EASIEST Homemade Peach Jam Recipe

Ingredients

• 500 grams Peaches (fresh, peeled, pitted and chopped)
• 375 grams Granulated Sugar (regular white sugar)
• 2.5 tablespoons Lemon Juice (freshly squeezed)
• 1 piece Cinnamon Stick (optional, adds warm spice)
• 1 piece Bay Leaf (optional, adds subtle herbal note)
• 2 pieces Mason Jars (250 ml) (clean, sterilized in oven)

Instructions

1. Preheat Oven

   Set the oven to 140°C (275°F) and let it fully preheat. This temperature will be used to sterilize the jars.

   Time: PT5M

   Temperature: 140°C

2. Wash Jars and Lids

   Wash the jars and lids in hot, soapy water, rinse thoroughly to remove all soap, and set them aside. No need to dry.

   Time: PT5M

3. Sterilize Jars

   Place the clean jars and lids on a baking sheet and put them in the preheated oven for 10 minutes. After 10 minutes, turn the oven off but keep the door closed.

   Time: PT10M

   Temperature: 140°C

4. Prepare the Peaches

   Wash the peaches, peel them, remove the pits, and chop into small pieces. If you want a pink hue, tie the skins in cheesecloth and set aside.

   Time: PT10M

5. Weigh the Fruit

   Weigh the chopped peaches; you should have about 500 g.

   Time: PT2M

6. Measure Sugar

   Using the 4:3 ratio, calculate 375 g of granulated sugar and measure it out.

   Time: PT2M

7. Add Lemon Juice and Spices

   Measure 2½ tablespoons of fresh lemon juice and add it to the fruit‑sugar mix. Add the optional cinnamon stick and bay leaf.

   Time: PT2M

8. Dissolve Sugar

   Place the fruit, sugar, lemon juice, and spices in a large saucepan. Set heat to medium‑low and stir until the sugar fully dissolves, about 5 minutes.

   Time: PT5M

9. Boil the Jam

   Increase heat to high and bring the mixture to a rolling boil. Once boiling, continue to boil for 7 minutes, stirring regularly to prevent burning.

   Time: PT7M

10. Test for Set

    Place a small plate in the freezer beforehand. Drop a spoonful of hot jam onto the cold plate; tilt the plate. If the jam holds its shape and does not run, it is set.

    Time: PT2M

11. Remove Spices

    Take the pot off the heat and fish out the cinnamon stick and bay leaf.

    Time: PT1M

12. Fill the Jars

    Using oven mitts and tongs, carefully remove the hot jars from the oven. Immediately pour the hot jam into the jars, leaving a small headspace.

    Time: PT2M

13. Seal and Cool

    Close the lids tightly, place the jars on a cooling rack, and let them cool completely (about 30 minutes).

    Time: PT30M

14. Store

    Store sealed jars in a cool, dark pantry for up to 6 months. Once opened, keep in the refrigerator and consume within 2–3 weeks.

    Time: PT0M

Nutrition Facts

Calories

58

Protein

0 g

Carbohydrates

15 g

Fat

0 g

Fiber

1 g