Love peaches? Me, too! This Fresh Peach Jam is a tasty (and surprisingly easy) way to enjoy the flavor of ripe summer peaches!
Last summer, I succumbed to a Facebook advertisement. Facebook always seems to know what I need – even if I haven’t googled the term yet. How is that possible!? A while back, a couple friends and I did a test to see if Facebook was listening to our conversations. That test was inconclusive. No matter the method, Facebook figured out that I love freestone peaches from South Carolina.
I mentioned South Carolina freestone peaches several years back in this peach ice cream post. They are worth mentioning again. (And again…and again.) South Carolina peaches – especially the freestone kind – are the bee’s knees. If you aren’t familiar with the term “freestone,” they are a type of peach where the pit is easily removed with your fingers. You can just slice the peach in half, pull out the pit and you’re all set.
So where does that Facebook ad come in? Well Facebook hammered an ad from The Peach Brothers down my throat. (For the record, I love The Peach Brothers! I just blame Facebook for putting the ad in my face every time I picked up my phone. However, the ad worked on me, so I guess I can’t really complain, huh?) These guys pick up peaches from orchards in the South and drive ’em 800 miles north. They had several drop off points, and one of the stops happened to be a garden center just down the street from us. I was intrigued, so we drove over to pick up a box.
It just so happened that they had South Carolina freestone peaches at the time. As a Southern ex-pat living in the tundra of upstate New York, I was on cloud nine. I wish you could’ve seen the look on my face! (Well, to be fair, you couldn’t see the look on my face as it was covered up with a coronavirus facemask…but you get the point.) We bought a 25 pound box of peaches, and we ate peaches every day for 2 weeks.
Fresh Peach Jam
All of those fresh peaches led us to start talking about other ways to use peaches in recipes. Remember this Strawberry Champagne Jam from a couple months back? Well I still had some pectin leftover from that project. Laura suggested I make fresh peach jam. It sounded like a fun idea, so I hit the kitchen and about 30 minutes later I had a batch of this jam cooling on the countertop.
If you’ve never made jam at home, then I’m going to challenge you (again) to make a batch. It’s almost silly how easy it is to make! The only ‘special’ ingredient you need is fruit pectin, and that’s readily available in the baking/pudding/gelatin section at most grocery stores.
I only needed ~3 peaches to make a large batch of this jam. We use a lot of jam around here though. I absolutely love a good piece of wheat bread (preferably the kind with a bunch of seeds) that is toasted with butter and then slathered with jam. This batch of Fresh Peach Jam was used to make breakfast toast for a couple of weeks, and I loved every single slice. The rest of the jam went to Robbie’s PB&J sandwiches. I swear that kid is gonna turn into a PB&J sandwich one of these days!
If you are looking for fun ways to use extra peaches, then put a batch of this Fresh Peach Jam on the list. It’s delicious!
Did you make this Fresh Peach Jam? Leave a comment, or better yet snap a photo and tag me on Instagram (@Spicedblog). Cheers!
Fresh Peach Jam
- 2½ cups fresh peaches peeled and diced
- 2 Tbsp lemon juice
- 2 Tbsp powdered fruit pectin
- 1¾ cups granulated sugar
- Using a medium saucepan, add peaches, lemon juice and pectin; mash peaches with a potato masher.
- Bring mixture to a boil over medium heat, stirring often.
- Once boiling, add sugar and stir until well combined. Bring jam back to a boil, stirring constantly at this stage so the sugar doesn’t burn. (Note: For smoother jam, use an immersion blender at this stage to process mixture until smooth.)
- Once mixture returns to a boil, let boil for 1 more minute, stirring constantly.
- To test doneness of jam, dip a spoon into the hot mixture and pull spoon straight up. If the jam mixture runs off in a “liquidy” stream, then reduce the heat and simmer until the jam mixture drops off in dollops. (Note: I needed to let mine simmer for 5-7 more minutes at this stage.)
- Let jam cool to room temperature and then transfer into an airtight container. Store jam in refrigerator until ready to use.
Looking for more tasty peach recipes? Check out these other ideas: