This peach jam recipe is so easy -- and is a great option when you want to have some fresh peach jam but don't want to go through the bother of canning. Trust me -- it'll be gone before you know it anyway!
Course: Breakfast, Dessert
Cuisine: American, Southern
Keyword: homemade jam, peach jam
4medium-sized ripe peaches, peeled, seed removed, and chopped
2Tablespoonsfresh lemon juice
In a medium-sized sauce pan over medium-high heat, combine chopped peaches, lemon juice, and sugar and stir. Allow peach mixture to boil for about 1 minute while you stir constantly. Reduce heat to medium.
Cook mixture on medium heat, stirring often, until liquid is reduced by about ⅓ (about 10 minutes). Reduce heat to a very low simmer and let jam reduce by half until you can see the bottom of the pan when you run a spatula across the bottom. (The jam should be slightly more liquidy than the consistency you want in your jam because it will firm up slightly when cooled.)
Remove from heat and let cool for about 30 minutes before placing in an airtight jar or container in the refrigerator. Let jam continue to firm up in the fridge for about 30 minutes to an hour before using.