Guide To Serve Peach Jam Recipe Without Pectin Quick

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Summer’s bounty of juicy peaches deserves a delicious and versatile preserve. This recipe delivers a fantastic homemade peach jam without using pectin, a common thickening agent. It’s perfect for slathering on toast, topping ice cream, or filling pastries.

Ingredients:

Peach Jam Without Pectin
Peach Jam Without Pectin

4 cups ripe peaches, pitted and chopped (about 5-6 large peaches)

  • 3 cups granulated sugar
  • 1/2 lemon, juiced (about 2 tablespoons)
  • 1 tablespoon vanilla extract

  • Instructions:

    1. Prep the Peaches: Wash and dry the peaches thoroughly. Using a sharp knife, halve and pit them. Chop the peach halves into bite-sized pieces.

    2. Combine Peaches and Sugar: In a large pot that doesn’t react with acid (stainless steel or enameled cast iron works well), combine the chopped peaches and granulated sugar. Stir gently to coat the peaches evenly with sugar.

    3. Let the Mixture Macerate: Let the peach-sugar mixture sit for at least 30 minutes, or up to an hour. This allows the peaches to release their natural juices, which will help create a thicker jam later.

    4. Add Lemon Juice and Vanilla: After maceration, stir in the lemon juice and vanilla extract. The lemon juice adds a touch of brightness and helps to balance the sweetness of the jam.

    5. Bring to a Boil: Over medium heat, bring the peach mixture to a rolling boil. As it heats, the sugar will dissolve, and the mixture will become bubbly.

    6. Reduce Heat and Simmer: Once boiling, reduce the heat to medium-low and simmer the jam for 45-60 minutes, stirring frequently. The jam will thicken as it simmers due to the natural pectin in the peaches. To test for doneness, place a small spoonful of jam on a chilled plate. If the jam wrinkles when you push it with your finger, it’s done.

    7. Sterilize Jars (Optional): While the jam simmers, you can sterilize your jars for an extra layer of food safety. Wash your jars and lids thoroughly with hot soapy water. Rinse them well and bring a large pot of water to a boil. Carefully place the jars and lids in the boiling water for 10 minutes. Remove them with tongs and place them upside down on a clean kitchen towel to air dry.

    8. Fill and Seal Jars: Once the jam is thickened and done, remove it from the heat. Carefully ladle the hot jam into your sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth. Secure the lids tightly.

    9. Process Jars (Optional): For extra long-term storage, you can process the filled jars in a boiling water bath canner. Follow the specific instructions for your canner model and altitude.

    10. Cool and Store: Let the filled jars cool completely at room temperature. Once cool, check the seals for tightness. You can store unopened jars of peach jam in a cool, dark pantry for up to a year. Once opened, refrigerate the jam and enjoy it within 3 weeks.

    Nutrition Facts (per 1 tablespoon serving):

    Calories: 50

  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Carbohydrates: 13g
  • Fiber: 1g
  • Sugar: 12g
  • Protein: 0g

  • Note: This is an approximate nutritional value based on common ingredients. It may vary depending on the specific ingredients used.

    Conclusion

    This homemade peach jam recipe is a fantastic way to capture the taste of summer and enjoy it year-round. It’s perfect for those who prefer a less processed option without relying on pectin. With its vibrant color, delightful flavor, and easy-to-follow instructions, this jam is sure to become a favorite in your kitchen.

    Frequently Asked Questions (FAQs)

    1. Can I use frozen peaches in this recipe?

    Yes, you can! Just thaw the frozen peaches completely before using them. You may need to adjust the cooking time slightly, as frozen peaches tend to release more liquid.

    2. My jam isn’t thickening. What can I do?

    There are a few reasons why your jam might not be thickening. Make sure you’re using ripe peaches, as they naturally contain more pectin. You may also need to simmer the jam for a longer time to allow it to thicken properly.

    3. How long will this jam last without processing?