How to Make Homemade Peach Jam - Without Pectin- Steph’s Stove

pectin

💰Cheaper: cornstarch

Cornstarch is a less expensive thickening agent.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often cheaper.

lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity but will alter flavor.

vanilla extract

💰Cheaper: vanilla essence

Vanilla essence is a more affordable alternative.

Wash the peaches with Dawn dish soap and rinse thoroughly to remove all soap.

Towel dry the peaches to remove excess moisture.

Peel the peaches, removing the skin and core, and cut them into smaller pieces.

Add 8 tablespoons of lemon juice to the chopped peaches to keep them bright and fresh.

Mix the chopped peaches and lemon juice together.

Add 2 to 3.5 cups of sugar to the peaches, adjusting based on the sweetness desired.

Stir the peaches and sugar to incorporate and let them sit at room temperature for about 1 hour to macerate and release juices.

After 1 hour, check the mixture to see how much liquid has been released from the peaches.

Turn the stove to high heat and bring the peach mixture to a full rolling boil.

Once boiling, reduce the heat to medium and cook for about 1.5 to 2 hours, stirring occasionally to prevent sticking, until the mixture thickens to a jelly-like consistency.

Cooking Techniques

Equipment Needed

Spice Level: