Summer is when a lot of fruits come into season. I always associate watermelon with summer but one of the fruits I always forgets are peaches. Peaches are most abundant in the summer. In order to take advantage of the summer, I decided to make some recipes using peaches. This first recipe I made is a peach jam. I made jams before, it was not often but since peaches ripe pretty easily, it was a good way to preserve it.
Less kitchen waste!
Jams is a great way to preserve some excess fruits. In my kitchen, we often have fruits in our fridge for weeks and sometimes it has to be thrown out. My husband does not eat fruits unless it’s put in front of him. However it’s cheaper to buy fruits in bulk as long as you can cook it in a variety of ways. Jams is my solution for summer and fall when I have excess fruits lying around.
For most commercial jams usually have pectin because it helps to bind the jams together and sugars and other modifiers to preserve the jams. I didn’t add any pectin because I didn’t have any and prefer a thinner consistency. My recipe for jam does not require a lot of ingredients but do require a bit of time. Overall it took me about 40 min to make it.
Using Peach jam in other recipes
I find jams to be very versatile that can be eaten on its own but serve as a filling for dessert like cookies, tarts etc. I would use the same recipe for strawberries, raspberries which should be in season in the fall. This would also be great on some home made bread. Since the fall is approaching soon, I will definitely try to use apples or raspberries to make the same thing. You can preserve it up to about a month but I would eat before then. I also used the jame in a peach tart I made with leftover peaches. I made peach filled cookies which was very delicious.
Pro-tip
- make sure to keep the heat on low or else you might burn the bottom
- stir occasionally and don’t forget about it or else the liquids will boil out and your the bottom of the pot will be burnt.
Peach Jam
Ingredients
- 9 clamshell peaches
- 1/2 cup granulated sugar
- 1 tbsp maple syrup
- 1 tbsp lemon juice or apple vinegar
- 1/4 cup water
Instructions
- Wash the peaches thoroughly.
- Cut Peaches in half and remove the pit. Cut into slices or smaller pieces if desired
- place into a pot, add water, sugar, lemon juice/vinegar, maple syrup
- bring it to a boil. The peaches will release a lot of water
- After it comes to a boil, boil for about 5-10 minutes. Turn it to medium
- Let it simmer for 15 minutes on medium and stir occasionally
- Turn the heat down to low and continue to simmer for about 30 minutes, stirring occasionally.
- turn off the the heat once most of the water has evaporated and you are left a more thick jam like consistency.
- Transfer to a jar or container and cool down.
- Put into the fridge. Store up to 1 week.
Easy Watermelon Kimchi
Peach Jam Cookies
