Why I Keep Coming Back to This Jam (Honestly)
Okay, picture this: it’s late July, and I’m standing barefoot in my kitchen, elbow-deep in a pile of peaches that are ripening waay faster than I can eat them. I always think, “Oh, I’ll make a pie!” but somehow never do. Jam, though? Jam I can do—and freeze, and forget about, and then enjoy on toast in October. My family always demolishes this stuff; my youngest calls it “sunshine in a jar.” (He also once called it “sticky goo”—kids, huh?) If you ever feel intimidated by canning, this is for you. No hot water baths, no thermometer stress, just good messy fun and a freezer.
Why You’ll Love This (At Least I Do)
I make this when the peaches are falling off the tree (or, okay, the sale table). My family goes slightly bananas for it, especially over ice cream. Sometimes I whip up a batch for neighbors because honestly, it makes me look like I have my life together. It’s also perfect for those days when I can’t bear to turn on the oven. And if you’ve ever stood in the jam aisle wondering what’s actually in those jars, making it yourself just feels better. Trust me, after the first taste, you’ll find yourself hoarding peaches too. (Btw, if your jam doesn’t look like the pictures online, join the club. Looks aren’t everything—taste rules!)
What You’ll Need (With My Go-To Swaps)
- 4 cups chopped fresh peaches (about 6 really ripe ones; I sometimes mix in a handful of nectarines if I’m short)
- 1 1/2 cups granulated sugar (my grandma swore by C&H, but honestly, store brand is fine—sometimes I do 1 cup white, 1/2 cup light brown for a bit of oomph)
- 2 tablespoons lemon juice (bottled is okay, but I like to squeeze a fresh lemon if I’m feeling fancy)
- 1 packet (1.5 oz) fruit pectin (Sure-Jell is what I grab, but Ball or even that random box from the hardware store works in a pinch)
- Optional: a teeny pinch of salt (never hurts!)
My Jam Session: How I Actually Make It
- Peel and prep the peaches: Sometimes I blanch them for 30 seconds and the skins just slip off; other times I get lazy and use a veggie peeler—both ways work, no big deal. Chop ’em up (don’t stress about perfect pieces).
- Smush the peaches: Toss them in a big bowl and mash with a potato masher or, in a pinch, the bottom of a mug. You want about 2 cups of juicy mash. This is where I usually sneak a taste; quality control, right?
- Mix in the sugar: Sprinkle sugar and lemon juice over the peaches. Stir it up until it starts to get glossy and syrupy. Let it hang out for 10 minutes. Makes a mess, but it’s worth it.
- Prep the pectin: In a small saucepan, stir the pectin into 3/4 cup water. Bring to a full rolling boil (which is more aggressive than I expected the first time—don’t walk away!). Boil for 1 minute, stirring all the while so it doesn’t gunk up. (I once burned it and it smelled…not great. Don’t make my mistake!)
- Combine and stir: Pour the hot pectin mixture into the peaches and stir like you mean it for 3 minutes. It’s supposed to thicken up—if not, don’t panic, it’ll set in the freezer.
- Ladle into containers: Spoon jam into clean freezer-safe jars or even plastic tubs. Leave about 1/2 inch at the top for expansion. If you spill some, just lick the spatula (or, I mean, wipe it up).
- Let it mellow: Let the jars sit on the counter for a few hours to thicken up. Then, pop ’em in the freezer. Or, if you can’t wait, in the fridge for immediate gratification.
Notes from My Many Messes
- If you like it chunky, don’t mash the peaches too much. Actually, I find it works better if you leave some bits for texture.
- Sometimes the jam looks a bit separated after freezing—just stir it when you thaw, it’s all good.
- I tried reducing the sugar once to save calories, but…it just didn’t set. Stick close to the ratios for best results.
- If you spill pectin on the counter, wipe it up right away—trust me, it dries like glue.
Variations I’ve Tried (Some Worked, Some…Not So Much)
- Swapped in honey for half the sugar—tasted great but set a bit softer than usual.
- Sneaked in some raspberries—turned out pretty but the seeds got everywhere. Maybe strain them if you’re picky.
- Tried a dash of vanilla extract once. Not bad, but honestly, it got lost behind the peach flavor.
- I once used frozen peaches (thawed) when fresh weren’t around. Texture was a bit mushier, but still tasty.
What If You Don’t Have All the Gear?
Technically, you’re supposed to use freezer-safe glass jars or those cute little plastic containers, but I’ve used old yogurt tubs in a pinch. No potato masher? A big fork or even clean hands works. If you don’t have a saucepan, you could (carefully) microwave the pectin and water, just keep an eye on it so it doesn’t boil over and make a mess. (Ask me how I know!)
How to Store (Though Good Luck Keeping Any Left)
Pop the jam in the freezer and it’ll keep for up to a year, though honestly, in my house it never lasts more than a day! Once thawed, keep it in the fridge, and try to eat it up in 2–3 weeks. If it gets watery, just give it a good stir.
How I Love to Serve It
On hot buttered toast, obviously. But also spooned over vanilla ice cream, or as a sneaky middle layer in a peanut butter sandwich (my personal favorite, which my kids think is “weird”). For brunch, we do a sort of DIY yogurt parfait bar with this jam, granola, and whatever fruit is hiding in the fridge.
Things I Wish I’d Known (aka Pro Tips)
- I once tried rushing the stirring step and ended up with lumpy jam. Take the full three minutes. You’ll thank yourself.
- Always clean the jar rims before you put the lids on—otherwise, good luck getting them open again later.
- Jam gets thicker as it cools; don’t worry if it’s a bit runny when you jar it. (I used to panic. Not anymore!)
- If you get pectin on your shirt, it’s probably a lost cause. Apron up or embrace the stains like I do.
FAQ (Yes, People Actually Ask Me This Stuff)
- Can I use less sugar? I mean, you can, but the jam probably won’t set quite right. There’s special low-sugar pectin out there if you’re keen—check here for more info.
- Do I have to peel the peaches? Not strictly, but I think the skins make it a bit chewy. Your call! Sometimes I skip it when I’m short on time.
- What’s the difference between freezer jam and regular jam? Freezer jam doesn’t get cooked much, so it tastes fresher and more like actual peaches (in my opinion). It’s also way less work—no canning bath, no stress.
- Can I double the recipe? Actually, I find it works better if you just make two separate batches. For some reason, big batches don’t always set up right. Learned that the sticky way.
- Where do you get your jars? Ooh, good question—sometimes I get lucky at the thrift store (hello, vintage vibes), or I order them online. I like the Ball quilted jars for jam—they’re cute and sturdy.
Oh, and before you go: if you want more ideas for what to do with summer fruit, I get a ton of inspiration from Smitten Kitchen. Deb’s peach tips are legendary. Anyway, happy jamming! If you wipe peach juice on your shirt, I won’t judge.
Ingredients
- 3 cups fresh ripe peaches, peeled and finely chopped
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 package (1.59 oz) instant fruit pectin
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1/4 cup water
Instructions
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1Wash, peel, and finely chop the fresh peaches. Measure exactly 3 cups of prepared fruit into a large mixing bowl.
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2Add lemon juice and salt to the peaches. Stir well to combine.
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3In a separate bowl, mix the granulated sugar and instant fruit pectin together.
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4Add the sugar-pectin mixture to the peaches. Stir for 3 minutes until the sugar is completely dissolved.
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5Stir in water and vanilla extract (if using). Mix until well combined.
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6Ladle the jam into clean, freezer-safe containers, leaving about 1/2 inch of space at the top. Seal and let stand at room temperature for 30 minutes before freezing. Store in the freezer for up to 1 year or in the refrigerator for up to 3 weeks.
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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