How to Make Homemade Peach Jam - Without Pectin- Steph’s Stove
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- Опубліковано 28 сер 2024
- 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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Looks delicious 😋. I am surprised you did not lay a rack, round cooling rack or light towel in the bottom of your water bath to keep jars from touching the pan bottom or each other.
I love canning, especially in the summer. Fortunately, I have never had any problems with jars; however, they do rattle quite a bit. I appreciate the comment and may look for a rack insert to use as I will be doing more canning next summer. This is not something I had previously thought about but a great idea. Thanks for watching and your comment!
Oh my goodness!! Guess I’ll be making a run for peaches tomorrow. Looks absolutely delicious!
It’s hard to beat homemade peach 🍑 jam!!! Thanks for watching and your comment!
I have peaches 🍑 looking for recepies, and I'll definitely use your recipe .thank you
So glad I could help! Peach 🍑 jam is just delicious. 😋
Thanks for watching and have a blessed weekend!
You can always use an extension cord for your electrical appliances
That is a great idea! I should get one because it always seems my outlet is not in the most convenient place when I’m cooking. Thanks for watching and your comment!
Peach jam. Yes ma’am
Thanks Dave! Fresh peaches always make the best jam. Enjoy!
I would use a wooden spoon. The ticking from the spoon is too much. But looks delishes
Yes, it has amazed me how much the microphone picks up.
I noticed you didn’t wipe clean the jar rim before putting on the lid. It may not be necessary to turn them upside down. They should pop & seal right side up.
The funnel does helps to prevent any spills and I generally only go over them if the jam spills onto the rim. You are correct, they will just pop sealed. I just have a habit of turning them upside down. Thanks for watching and your comment!
We have Georgia Belle peach tree. We have Loooootttts of peaches and I'm making peach jam first time, your video is helpful, thank you! Georgia Belle is super sweet so I'm gonna try make em without sugar. Here's to hoping that it will turn out well! Blessings!
Wow! That will be so rewarding to make jam from your own peaches. Thanks for watching and your comment! Please let me know how your jam turns out.
@@stephsstovebystephaniethom7249 i had my husband try some while it was cooking, I'm glad he did, turns out the taste was too tart from lemon. So we ended up adding 2 1/2 cup of sugar. I just finished cooking them, they are in the jar, boiling bath right now 😁
I might buy sweetener next time I make them so that I can make sugar free version 😁
Usually, the amount of sugar will range from 2 1/2 - 3 cups depending on the sweetness of your peaches. The lemon helps to keep the jam bright and prevent color change. So excited about your first batch of jam; I hope it won’t be your last. Enjoy!
Yes! You can make this with sugar substitute. A good option is Truvia at a rate of 1/2 cup Truvia for each recommended cup of sugar.
I may have missed it, I'm not sure, but can you use an emersion blender and blend it up if you wanted it to be smooth?
Absolutely! That would work perfect. Thanks for watching and your comment. Don’t forget to click “subscribe” so you can be notified when new videos post. More great recipes coming soon!
Your jam looks beautiful. However, you didn’t clean your rims or debubble. Plus water should cover jars by at least 1”. Turning your jars upside down is not an approved method.
Thank you for watching and your comment. Generally, I only wipe the lids if there are spills. I have found the funnel prevents extra spilling. As for the debubble, I follow the same method my grandmother used (flipping upside down) and have never had any problems. Thanks again for watching and I appreciate your input.
@@stephsstovebystephaniethom7249 Thank you for the thorough tutorial 🙂 This will be my 1st time making peach jam. I was also curious about the jars turned over to debubble … can this be done with pickles and other water bath canned foods? I would be nervous to try this with pressure canned foods (beans, meat, etc.) but would love your opinion; it is evident that your are quite an experienced canner. Thank you!
@@hartleyfamily5451 first, I would like to thank you for your kind words. However, I’m not an expert just a home cook. My opinion is…I would not use this for pickles or vegetables due to the amount of hot liquid in vegetable/pickle canning. This method is for jams and jellies. As for meat, I have never canned meat but have heard about it. I think it was more popular pre-refrigeration time. Like most, I simply freeze meat using a vacuum sealer in either a chest or upright freezer. Thanks for watching and your comment! Don’t forget to subscribe for more recipes that are posting weekly.
How many cups of peaches
I generally don’t measure the peaches in “cups” I just use about 18-20 fresh medium peaches 🍑 when making jam. This is because the size of the peaches will determine how many cups are produced when pealed and diced. I have found using a general number of peaches works best. Thanks for watching and your question. Have a blessed weekend!
How long will this jam last?
After it has been preserved and the jars have sealed properly (you will hear a pop and the lid will dip in at the center) they will be self stable for about 12 months. After the jars are opened, store them in the refrigerator. Thanks for watching and for your question. Have a blessed day!