Grandma’s fine peach jam – Grandma cooks

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During the season you can make peach jam yourself at home. You only need a few ingredients and you get a natural spread without chemical additives. Peach jam is delicious for breakfast or as a filling for cakes and cookies.

Since peaches are low in pectin, a natural gelling aid, you should add some gelling agent for a good result. Apple pectin as powder, agar-agar or locust bean gum are ideal here. Add it according to the dosage instructions.

Since peaches already have a lot of sweetness, we use preserving sugar 3:1 in our recipe. But you can also use 2:1, the result is a lot sweeter. If you have very overripe peaches, it may even be enough to cook with just apple pectin and no additional sugar. That’s up to your own taste.

Cooking tips

You can process peaches with or without peel. It’s easier to peel them if you pour boiling water over them whole in a bowl and let them steep for a minute. Then the peel can be easily removed with a small knife. If you want to process the fruit with the peel on, wash and deseed it well and puree the fruit well with the hand blender before cooking it. However, you can get a finer jam from fruit without the peel.

Peaches foam up a lot when cooked. It helps to add a drop of neutral (!) oil while cooking. Make sure to use a large pot that allows room for foaming without overflowing. Do not put a lid on the pot while cooking.

Flavor variations

For a special flavor, try using one of the following spices and additions:

Chop up a few fresh basil leaves and place them uncooked in the jam jars to be filled. Over time, these then release their aroma into the filled jam.
Cook a few sprigs of thyme or rosemary and remove them before bottling.
Lavender goes great with peaches. Add a dash of lavender syrup or a few sprigs of fresh lavender.
A dash of Amaretto gives it a nice nutty aroma.

storage

Filled while still hot and stored in a cool, dark place, your peach jam will last for up to 9 months. Please note: the higher the sugar content, the longer the shelf life. Jam without added sugar only has a shelf life of around 6 months.

Once opened, jam should be stored in the refrigerator and used within 1 to 2 weeks. Also rely on your sense of smell and taste.

Also try our peach compote or sunken peach cheesecake.

Grandma’s delicious peach jam

Total time15 minutes

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This is how it’s done

Wash the peaches first. If you want to peel them, put them in a large bowl and pour boiling water over them. Let them stand for 1 minute, then peel them with a small knife. Then remove the stones and cut them into rough pieces.
Place the peach pieces in a large pot. If you want pieces in the jam, you can simply leave the fruit roughly chopped. If you like your jam or preserves finer, you can lightly puree the peaches.
Add the lemon juice to get a nice color and score the vanilla bean before adding. Add a drop of oil to reduce foaming.
Stir in the preserving sugar and bring to the boil. Once the peach mixture is bubbly, let it cook for 3-4 minutes.
In the meantime, prepare the glasses. Rinse them very hot and have them ready.
Make one Gelling test of your peach jam to test if it is ready for bottling. If everything gels well, it’s ready.
Remove the vanilla pod, briefly puree it again if necessary and pour it into the jars provided. Leave just a little space under the edge. Seal the jars tightly immediately. The faster they cool down, the stronger the negative pressure becomes. So keep them as cool as possible.