peach jam recipe

You only need three ingredients and a few minutes to make this easy peach jam in the Instant Pot. With no refined sugar or pectin required, this recipe comes together in less than 30 minutes.&nbsp;

How to Make Instant Pot Peach Jam

ripe)

honey ((more up to 1 cup, if desired))

lemon, juiced (about 1/4 cup juice)

tbsp vanilla extract

Add peaches&nbsp;(about 1-inch chunks), lemon juice, and honey to the Instant Pot. Set the valve to "sealing."&nbsp;Start the pressure cooker in manual mode for 1 minute at high pressure. Release pressure naturally. Carefully open the lid using an oven mitt or pot holder.

Switch to sauté mode and set to “less.” Stirring occasionally, saute about 15 minutes or until most of the liquid has evaporated and the jam has thickened.

Turn off the IP. Stir in the vanilla extract. Now you can use an immersion blender for a smoother consistency or leave it chunky for a more rustic feel.&nbsp;

Store the jam in jars (see size note below) and refrigerate for a week.

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You only need three ingredients and a few minutes to make this easy peach jam in the Instant Pot. With no refined sugar or pectin required, this recipe is sweetened with honey and is ready in less than 30 minutes!

Instant Pot Peach Jam

This makes a delicious peach jam from fresh peaches. Perfect for the summer!

Fresh Peach Jam

peaches

lemon juice (about 2 lemons)

sugar

pouch Sure-Jell Certo Fruit Pectin (liquid fruit pectin)

Fill a Canner half-full of water and bring to a simmer over medium-high heat.

Wash Mason Canning Jars, Lids and Bands in hot, soapy water and then rinse with warm water. Add jars, screw bands and lids to simmering water. Let stand in hot water until ready to use. Drain well.

Remove the skin from the peaches by blanching for 45 seconds in boiling water, then removing and placing in ice cold water for 1 minute. Using a sharp paring knife, make a crisscross slit at the bottom of the peach to create a place to insert the knife blade. Gently grab the skin between your finger and the knife blade and remove the skin (see photos above). Once skin is removed, remove the pits. Finely chop the peeled, pitted peaches.

Measure 4 cups finely chopped peaches and cook over medium-high heat in 6- or 8-quart saucepan. Add lemon juice to the peaches and stir to combine. Add sugar to saucepan and stir to combine. You may add 1/2 tsp. unsalted butter to reduce the foaming if you wish.

Bring mixture to full rolling boil on high heat, stirring constantly. Stir in pectin pouch quickly. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Be careful not to let mixture boil over. Remove from heat and skim off any foam with a metal spoon.

Ladle mixture into the prepared, cleaned jars. I really recommend using a Wide-Mouth Funnel to easily ladle mixture into jars. Fill each jar to within 1/8-inch from the top. Wipe the jar rims and threads and cover with 2-piece lids. Screw bands on tightly and place jars on elevated Canning Rack in canner. Lower rack into canner so that water covers jars by 1 to 2 inches. If more water is needed, add boiling water. Cover and bring to gently boil for 10 minutes. Remove jars using a Jar Lifter and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of the lid with your finger. If lid springs/pops back, it is not sealed and that jar will need to be refrigerated.

Let stand at room temperature for 24 hours. Store unopened jam in a cool, dry, dark place for up to 1 year. Refrigerate opened jams for up to 3 weeks.

My mum&#039;s french peach jam, all natural without pectin and vegan.

French Peach Jam Recipe

Peach (fresh

Sugar

Lemon (juice it and keep lemon halves, *see Notes)

cut and peel

Rinse peaches and pat dry. Cut into half and take out the pit. Cut further into quarters and peel your peaches.

weigh

stir

Place peeled peaches into a large jam pan. Add sugar, lemon juice, and lemon halves.

cook

Stir the ingredients together and bring to a rolling boil. Reduce heat to simmer for at least 40-50 minutes or until the fruits appear glossy and translucent.

blend

Take out the lemon halves and discard them. Blend your jam with a hand blender to desired consistency.

simmer and test if set

Keep the jam to simmer further until the jam has set. Test if the jam is set by dropping hot jam on an ice-cold plate. Move around the plate to see if the cooling jam is running. If it&#039;s running, cook further down and repeat the test until it&#039;s set and you are satisfied with the result.

rum in lid

Before you fill the jars with the jam, drop little rum (or other liquor) into the lid. That will help in keeping the jam germ and mold growth free.

fill jars with jam

Fill your clean jam jars with the hot peach jam, close well with the lid and turn the jar upside down.

store

Keep them upside down for a few hours and then store them in a dry and cool place and keep away from direct sunlight. If you live in a humid tropical climate, please store the jam in the fridge.

https://content.jwplatform.com/videos/PTJ1bTPB.mp4

Peach Jam you.mp4

This no sugar peach jam is like summer in a jar! This peach jam canning recipe is easy to make and is perfect for beginners. There is also a low sugar or honey option! This recipe makes about 4 half pint jars of jam.

No Sugar Peach Jam

water

lemon juice

Tbsp Ball Low or No-Sugar Needed Pectin

Sugar, honey, or other sweetener (up to one cup (240 ml) (optional))

Prepare the boiling water canner. Put the canning rack on the bottom of a large pot, then heat the jars in simmering water until ready to use. Wash the lids in warm soapy water and set aside with the bands until you are ready to use them.

To peel the peaches, blanch them in boiling water for about a minute, then transfer them to a bowl of cold water. When they are cool enough to handle, use your fingers to remove the skins.

Cut the peaches in half and remove the seed. Roughly chop them and put them into a pot, then use a potato masher to crush them up.

Add the lemon juice, water, and optional sugar, honey, or sugar substitute to the pot with the peaches. Gradually stir in the no sugar pectin.

Bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for one minute, stirring constantly. Remove from the heat, and skim any foam off the top if necessary.

Using a jar lifter, lift one jar and place it on a towel or wooden cutting board. Ladle the hot jam into a hot jar using a canning funnel. Leave 1/4 inch of headspace at the top (the headspace measuring tool helps). Remove any air bubbles and wipe the jar rim.

Center a lid on the jar and apply the band, adjusting to fingertip tight. Place the jar into the boiling water canner, then repeat the process until all of the jars are filled.

Process the jars for 10 minutes, adjusting for altitude. Turn off the heat, remove the lid, and let the jars sit in the canner for 5 minutes.

Remove the jars with the jar lifter and let them cool for 12-24 hours. Check the lids for a seal, they should not flex when the center is pressed.

Hello, 
Do you think bourbon could be added to this recipe for an extra flare for gift giving? Would the alcohol burn off and just leave the flavor? If so, how much would you recommend?
What about Almond Extract?
Thank you! :)

This is the best peach jam recipe! I love love love it! I did the sugar-free because I'm a diabetic but it is delicious thank you for this recipe 🌹

This quick and easy Peach Jam recipe is perfect for spreading on toast, pairing with cream cheese and crackers, or even drizzling over ice cream. Ready in just 15 minutes!

Peach Jam Recipe

(ripe peaches, peeled and finely diced)

vanilla extract

(1 box SURE-JELL fruit pectin)

In a medium saucepan, combine the diced peaches, sugar, lemon juice, vanilla, and water. Bring the mixture to a vigorous boil. Once boiling, reduce the heat slightly and cook for about 3 minutes, stirring continuously.

Gradually sprinkle in the fruit pectin while stirring, ensuring it dissolves completely. Allow the mixture to continue boiling for an additional minute. Then, lower the heat and stir for another minute.

Use a potato masher or an immersion blender to mash the mixture to your preferred consistency.

Carefully ladle the hot jam into 8-ounce glass canning jars, ensuring to leave a 1/2-inch space from the top of each jar.

Let the jam cool for about an hour before sealing the jars with their lids. Place the jars in the refrigerator overnight to allow the jam to set and solidify.

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How to Make Instant Pot Peach Jam

Fresh Peach Jam

French Peach Jam Recipe

No Sugar Peach Jam

Peach Jam Recipe

Top 5 peach jam recipe recipes from across the web

The most viewed peach jam recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Instant Pot Peach Jam

Fresh Peach Jam

French Peach Jam Recipe

No Sugar Peach Jam

Peach Jam Recipe

The most viewed peach jam recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine