Welcome to a new recipe from Paulina Cocina ! Today we're going to talk about peach jam , that wonderful treat that makes us start the day with a smile when we spread it on warm toast .
Here we'll tell you everything you need to know about making the best peach jam recipe , with tips and advice to make it perfect, thick, sweet, and storable. Because if there's one thing that can make us happy, it's having a jar of homemade peach jam waiting in the cupboard.
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About Peach Jam
Peach jam is that classic of classics that never goes out of style. It's the perfect balance of sweet and sour , with that touch of fresh fruit that lifts any breakfast or snack.
But beware, it's also a gourmet wild card , because peach jam can accompany cheeses, desserts, cookies, and sweet cakes. And it can even be incorporated into savory recipes to give them an unexpected twist.
Why do we love peach jam so much?
First, because the peach is a fruit emblematic of summer , and its flavor transports us to sunny afternoons and orchard aromas. Second, because when making homemade jam , you can adjust it to your taste: sweeter, less sweet, with pieces of fruit, or smooth, or even a sugar-free peach jam.
Plus, you don't need to be a Michelin-starred chef to make it , but you do need those grandmotherly skills that are passed on with love. With just a few ingredients and a little patience, anyone can create a jar of pure delight. And you know what? It's worth every minute.
7 Characteristics that represent peach jam
- Absolute simplicity: No need for a super appliance or exotic ingredients. Just peaches, sugar, lemon juice, and a little time.
- Customizable: You can play with the texture (more chunky or smoother), the sweetness, and even add spices like cinnamon or ginger to give it a special touch.
- Natural and without strange preservatives: Unlike supermarket versions, here we know exactly what we're eating.
- Ideal for making the most of ripe fruit: It's perfect for those peaches that are a little overripe but still have a spectacular flavor.
- Yield: One kilo of fruit makes several jars, so it's also an economical option.
- Multifaceted: Enjoy it for breakfast on whole-wheat , as a topping for cheesecake , and even as a base for sweet and sour sauces.
- Easy storage: If done right, it lasts for months in microwave-safe . Very practical.
The taste of peach jam: How to prevent it from becoming sour
Peach jam has a unique flavor: sweet, but not cloying , with a fruity note that refreshes and balances. However, it can sometimes be a little tart, especially if the peaches aren't quite ripe.
Tips to avoid heartburn
- Choose ripe peaches: The sweeter the peaches, the better. Those that are already soft and fragrant are ideal.
- Lemon juice, but in moderation: Lemon is key to keeping the jam's color and thickening it, but don't overdo it. The juice of half a lemon is enough for a kilo of fruit.
- Taste and adjust: It's always a good idea to taste the mixture before cooking. If it's too acidic, you can add a little more sugar.
How to make peach jam
Making homemade peach jam is a simple process, but it requires patience. How do I do it? First, peel and slice the peaches. Then, mix them with sugar and let them sit to release their juices. This step is key to ensuring the fruit absorbs the sweetness.
Then comes the cooking time. It's simmered over low heat , stirring occasionally to prevent sticking. During this time, the magic happens: the mixture thickens , the flavors concentrate, and the texture becomes irresistible. Finally, it's packaged in sterilized jars, and that's it.
4 Tips to Thicken Peach Jam
- Sugar: It's not just for sweetening, it also helps thicken . That's why it's important not to cut back too much.
- Lemon juice: Contains natural pectin, which is the magic ingredient to achieve that jam-like texture.
- Slow and steady cooking: The heat allows the mixture to reduce and thicken naturally.
- Saucer test: Place a teaspoon of jam on a cold plate and let it cool. If it doesn't drip when you tilt the plate , it's ready.
7 Tips for Perfect Homemade Peach Jam
- Don't forget to rest: Let the peaches and sugar rest for a few hours before cooking. This intensifies the flavors.
- Always sterilize bottles: To avoid unpleasant surprises, bottles must be thoroughly cleaned and sterilized before use.
- Wooden spoon: It is ideal for stirring because it does not alter the flavor.
- Skimming: During cooking, a foam forms on the surface. It's important to remove it so the jam looks shinier.
- Don't despair! The jam continues to thicken as it cools, so be careful not to overcook it.
- Label the jars: Put the date on the jar so you know when it was made, especially if you're making peach jam to store.
- Play with spices: A touch of vanilla, cinnamon, or even a dash of pepper or orange zest can take peach jam to the next level.
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Easy Peach Jam Recipe
Yields: 2 medium bottles
Preparation time: 1 hour (plus resting time).
Ingredients
- 1 kilo of ripe peaches
- 500 grams of sugar
- 1 lemon juice
How to make homemade peach jam step by step
- Wash, peel and cut the peaches into pieces.
- Marinate the fruit with sugar and lemon juice for at least 30 minutes.
- Place in a saucepan and cook over low heat, stirring occasionally to prevent sticking. Cook for about 40-50 minutes.
- To know if it's ready, do the plate test: Place a spoonful of the jam on a plate, let it cool slightly, and separate it with a finger (being careful not to burn yourself). If both sides remain separated, it's ready. If not, continue cooking.
- Pack hot into sterilized jars and seal tightly.
