Classic Peach Jam
By America's Test KitchenPublished on July 12, 2020
Time
1¼ hours, plus 2 hours cooling and 12 hours setting
Yield
Serves 64 (makes four 1-cup jars)
Ingredients
2 pounds ripe but firm yellow peaches, halved, pitted, and cut into ½-inch pieces (6 cups)2½ cups sugar 1 cup peeled and shredded Granny Smith apple (1 apple)3 tablespoons bottled lemon juice
Before You Begin
Do not use white peaches here; they are not acidic enough for safe canning using this recipe. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe.
Instructions
- Place 2 small plates in freezer to chill. Set canning rack in large pot, place four 1-cup jars in rack, and add water to cover by 1 inch. Bring to simmer over medium heat, then turn off heat and cover to keep hot.
- Stir peaches, sugar, apple, and lemon juice together in Dutch oven until well combined. Cover and let sit for 20 minutes. Bring mixture to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches have softened, about 15 minutes.
- Off heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture registers 217 to 220 degrees, 5 to 7 minutes. (Temperature will be lower at higher elevations; see Temp the Jam for more information.) Remove pot from heat.
- To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
- Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot jam into hot jars, leaving ¼ inch headspace. Slide wooden skewer along inside edge of jar and drag upward to remove air bubbles.
- For short-term storage: Let jam cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months.)For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 10 minutes for up to 1,000 feet, 15 minutes for 1,001 to 3,000 feet, 20 minutes for 3,001 to 6,000 feet, or 25 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)
Time
1¼ hours, plus 2 hours cooling and 12 hours settingYield
Serves 64 (makes four 1-cup jars)Ingredients
2 pounds ripe but firm yellow peaches, halved, pitted, and cut into ½-inch pieces (6 cups)
2½ cups sugar
1 cup peeled and shredded Granny Smith apple (1 apple)
3 tablespoons bottled lemon juice
Test Kitchen Techniques
Ingredients
2 pounds ripe but firm yellow peaches, halved, pitted, and cut into ½-inch pieces (6 cups)
2½ cups sugar
1 cup peeled and shredded Granny Smith apple (1 apple)
3 tablespoons bottled lemon juice
Test Kitchen Techniques
Ingredients
2 pounds ripe but firm yellow peaches, halved, pitted, and cut into ½-inch pieces (6 cups)
2½ cups sugar
1 cup peeled and shredded Granny Smith apple (1 apple)
3 tablespoons bottled lemon juice
Test Kitchen Techniques
Why This Recipe Works
A shredded apple provided enough natural pectin for just the right set. Leaving the skins on the peaches created a pretty rose-tinted jam and intensified the peach flavor, and a shortened cooking time retained that flavor.
Before You Begin
Do not use white peaches here; they are not acidic enough for safe canning using this recipe. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe.
Instructions
- Place 2 small plates in freezer to chill. Set canning rack in large pot, place four 1-cup jars in rack, and add water to cover by 1 inch. Bring to simmer over medium heat, then turn off heat and cover to keep hot.
- Stir peaches, sugar, apple, and lemon juice together in Dutch oven until well combined. Cover and let sit for 20 minutes. Bring mixture to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches have softened, about 15 minutes.
- Off heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture registers 217 to 220 degrees, 5 to 7 minutes. (Temperature will be lower at higher elevations; see Temp the Jam for more information.) Remove pot from heat.
- To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
- Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot jam into hot jars, leaving ¼ inch headspace. Slide wooden skewer along inside edge of jar and drag upward to remove air bubbles.
- For short-term storage: Let jam cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months.)For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 10 minutes for up to 1,000 feet, 15 minutes for 1,001 to 3,000 feet, 20 minutes for 3,001 to 6,000 feet, or 25 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)
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