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Sunday, September 26, 2010

Peach Jam

I am really into jam right now. Actually, more into making it than eating it to be honest.

I did make some strawberry jam a few months ago without pectin. This works very well, but I still prefer the consistency with the pectin. I just didn't have any at the time.

Then, I got my hands on some and made Fig Jam. I decreased the sugar, doubled the pectin, and found it to be a nice consistency and overall, very tasty. I would prefer the jam, however, with even less sugar. That's just my preference. My husband would probably disagree.

So, I made some peach jam today. Decreased the sugar, threw in a cinnamon stick, and it turned out beautifully. Like I said before, I had to use 2 packages of pectin to get the consistency I like. This could be because of the amount of sugar I use. You will need to try for yourself.  Most jams use equal amounts of sugar and fruit. I use less than half. You can start with however much sugar you like and 1 package of pectin. Once you boil it, taste it, then test the consistency. Add more sugar or pectin as necessary.

Once you have the method, I think you will find yourself making more jam that you can eat! I hope you have a husband like mine that eats his way through jars at a time!

Peach Jam
Makes about 4 jars of jam

1 1/4 kg Peaches (to make about 1 kg of pitted and cubed fruit, pitted and cut into pieces--not necessary to peel the peaches)
1/2 cup Water
2 packages Pectin
3/4 cup Sugar (about 165 grams)
1 stick Cinnamon
4 Sterilized Jam Jars

Place peaches and water into a large pot. Cover and cook on medium heat for about 10 minutes. Mash gently.

Add about 1/4 cup of sugar to the pectin. Stir the pectin/sugar mixture into the peaches. Cook for 5 minutes.

Stir the remaining sugar into the peach mixture. Add the cinnamon stick. Cook for another 5 minutes.

Take a small amount of jam out with a spoon and let it cool. If the jam is too runny, add in another 1/2 package of pectin, boil for 2 minutes, then check the thickness again.

Once you are satisfied with the thickness of the jam, skim the foam from the jam, stir the jam, and proceed to fill the sterilized jam jars. Fill the jars until they are about 1/2 cm from the top. Wipe the top of the jar clean and close with the lid.

Place the filled and closed jars into about 5 cm of boiling water and boil for 7-10 minutes. Pull the jars out of the water and let cool in a draft free place. Do not touch or move. Once they are cool (usually takes 1 day), check that the jars are properly sealed (the lid should be sucked in).

Store for 12-18 months in a cool place. Once opened, place in the refrigerator.


  1. I made peach jam a few weeks ago. Any idea why it wouldn't thicken even though I used the amount of pectin and cooked it a long time.

  2. Thanks!
    As for the peach jam that would not thicken, like I said, I always test the thickness before I jar it by putting a little on a cold spoon and letting it cool. If it's not thick enough, I mix another 1/2 packet or so of pectin with a couple spoons of sugar and reboil it for about 5 minutes. I never boil the jam longer than about 15-20 minutes total. Perhaps this had something to do with it? Good luck and let me know how your next try turns out!

  3. If you dont want to add more pectin you can always add an apple for more natural pectin in your jams. It looks really good, thanks for sharing

  4. wow! I never knew that! would you peel the apple and add it with the rest of the fruit at the beginning? I am going to try this out! Thanks for that tip!

  5. this looks fantastic- I have some peaches left and you know what I am going to do with them now :)

  6. Gosh that peach jam looks great. I will have to try it soon. Thanks for sharing with us.