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Home » Recipes » Canned & Jams

Caramelized Peach Jam Recipe No Pectin

Published: Sep 16, 2016 · Modified: Dec 29, 2021. This post may contain affiliate links. Please read my disclosure policy.

Recipe
The pectin is used to reduce the cooking time, preserving the natural vitamins from the fruit. Though I prefer caramelized peach jam recipe no pectin. #yourguardianchef #jam #preserve

This is not a normal jam, it is a caramelized peach jam recipe no pectin.

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

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. Though this is not a normal jam, it is a caramelized one.
Prep Time 15 minutes minutes
Cook Time 1 hour hour
⏲️Total Time 1 hour hour 15 minutes minutes
Servings: 6 jars
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Author: Laura Tobin

Ingredients
 
 

  • 100 oz peaches I use the yellow variety
  • 200 oz caster sugar
  • lemon zest
  • rhubarb optional
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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.
    sterilizing jars in the dishwasher
  • 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.
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Nutrition

Calories: 3841kcal | Carbohydrates: 989g | Protein: 4g | Fat: 1g | Sodium: 9mg | Potassium: 916mg | Fiber: 7g | Sugar: 982g | Vitamin A: 1540IU | Vitamin C: 31.2mg | Calcium: 38mg | Iron: 1.7mg
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Reader Interactions

Comments

  1. Christina

    August 09, 2017 at 5:39 am

    5 stars
    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!

    Reply
  2. Emma @ Supper in the Suburbs

    August 09, 2017 at 8:43 am

    5 stars
    This looks yummy. Personally I prefer a softer set jam so try to minimise the extra pectic I add. This recipe looks spot on

    Reply
  3. Lucy @ Supergoldenbakes

    August 09, 2017 at 9:16 am

    5 stars
    Caramelised peaches sound heavenly. What a wonderful recipe.

    Reply
  4. Bintu - Recipes From A Pantry

    August 09, 2017 at 7:17 am

    5 stars
    What a perfect jam recipe and no pectin too. Can you put this in a pie?

    Reply
  5. Amy|The Cook Report

    August 09, 2017 at 10:13 am

    5 stars
    Looks awesome, I've recently started making jams and it's so fun, love the idea of a caramelised peach version

    Reply

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