1Tablespoonlemon juicefreshly-squeezed (juice from about ½ a lemon)
Instructions
Peel, pit, and finely dice the peaches: To easily peel peaches blanch in boiling water for 60 seconds, then run under cold water for 1-2 minutes. Score the skin with a knife to start—then it should peel off easily.
1 ½ pounds peaches
In a large saucepan, combine peaches, sugar, and lemon juice. Slightly mash your peaches with a potato masher if you want a smoother jam.
1 cup granulated sugar, 1 Tablespoon lemon juice
Place the pan over medium heat. Stir constantly until the sugar dissolves completely and the mixture begins to boil.
Reduce heat to medium-low and continue simmering, stirring frequently to prevent sticking. Cook for about 15 minutes, or until the jam thickens and reaches 210-220℉ or passes the plate test (see note on the plate test below). It will continue to thicken up a bit as it cools.
Remove from heat and carefully transfer to clean jars. Allow to cool completely before placing on the lids. Store in the fridge for up to 3 weeks or freeze for longer storage.
Notes
Consistency: You can leave peach chunks or puree some for a smoother texture.
If you don't have an candy thermometer or instead read thermometer you can use the "plate test" to check if your jam is ready, place a small plate in the freezer while the jam cooks. When you’re ready to test, spoon a little jam onto the cold plate and return to the freezer for 1 minute. Run your finger through the jam—if it wrinkles slightly and holds the line, it’s done. If it is very liquidy, keep cooking and test again in a few minutes.
Recipe yields about 1 1/2 cups of jam. I like to divide into 2 wide mouth half pint jars and place one in the fridge and freeze one for later.
Nutrition calculation is based on 1 Tablespoon serving.