Sunday, October 9, 2011

Yellow Peach Jam

I love the fact that we live just thirty minutes away from a farming town. Depending on the season they have u-pick options and also fresh produce farm stands. Few weeks back we went there to check what’s available. One of the farm had these beautiful yellow peaches ready to u-pick and we got almost 8 pounds of them home. I froze some to use later in smoothies and with very ripe ones made a big batch of peach jam. I always use this standard recipe for any stone fruit and it comes out perfect.
I like mine on a toast and my husband likes it on roti J

What you need:
(makes 2 half pints)

1 1/3 cups peeled, pitted and finely chopped peaches (See tip below*)
1 cup granulated sugar
2 tsp lemon juice
1 1/2 tbsp powdered pectin

Steps to follow:

  1. Heat water in a big pot and once it starts boiling, immerse the glass jars and lids for sanitizing. Process them for about 10 min, take them out on a clean dry towel and keep it aside. Don’t throw the water, we will reuse them later (step 9).
  2. Combine all ingredients in a sauce pan and bring mixture to hard rolling boil.
  3. Skim foam, if necessary.
  4. Continue boiling for about 3 min.
  5. Place a steel spoon in ice cold water, then take a spoonful of mixture and let it cool. If you like the consistency of jam, turn off heat.
  6. Do remember that jam needs to cool down to fully set. So, turn off the heat when the mixture is little runny.
  7. Ladle the mixture into sanitized jars, do not fill till the top, leave about half inch.
  8. Clean the rims if necessary and close the jar lids.
  9. Now place these jars in that big pot with 1 to 2 inches of water, close the lid and bring it to a boil. Process jars for about 5-10 min. Removed lid and let jars stand for 5 min.
  10. Remove jars and cool. After a day, check the lids by pressing in center, they should not flex up and down.
  11. Jam can store up to 6 months. But once open, keep it refrigerated.

*Tip: Clean peaches and place them in hot water for 1 min. Take them out and place them in cold water. Skin comes out easily now.


  1. Super! My daughter would love this jam, and would eat it just like that! :):) Wish you lived close by Saumya ;)

  2. Hi Saumya,

    I tried this, I made raspberry and cinnamon jam, turned out to be very good! And now, I made blackberry jam as well.

    Keep it coming!