I think I am getting a little freaked out by the fact that soon summer fruit will be just a memory. Fresh berries, watermelon and stone fruit will no longer greet me at the door of our grocery store or farmer's market.
Weather in the Midwest just got significantly cooler. School starts. Commercials for new season of my fav tv shows are showing up.
Fall is close.
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You should know that we looooove fall. It's a happy time. Holiday season starts, our routine walks are actually enjoyable. And... I can bake! Bake bake bake bake bake.
So why am I whining here? Because I love peaches. Like actually love-the-juice-running-down-my-arms love.
Just like I do with cranberries during Winter, I want to enjoy peaches for as long as I can. Enjoy them fresh and leave two ( over-ripe or bruised are perfect ) for this jam. You will be glad you did!
Like on a bagel with cream cheese spread. On a morning muffin. On toast, waffles or pancakes. No pectin needed. Fresh peach jam. Enjoy it! Don't mind if I do 🙂
I simply adapted my cranberry jam recipe for this one. I used my food processor to make a smooth jam. If you want it chunky, mash it with fork after cooking. You can even peel the skin off for this type of jam. I grant you, kids will like the smooth one better. 🙂
Peach Jam ( fridge style )
Ingredients
- 2 large peaches washed and pitted
- 1 c water
- ¾ c granulated sugar
Instructions
- Chop peaches, leaving the skin on.
- Place in a medium saucepan.
- Add water and sugar.
- Cook partly covered on medium heat until it boils.
- Reduce heat to low, uncovered, until reduced by half and syrupy ( it can take up to 30 minutes ).
- Take off heat and let cool slightly in saucepan.
- Carefully place in food processor and process until smooth ( 10 - 15 seconds ).
- Pour into a jar and let sit on the counter until cools completely.
- Place the lid on top and store in fridge.
Nutrition
Jesi says
I LOVE Fall!! But I can't get enough of the fresh summer fruit!! I tried this tonight and I seemed to have a problem getting it to thicken up while in the pot on low heat. After an hour I stopped waiting and finished the recipe. I'm hoping it will thicken more while it cools! So excited to have it on toast! And hey, peach syrup is delicious too!!
Kirsten says
Hey Anna! I just made the jam and I substituted the sugar for coconut sugar and organic maple syrup! It is delish!!!!!!!!!!! 🙂 I put about a teaspoon of ground chia so maybe that helped with the thickening. Thanks so much for the recipe!!
CrunchyCreamySw says
Hi Kirsten! That's fantastic! Love your substitutes! I need to try them! Thank you so much for letting me know. I am sure this comment will help others too!
Fantacy Fenwick Bryant says
Would it be POSSIBLE to can this so it will last longer? (I have a half bushel of peaches that are starting to get a little overripe). If so, do you know if water bath would work or if I would need to pressure can them? I am SO happy to find a recipe that doesn't involve pectin....for some reason, I just can't figure that stuff out!
CrunchyCreamySw says
Hi there! I have not tried to can this jam as I like to make a small batch and we eat it pretty quickly. However, I did a little bit of research and it looks like you can can jams made without pectin. Not sure how long they can be stored.. I would consult someone that does a lot of canning. Hope this helps at least a little bit! Let me know if you end up trying to can it! Thanks!
Fantacy Fenwick Bryant says
Thank you!
Geri Mccomb says
Hi I use Clear Jel the cook type. Non gmo its a modified corn starch in a batch of 4 cup I use 7 tbs.
Kaitlyn Fisher says
At what point would you take off the skins if you were to want to remove them?
CrunchyCreamySw says
Hi Kaitlyn! I would do it right after washing and pitting. Thanks!
Katie says
I made this jam yesterday and it is awesome! Just curious could I use this recipe to freeze or can the jam?
Ashley says
Hi I was wondering if I had to use a food processor or could I just mash the fruit with a potato smasher. And how long will it stay good if it's refrigerated. Thanks.
CrunchyCreamySw says
Hi Ashley! You can use a potato masher. The jam will be chunky which is not a bad thing at all! It should stay good for up to a week. If you won't devour it sooner! 🙂 Let me know if you make it! Thank you so much!
Donna says
Would you happen to have a recipe for strawberry or raspberry jam?…Could I simply use this amazing recipe for those as well…or would I need to make adjustments?…This made fantastic nectarine, peach and apricot freezer jams for our necessity brunch condiment!!!
CrunchyCreamySw says
Hi Donna! First of all, thank you so much for trying the recipe! Second, I just updated my cranberry jam and if you are planning on making strawberry or raspberry jams - I would go with that recipe. Definitely let me know how it goes! Here is the link to the cranberry jam post: https://www.crunchycreamysweet.com/cranberry-jam-fridge-style/
Heather says
Could you sub honey for the sugar?
Anna @ Crunchy Creamy Sweet says
Hi Heather! I never tried substituting honey for sugar in making this type of jam so I am not sure how this will affect the final result.