This small batch 3-ingredient easy peach jam is one of the easiest recipes with the freshest aroma! Plus, it’s lower in sugar and has an easy canning method!
OMG! Is this 3-ingredient easy peach jam too good to be true?
With no maceration times, no chopping, and no long hours of cooking, this is a summer dream come true. All you have to do is peel 4-5 of the most fragrant peaches you can find, puree them in a food processor and cook them for about 20 minutes in a large pot with some sugar. Sounds easy enough?
And you don’t even have to weigh the ingredients! All you have to remember is that you’ll need 1 cup of sugar for every two cups of peach puree. Something which, when measured by weight, translates to a jam made with 71% fresh fruit and 29% sugar.
How to preserve the fresh aroma of peaches.
Well, except for choosing the best fruit you can find, I’ve found that the cooking time also plays a significant part. In short, the longer the cooking time, the more freshness you’re going to lose! So, what should you do?
- Process the peaches in a food processor. This breaks them down into pulp, something that extracts all of their juices (making macerating useless) and helps the jam to cook faster. I guess if you like your jam with small bits of fruit you could leave some in there, but I haven’t tried this since I prefer the smooth texture.
- Make a small batch and use a large pot. When the surface of the pot is very wide, the water from the fruit evaporates faster. That means that the jam will thicken in less time, thus preserving most of the fresh flavor of your peaches 🙂
How to know when the jam is done:
If you have a kitchen thermometer, then your life is very easy! When the jam reaches 221°F/105 °C it’s ready. Otherwise, you can put a small plate in the freezer and make a test by dropping a teaspoon of jam onto the plate and spread it to cool completely. If it’s not runny, then it’s ready.
My most favorite way of eating this easy peach jam is with cake. But not any cake! If you try it with the white chocolate whisper cake from Rose Beranbaum’s Cake Bible, then you’ll know what I mean. It’s pure bliss!!! Of course, it’s also great on top of this Santorini sweet wine panna cotta, or even with a thick slice of bread and some butter (or cream cheese).
The easy canning method
This is the method I use, and until now I had no problems. The whole procedure is pretty easy:
- You transfer your jars and the lids in a big pot, fill it with water and boil for 2-3 minutes.
- Using tongs, you take the jars and the lids out of the pot, drain them and let them rest on a clean towel.
- As soon as your jam is ready, you fill the jars (not all the way to the top!) and secure the lids. You’ll have to use thick gloves or a towel to secure the lids because everything will be hot to the touch. Then, invert the jars upside down and wait until they have cooled. Re-invert and check the top of each lid by pressing the middle with your finger. If there is no give, then the jar is properly sealed.
I’ve also used this method to preserve some poached mini apples that I made to serve with a vanilla yogurt cream and granola. Store in the fridge any jar that is not properly sealed and consume it first.
Some notes/tips:
- Use a very wide and deep pot. A pot with tall sides will protect you in case of any spills.
- Use a long wooden spatula or a whisk and stir the jam very frequently to prevent it from sticking to the bottom of the pot.
- Since this is a low-sugar jam, it’s not as thick as commercial jam. Once opened, keep it refrigerated and consume within a month.
- For a light-colored jam, remove the red flesh of the fruit that’s near the stone.
- You can also make this jam with apricots.
You may like these similar recipes:
Marbled semolina cake with poached pears
Rose geranium tomato marmalade
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- 4 cups (1 kg) fresh peaches, pureed
- 2 cups (400 grams) white sugar
- 3 tablespoons fresh lemon juice
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Using a sharp knife, peel the peaches and remove the pits. Transfer to a food processor and process until smooth. You can do this in batches.
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Pour the peach puree in a large and deep pot and add the sugar and one tablespoon of the lemon juice. Bring to a light boil and cook for about 20-25 minutes stirring very frequently. The jam will be ready when it reaches 221 °F/105 °C or when it’s thick enough when dropped onto a cold plate. Add the rest of the lemon juice, stir, and remove the pot from the heat.
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Transfer the hot jam into pasteurized jars, making sure not to fill them all the way to the rim. Using thick gloves or a towel, secure the lids, invert the jars upside-down, and let them cool.
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When opened, store in the fridge.
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Bon appétit!
You’ll need approximately 3 pounds (or 4-5 large) peaches.
For a light-colored jam, remove the red flesh of the fruit that’s near the stone.
Because it’s lower in sugar, this jam will not fully set, but it will rather have a gorgeous, spreadable consistency. If you want it thicker, you can use 1 cup jam sugar (sugar with added pectin) and 1 cup plain sugar.
Serving size: 1 Tablespoon
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Homemade jams are the best. Your pictures speak for the quality of this jam, I mean, look at that color..Serioulsy!!! The recipe looks pretty easy too.
Wish I could send you some! (who knows, maybe one day….)