Peach jam has always been a favourite of mine. If you have read my Apricot Jam Crostata post though, you may remember that I was complaining about the fact that I can’t find any at a normal supermarket. I have no idea why that is.
Growing up in Italy Peach Jam was, together with Strawberry Jam and Apricot Jam, a staple. How can people not like Peach Jam?? It tastes AMAZING!
So, I decided to make a batch at home. After all, it is not very hard to make. It was absolutely perfect!
Try it and you will be rewarded with a delicious natural jam perfect to have on toast for breakfast or to use as filling/topping for all sorts of cakes and pastries! Enjoy and let me know what you think in the comment section below!
Peach Jam
Ingredients
- 1 kg – 2.2 lbs. peaches peeled and cored
- 400 gms – 14 oz. sugar
- Juice of 1 lemon
Instructions
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Chop the the cleaned peaches and put them in a big pot.
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Add the sugar and lemon juice and mix well.
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While the jam is cooking, put a small plate in the freezer.
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After 20 minutes, when the jam appears like it is beginning to gel, put the fire off.
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Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it some more and test it again until it’s ready.
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Store the jam in sterilised jars.
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