meanwhile cut ½ orange in small cubes and add them to the pot. Bring the mixture to a light boil, stirring occasionally. Simmer the peaches for about 10 minutes and then turn off the heat. Let the mixture stand uncovered until it reaches room temperature. Then repeat the boiling process. Bring the peach mixture to a light boil a total of 3 times. If you desire the jam to have an even thicker consistency, then boil it 1-2 times more.
Do not be afraid to leave preserve to chill at room temperature (even overnight) as it contains a good amount of sugar that will not allow fruits to spoil.
How to store Peach Jam?
For long-lasting preserves storage always transfer it to sterilized jars while it is boiling hot. So, first, sterilize the jars and their lids.
The easiest way to sterilize a jar is to wash them first. Then put the jars and their lids in a big pot or a big bowl and pour over boiling water so that the water covers the jars completely. Then let them stay in hot water for a few minutes. Carefully take out and place them on a clean kitchen towel to dry well.
Another method of sterilizing the jars (without lids) is after washing to send them in a preheated oven at 215 ºF for about 20 min or until completely dry.
When you have your jars sterilized pour in the peach jams using a clean spoon or a glass measuring cup (for less mess). Then seal the jam with a lid and transfer to a cool dark place for the best preservation. Store unopened jam for up to 1 year. After opening refrigerates jam for up to 3 weeks.
*If you do not have cool places store preserves in a fridge.
I consider that some traditional dishes must obviously pass from mother to mother. I inherited this simple recipe from my mom and have to say that even though it has old roots, it is so modern and famous until nowadays. All of us are having dinner out more and more, but a traditional recipe should never miss from our food diary.
Try to make a habit not to forget who you are and what defines your family. I love my family and try to always copy my mom’s recipes as I found them special and the best ones!
Traditional Peach Mandarin Jam
Equipment
- large pot
- jars
Ingredients
- 5 lb peaches
- 1 1/3 cups sugar for sweeter jam then 2 cups
- 1/2 orange
Instructions
- Wash and dry 5 lb of peaches. Then remove the pits, and slice the peaches. Transfer peach slices to a heavy-bottomed large pot. Drizzle well with 1 1/3 cups of sugar. Now let peaches sit at room temperature with the sugar overnight or until the sugar is dissolved.
- Next day (or once the sugar dissolved), place the pot over the stove uncovered over medium to low heat. Meanwhile cut ½ orange in small cubes and add them to the pot. Bring the mixture to a light boil, stirring occasionally. Simmer the peaches for about 10 minutes and then turn off the heat. Let the mixture stand uncovered until it reaches room temperature.
- Then repeat the boiling process. Bring the peach mixture to a light boil a total of 3 times. If you desire the jam to have an even thicker consistency, then boil it 1-2 times more.
- Pour in the peach jams using a clean spoon or a glass measuring cup (for less mess) in sterilized jars. Then seal the jam with a lid and transfer to a cool dark place for the best preservation. Store unopened jam for up to 1 year. After opening refrigerates jam for up to 3 weeks.
2 comments
Wanted to know if you could add a lemon instead of orange to the recipe of the peach marmalade?
Hi, absolutely, you can add lemon but you must be prepared to have a more acidic taste. Probably, you might add more sugar to make the marmalade sweeter and balance the taste.