Alright, let me spill the beans (or, well, the peaches). Every summer, when peach season is in full swing and my kitchen smells like pure sunshine, I make this 3 ingredient homemade peach jam. It all started when I accidentally bought way too many peaches at the farmer’s market—honestly, who can resist those little old ladies with their baskets piled high?—and had to figure out what to do with the extras before they turned into mush. My mum always jokes that I’m the queen of overbuying produce and, you know what, she’s probably right.
Why You’ll Love This (I Swear By It)
I make this when someone drops by unexpectedly, or when I want to feel slightly fancy (without, you know, actually putting in much effort). My family goes wild for this stuff—especially spread thick on buttery toast. Plus, if you’ve ever tried wrangling pectin, you know the struggle—it always seems to turn into a science experiment. This recipe? Nope. Just three simple things, and no chemistry set required.
What You’ll Need (and Substitutes That Work Just Fine)
- Peaches (about 4 cups chopped, or roughly 5-6 medium): I use whatever’s ripe, but actually, I find it works better if they’re a tad overripe—juicier and sweeter! Sometimes I grab the bruised ones that are on sale. Nectarines work in a pinch. My neighbor swears by frozen peaches, but I prefer fresh if I can swing it.
- Sugar (scant 1 cup, or a generous three-quarters if you like it less sweet): My gran always insisted on caster sugar, but regular granulated does the job. Occasionally, I’ll throw in a spoonful of honey instead if I’m feeling fancy.
- Lemon juice (juice from 1 big lemon, about 2 tablespoons): Bottled is fine, though fresh tastes brighter. I once tried lime—tasted odd, honestly, but you might like it?
How To Make It (With All My Little Quirks)
- Prep the peaches: Peel and chop your peaches. If the skins slip off easily, great; if not, don’t stress, they’ll cook down. Sometimes I get lazy and leave a bit of peel on—more fiber, right?
- Get things going: Toss the peach chunks, sugar, and lemon juice into a big saucepan. Stir it up. Let it sit for about 10 minutes—this is the perfect time to make a cuppa or scroll through cat videos.
- Cook it down: Set the pan over medium heat. Stir often (burnt jam is a sad, sticky business). After about 20 minutes, the peaches will be soft and syrupy. If it looks a bit weird at this stage—foamy or slightly separated—don’t freak out, it always comes together.
- Mash or blend: Grab a potato masher and squish things up for a chunky jam, or hit it with a stick blender for smooth. This is where I usually sneak a taste—one for me, one for the jar.
- Thicken it up: Keep simmering till it thickens (about 10-15 more minutes). I tend to check by spooning a little on a cold plate; if it wrinkles when pushed, it’s ready. Or just wing it—sometimes runny jam is nicer on yogurt.
- Jar it: Ladle into clean jars. I just use what’s around—no need for anything too fancy unless you’re gifting.
Notes & Mistakes I’ve Made (So You Don’t Have To)
- Once, I forgot the lemon juice entirely—result was super sweet, almost candy-like. Not terrible, just a bit too much for my toast.
- If you overcook it (guilty), it gets a bit chewy. Actually, some people like it that way. Up to you.
- I used to fuss about sterilizing jars like a scientist; these days, I just wash them with boiling water if I’m eating the jam within a week.
Other Experiments (Hits and a Miss)
- Added a pinch of cinnamon once—oddly nice with warm scones.
- Tried brown sugar instead of white; jam turned out a bit too molasses-y for me. Maybe you’ll love it?
- Once added a splash of vanilla—tasted almost like peach pie in a jar. Highly recommend that one.
When You Don’t Have All The Gear
Yes, a big saucepan is helpful. But I’ve made this in a deep skillet when that’s all I could find (just stir more often so it doesn’t stick). No potato masher? Use a fork, or just let the chunks be. Don’t have canning jars? Recycled jam jars from the supermarket work, too. Honestly, I’ve even used an old pasta sauce jar in a pinch.
Keeping Your Jam (If It Lasts That Long)
Technically, this’ll last in the fridge for up to two weeks. But, and this is a big but, in my house it never makes it past the weekend. If you want to store it longer, check out Ball Canning’s guide—they really know their stuff.
How My Family Eats This (And How You Might)
We dollop it on hot buttered toast, obviously. But my sister stirs it into her morning porridge (she calls it “breakfast gold”). Sometimes I spoon it over vanilla ice cream—which feels way fancier than it is. Oh, and don’t laugh, but once I used it as a glaze for chicken. Not bad, actually! Here’s some more peachy inspiration if you fancy.
Lessons Learned (AKA, Don’t Repeat My Goofs)
- Don’t rush the thickening step. I once did and got peach syrup instead of jam. Still good, but not what I’d promised everyone.
- Skimped on the sugar once—it set weirdly and tasted flat. There’s a reason this old trick works.
- And, if you think you can multitask and answer emails while stirring—just don’t. Burnt jam smells linger for ages.
FAQ: Real Questions I’ve Actually Been Asked
- Can I double or triple the recipe?
- You can, but the cooking time gets longer and it’s easier to scorch. I learned that the hard way, so best to stick to smaller batches if you can.
- Do I really need to peel the peaches?
- Honestly, nah. The skins soften up, and if you blend it you won’t even notice. Unless they’re super tough, in which case, maybe do a quick peel.
- Is there a way to make this sugar-free?
- Sort of. I’ve tried using honey or even maple syrup, but the texture’s a bit runnier. Or just cut the sugar and enjoy it as a sauce.
- What about freezing the jam?
- Yep! Let it cool, pop into freezer-safe containers. Just leave some room for expansion. Defrost in the fridge when you need it.
- Can I use this with other fruit?
- Oh, for sure. Plums, apricots, even strawberries—just adjust the sugar to taste. One time, I tried pears, but it was a bit bland unless you add ginger or something.
Anyway, if you give this a go, let me know how it turns out. Oh, and if you end up with peach jam everywhere (like I usually do), just call it “rustic”—that’s what all the fancy chefs seem to do!
Ingredients
- 4 cups fresh ripe peaches, peeled and diced
- 1 1/2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon water (if needed)
- 1 teaspoon lemon zest (optional)
Instructions
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1In a large saucepan, combine the diced peaches, sugar, and lemon juice. Stir well to coat the peaches evenly.
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2Let the mixture sit for 10 minutes to allow the peaches to release their juices.
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3Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring frequently.
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4Reduce the heat to low and simmer for 30-35 minutes, stirring occasionally, until the jam thickens. Mash the peaches with a potato masher for a smoother texture if desired.
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5Optional: Stir in vanilla extract, cinnamon, salt, and lemon zest during the last 5 minutes of cooking for extra flavor.
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6Remove from heat and let cool slightly. Transfer the jam to sterilized jars and refrigerate. Enjoy on toast, yogurt, or as a dessert topping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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