Homemade Peach Jam (without pectin)
Items needed: lemon juice, fresh peaches, granulated sugar, jam jars with lids and seals.
8 tablespoons of lemon juice
6 lbs of fresh peaches (18-20 medium peaches)
3 cups granulated sugar
Wash peaches, peel, remove pit, and chop into small chunks. Add lemon juice to peaches and stir to coat in a large heavy bottom pot. Lemon juice prevents browning and allows peach color to stay nice and bright. Add sugar over peaches gently mixing to combine (you may add up to ½ cup more or less sugar depending on the sweetness of your peaches). Allow the mixture to sit at room temperature for approximately 1 hour.
Bring the mixture to a boil over medium-high heat, stirring occasionally, reduce heat to medium and simmer for 1 ½ - 2 hours until liquid has reduced and becomes jelly-like. During this process you will need to stir often to ensure the jam does not burn. To test jam consistency … place a plate in the freezer to chill, remove, and smear a small amount (½ teaspoon) of jelly mixture to the chilled plate. This will simulate your end result and if you are pleased with the plate-test result, your jam is ready.
Remove from heat and pour hot mixture into clean jam jars leaving approximately ½ inch space at the top of each jar. Wipe any spilled amount from outside of the jar and jar lid. Add jar lid and ring seal to each jar and tighten by hand. Do not over tighten.
Bring a large pot of water (enough to cover each jar by 1 inch) to a rolling boil. Carefully place jars in water using tongs and allow to boil for 10 minutes. Remove from water, place upside down on a towel to cool. Once jars properly seal, you will hear the lids “pop” indicating the sealing process is complete.
Sealed jars (that have been processed in a boiling water bath) can be stored for up to 18 months. Once opened, refrigerate open jars for up to three (3) weeks. Enjoy!
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