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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.
For more information about preserving peaches you can read the article Jam! I Will Not Let The Peach Season End
I do not change the dose of fruit vs sugar from the recipe. The sugar blocks the fruit fermentation.
Caramelized Peach Jam
- 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.