Elevate your breakfast: peach jam recipe with pectin for a sweet start

Peach jam, a culinary masterpiece that captures the essence of summer, is a beloved preserve that adorns countless breakfast tables and fills homes with its tantalizing aroma. With its vibrant hue and delectable flavor, peach jam is a versatile condiment that complements a wide range of culinary creations. If you’re seeking a foolproof and flavorful peach jam recipe with pectin, look no further! This guide will walk you through the process step-by-step, ensuring a perfect batch of homemade goodness.

Ingredients:

• 4 pounds (1.8 kg) ripe peaches, peeled, pitted, and sliced
• 6 cups (1.4 liters) granulated sugar
• 1 box (1.75 ounces/50 grams) powdered pectin
• 1/2 cup (120 ml) lemon juice

Equipment:

• Large pot or Dutch oven
• Slotted spoon
• Sterilized jars and lids
• Canning funnel
• Ladle
• Thermometer (optional)

Instructions:

1. Prepare the Peaches: Peel and pit the peaches. Slice them into thin wedges or cubes.
2. Combine Ingredients: In a large pot or Dutch oven, combine the sliced peaches, sugar, pectin, and lemon juice. Bring the mixture to a rolling boil over high heat, stirring constantly.
3. Test for Thickness: Once boiling, reduce heat to medium-low and continue cooking for 15-20 minutes, or until the jam reaches the desired consistency. To test the thickness, dip a spoon into the jam and let it cool for a few seconds. If the jam drips off the spoon in a thick, syrupy stream, it’s ready. You can also use a thermometer to check the temperature; it should reach 220°F (104°C).
4. Skim Foam: As the jam cooks, a layer of foam will form on the surface. Use a slotted spoon to skim off this foam.
5. Sterilize Jars: While the jam is cooking, sterilize glass jars and lids in boiling water for 10 minutes.
6. Fill Jars: Once the jam is ready, remove it from the heat and use a canning funnel to fill the sterilized jars. Leave about 1/2 inch (1.2 cm) of headspace at the top of each jar.
7. Seal Jars: Wipe the rims of the jars with a clean cloth to remove any excess jam. Place the lids on the jars and screw on the bands tightly.

Tips for Success:

• Use ripe but firm peaches for the best flavor and texture.
• If you don’t have a thermometer, test the jam for thickness by dropping a small spoonful onto a cold plate. If it wrinkles when you push it with your finger, it’s ready.
• Don’t overcook the jam, as it will become too thick and lose its vibrant color.
• If the jam is too thick, add a splash of water and bring it back to a boil. If it’s too thin, add more pectin and cook for a few more minutes.
• Store the peach jam in a cool, dark place for up to 1 year.

Variations:

• Spicy Peach Jam: Add a pinch of cayenne pepper or cinnamon to the jam for a hint of heat.
• Vanilla Peach Jam: Stir in 1 teaspoon of vanilla extract for a sweet and aromatic touch.
• Peach-Raspberry Jam: Combine peaches with raspberries for a vibrant and flavorful jam.

Serving Suggestions:

• Spread peach jam on toast, muffins, or scones for a delicious breakfast or snack.
• Use it as a filling for pies, tarts, and pastries.
• Drizzle it over ice cream, yogurt, or pancakes for a sweet treat.

Peachy Delights

Homemade peach jam is a versatile and delectable condiment that can enhance countless culinary creations. Whether you’re enjoying it on a warm slice of toast or as a filling in a flaky pastry, the sweet and tangy flavor of peach jam is sure to bring joy to your taste buds. With this foolproof recipe, you can easily make your own batch of peachy perfection and experience the culinary delights of summer all year round.

Questions We Hear a Lot

• Can I use frozen peaches to make peach jam?

Yes, you can use frozen peaches, but they will need to be thawed and drained before using.

• How long will peach jam last?

Homemade peach jam will last for up to 1 year when stored in a cool, dark place.

• Can I use other types of fruit to make jam?

Yes, you can use other types of fruit, such as strawberries, blueberries, or raspberries, to make jam. Simply adjust the amount of pectin and sugar based on the type of fruit you’re using.