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Homemade peach jam. Easy and simple dessert recipe

25 mayo, 2021

With these quantities, about 4-6 jars will come out, depending on their size. It is convenient start by washing them well and sterilizing them in the oven at 100º C or boiling them in water, including the lids.

The first step is wash, peel and chop the peachess, removing the bone, trying not to waste any of its juicy pulp. They must be undamaged specimens, at their point of maturation but not overdone, juicy and very aromatic, that are sweet by themselves. Weigh already prepared until obtaining, approximately, a kilo and a half of fruit.

Place in a large pot, preferably with a heavy bottom, and add the sugar. Stir well and allow about 10 minutes for the sugar to dissolve with fruit juices. Add the lemon juice, stir and put on the fire. Place a small plate in the freezer to check the thickness point later.

Bring to a boil, lower the temperature and cook gently. Stir constantly gently, removing any foam that may come out. Continue cooking about 30-45 minutes; It will depend on the point of the peaches and the power of the fire.

When they are very tender and almost undone, blend if desired with an arm mixer -minipimer-, leaving more whole pieces of fruit to taste. Test the point by pouring a teaspoon into the frozen dish; after a few seconds it should be thick. Return to the heat if necessary to cook and reduce a few more minutes.

Proceed to pack according to the usual method that we follow at home, or as described here. If we want to keep the jars for months in the pantry we will have to re-sterilize them once they are full by boiling them in water for about 30 minutes, ensuring that it has done an empty effect.

Peach jam.  Steps

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With what to accompany the peach jam

The peach jam It is one of the most classic of breakfasts and snacks, delicious simply with a good bread, alone or with butter, it even makes a great pair with fresh and creamy cheeses. It is also perfect for filling cakes and cookies, icing fruit on cakes or brightening other sweets. And it can also be used in savory dishes, particularly in marinades and meat sauces, replacing apricot without problems.