Peach Jam Without Pectin
Making peach jam without pectin is so easy and you don't need a thermometer! A great way to keep the taste of summer all year long!
Servings 1.5 pints (750g), approximately, which fills about 3 9-ounce (250g) jars
Equipment
- A large, wide pot with tall sides.
- A wooden spoon.
- 1-2 clean, sterilized jars.
- An immersion blender, food processor or potato masher.
- A digital scale.
Ingredients
- 5 large peaches (about 2 pounds / 1 kilo)
- juice from 1 lemon
- 2 ⅓ cup (470g) granulated sugar
Instructions
- Put 1-2 small plates in the refrigerator (the second one is just in case you need to test the jam a second time).
- Wash the fruit well. Cut the peaches in half and remove the pits. Then cut the fruit into chunks.5 large peaches (about 2 pounds / 1 kilo)
- Weigh the prepared fruit, then add half of that weight in sugar.2 ⅓ cup (470g) granulated sugar
- Put the peaches and the sugar into your pot in 2 layers. First, add half the peaches, then half of the sugar and then repeat with one more layer.
- Note: For even better flavor, you can let the fruit and sugar mixture sit at room temperature for at least 2 hours (or up to overnight in the fridge) before proceeding to the cooking step. If you're short on time, you can also start cooking immediately as shown below.
- Pour the lemon juice over the sugar.juice from 1 lemon
- Turn to heat on to low and start cooking the fruit, stirring to ensure the sugar melts.
- Gradually increase the heat to medium. After a few minutes, it will start to simmer and create a foam on top. Remove the foam using a spoon.
- Keep stirring to prevent the fruit from burning. After about 15 minutes or so, it will start to thicken.
- Use an immersion blender or potato masher to mash the fruit to get the consistency you like.
- Take the pot off the heat to start testing the jam to see if it has set. Remove a plate from the refrigerator and place a teaspoon of jam on it.
- Put the plate back in the fridge for 1-2 minutes. Take the plate back out of the fridge and push the jam with the back of a spoon. If the jam crinkles, then it's ready. (See photos in the post for reference)
- Then ladle the jam into clean, sterilized jars.
- Enjoy!
Notes
- Make sure your peaches are ripe and undamaged.
- For best results, measure all the ingredients accurately with a digital scale.
- Always take the pot off the heat while you're testing to see if the jam has set. If you leave it on the heat, you risk overcooking it and the jam could get too thick!
- You can make this jam with more fruit, just use a sugar ratio of 2:1. If, for example, you have 1 pound of fruit (450g), you'll need half the amount of sugar, which is ½ pound (225g).
