Homemade peach jam is a timeless classic that captures the essence of summer in every jar. With my passion for preserving authentic kitchen secrets and blending traditional methods with a touch of creativity, this recipe is a nod to the art of Italian home cooking. Using ripe yellow peaches and optional rhubarb for a unique twist, this jam is not only delicious but also reflects the joy of crafting something homemade. Whether you're a seasoned cook or just starting your culinary journey, this step-by-step guide will help you create a rich, caramelized jam perfect for breakfast spreads, desserts, or thoughtful gifts. Let's dive into this delightful process and fill your pantry with jars of sunshine!
As I don’t want the peach season to come to an end, I make jam so we can enjoy them for the rest of the year.
The pectin is used to reduce the cooking time, preserving the natural vitamins from the fruit. Though I like caramelized peach jam, and I prefer to cook it for longer, despite the loss of some of the vitamins.
So I don’t add pectin, only for this reason.
We made this jam the first time with my father by mistake! We forgot the jam was boiling and the peaches caramelized, it was delicious. I never managed to make it exactly the same, however, every time I make it, and it brings back memories of my father Francesco.
I do not change the dose of fruit vs sugar from the recipe. The sugar blocks the fruit fermentation.
Caramelized Peach Jam
Ingredients
- 100 oz peaches I use the yellow variety
- 200 oz caster sugar
- lemon zest
- rhubarb optional
Instructions
- Before starting with the peach jam, put all the glass containers in the dishwasher with a cycle at high temperature so they will be sterilized and ready to be filled once the jam is ready.
- Peel the peaches and cut them in small pieces. Place them in a pan to cook at medium heat and bring to boil, stirring every once in a while. Let them cook for 20 minutes. Optional : since I had them at hand, I added some small rhubarb stems from the garden
- Add the sugar to the peaches and cook for another hour, stirring to make sure it does not stick to the bottom of the pan.
- Remove any foam with a ladle
- You will know when the jam is ready by pouring a small quantity on a dish and when you tilt the dish at 45 ° it does not move.
- Since I like it caramelized, sometime I let it cook until it becomes very dark. Not always
- Fill the jars and clean the edges of any residue. Seal them carefully.
- Turn them upside down and let them cool completely.
- Don’t forget to label them “Peach jam”, with the month and year they were made. Store them in the pantry, or in a dark cupboard.
Nutrition
Christina
Oh wow! I love anything that's caramelized, but peaches have got to be amazing! I can imagine this on and in so many desserts! Great recipe!
Emma @ Supper in the Suburbs
This looks yummy. Personally I prefer a softer set jam so try to minimise the extra pectic I add. This recipe looks spot on
Lucy @ Supergoldenbakes
Caramelised peaches sound heavenly. What a wonderful recipe.
Bintu - Recipes From A Pantry
What a perfect jam recipe and no pectin too. Can you put this in a pie?
Amy|The Cook Report
Looks awesome, I've recently started making jams and it's so fun, love the idea of a caramelised peach version