PEACH JAM: How to make & can peach jam from scratch | Easy step by step tutorial

pectin

🥗Healthier: chia seeds

💰Cheaper: cornstarch

Chia seeds can thicken naturally without added sugars.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a unique flavor.

Rinse the peaches and cut out any bad spots.

Remove the seeds from the peaches and put them into a food processor.

Puree the peaches in the food processor until desired consistency is reached.

Pour the pureed peaches into a large stock pot.

Add 2 tablespoons of lemon juice and 1 box of fruit pectin to the pot and stir well.

Bring the mixture to a boil, ensuring it reaches a rolling boil that cannot be stirred down.

Once at a rolling boil, boil for 1 minute.

Add 3 cups of sugar to the boiling mixture and stir until completely dissolved.

Bring the mixture back to a rolling boil and boil for another minute.

To check if the jam is set, drop a small amount on a plate and let it cool for 1-2 minutes; if thick, it's ready to can.

Fill sterilized jars with the jam, leaving an inch of headspace.

Wipe the rims of the jars, then add lids and bands, tightening them fingertip tight.

Place jars in a boiling water bath canner and ensure it returns to a boil before starting the timer.

Water bath can the jars for 10 minutes.

After 10 minutes, remove jars and place them on a towel on the counter to cool undisturbed for 24 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary