Peach Jam

Preparation info

  • Difficulty

    Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 1.75 kg / 3 lb 13.73 oz peaches
  • 500 g / 1 lb 1.64 oz sugar
  • 2.5 g / .09 oz pectin
  • 10 g / .35 oz lemon juice

Method

  1. In a large pot, combine the peaches with 475 g / 16.76 oz of sugar. Combine the remaining sugar with the pectin and set aside.
  2. Cook the peaches over medium-high heat until the flesh is tender and the pits and skin come off easily, about 45 minutes. Pour in the sugar-pectin mix while stirring constantly, then stir in the lemon juice and cook for 5 more minutes, or until the jam has visibly thickened.
  3. Let the jam cool, then pass it through a drum sieve. Reserve refrigerated for up to 1 month.