Lisa Atwood, Rebecca Courchesne, Rick Field

Peach Jam

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Preparation info
  • Makes

    7 or 8

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

As for Apricot Jam, the kernels from the pits can be used to infuse the jam. Keeping the skins on the peaches intensifies the flavor of the jam and helps thicken it. The peaches should be ripe but not too ripe; the riper the fruit, the less pectin in the skin.

Ingredients

  • 5½ lb (2.75 kg) peaches, fuzz gently rubbed from the skins
  • 3 cups (1½

Method

Halve and pit the peaches, reserving 8 pits for later use, if desired. Cut the peaches into slices ½ inch (12 mm) thick (you should have about 12 cups). In a large nonreactive bowl, gently toss together the peaches and sugar. Cover and let stand at room temperature for at least 4 hours or up to overnig