Ingredients
Equipment
Method
Prepare the peaches
- Bring a pot of water to a boil, blanch peaches 30–60 seconds, then transfer to an ice bath; slip off skins, pit, and roughly chop.
Macerate
- Combine chopped peaches, sugar, and lemon juice in a large bowl and let sit for 30–60 minutes until juices are released.
Cook the jam
- Transfer the fruit mixture to a 4-quart heavy saucepan with 2 tablespoons of water; bring to a gentle boil over medium heat, then reduce to a steady simmer and cook 10–20 minutes, skimming foam; test set with the wrinkle test on a chilled plate.
Finish and store
- When set is reached, remove from heat, let rest 5 minutes, then ladle into warm jars leaving 1/4-inch headspace; cool to room temperature, label, and refrigerate for up to 3 weeks or freeze for longer storage.
Notes
Use ripe but slightly firm peaches for best texture and macerate 30–60 minutes to extract juice; cook at a steady simmer to avoid a tough set. This small-batch recipe is written for refrigerator storage; follow official canning guidelines if you prefer shelf-stable jars. If peaches are overly soft, reduce maceration time to avoid a mushy finish.