Peach Jam

Name: Peach Jam
Yield: 680 ml (2 3/4 cups), approximately
Ingredients: 4 cups (1 litre) diced and peeled peaches (see note) (about 1 kg / 2 lbs of fresh peaches); 1 1/2 cups (375 ml) sugar; 2 tablespoons (30 ml) lemon juice

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Makes 680 ml (2 3/4 cups), approximately
Freezes Yes

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 4 cups (1 litre) diced and peeled peaches (see note) (about 1 kg / 2 lbs of fresh peaches)
- 1 1/2 cups (375 ml) sugar
- 2 tablespoons (30 ml) lemon juice

Preparation

- In a heavy saucepan, combine all the ingredients. Bring to a gentle boil, stirring frequently. Attach a candy thermometer in the centre of the pan and simmer until the thermometer reads 103 °C (218 °F) or until the jam sets on the test plate. Skim carefully and stir frequently while cooking.
- Pour into sterilized jars. Let cool and refrigerate for about 3 weeks. (For longer storage, keep frozen.)

Note from Ricardo

To easily peel peaches, score an X with a knife at the base of the fruit. Place into boiling water for 30 to 60 seconds and then in ice cold water. The skin will easily peel away.

Personal Note

RICARDO 2-in-1 Citrus Juicer

18.99 $

This enamelled cast-iron citrus juicer has two concave domes: one for limes and one for lemons. Designed to extract the maximum of juice without pulp or seeds.

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