Easy Peach Jam

This recipe makes enough to fill one pint-sized jar of jam. You can double or triple this recipe, but I wouldn’t go beyond that to ensure the mixture properly reduces.

1. Get a large pot of water boiling to remove peach skins. Put peaches in boiling water for 10 seconds and transfer them to an ice water bath to cool. Skins of ripe peaches will remove easily. Remove pit and cut peaches into 1/2″ chunks.

2. Using tongs, put your jar, lid and band in the boiling water for 10 minutes to sterilize. Use tongs to remove your sterilized jar, lid and band and allow to dry on a clean, dry towel.

3. Transfer cut peaches, sugar, lemon juice and zest into a large pot (preferably a wide pot, to promote the reduction of juices). Bring mixture to a boil and then simmer for 30-40 minutes or until mixture has reduced and is thick. Stir frequently, especially towards the end when the mixture has thickened. I like my jam chunky, but you can use a potato masher or immersion blender to break down the peaches further. Be careful during this process, though, the jam gets very hot.

4. Ladle jam mixture into 1 pint jar (leave 1/4″ of headspace if doing the full canning process) and cover jar with lid and band. Transfer to the refrigerator when jar has cooled or process immediately in a hot water bath for 10 minutes, cool to room temperature and store in a cool, dark place for up to one year.