Peach Jam

Enjoy the peak flavour of fresh summer fruits and vegetables long past the season by preparing homemade jams, jellies, preserves, and pickles. Our collection of small-batch recipes includes easy pickles and jams that can be stored in the refrigerator, as well as canning instructions for longer storage. This easy peach jam recipe preserves orchard-fresh flavour with nothing but sugar, lemon, and salt. The fresh peach jam can be refrigerated for up to two months. Preserve orchard-fresh flavour with nothing but sugar, lemon, and salt.

3½ lb peaches, peeled, halved, pitted, and cut into chunks (~ 8-10)
1¼ lb sugar (~ 3 cups)
1 Tbsp. + 1 tsp. lemon juice, freshly squeezed
sea salt

Working in batches, pulse peaches in a food processor until chunky.

Transfer to a small saucepan, and add sugar, lemon juice, and ½ tsp. salt. Bring to a boil, stirring frequently.

Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool.

Refrigerate until completely cooled.

Makes 3 cups.