Ingredients for Peach Jam
- 4 cups ripe peaches
- 1/4 cup lemon juice
- 4 cups granulated sugar
- 1/2 teaspoon ground nutmeg
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How to Make Peach Jam
- Prepare the peaches: Peel, pit, and chop 4 cups of ripe peaches into quarters.
- Roughly chop the peaches in a food processor or by hand into small pieces (about 1/4 inch).
- In a large saucepan, combine the chopped peaches, 1/4 cup lemon juice, 4 cups granulated sugar, and 1/2 teaspoon ground nutmeg. Stir over medium heat until the sugar is completely dissolved.
- Bring the mixture to a rolling boil, stirring constantly. Continue to boil rapidly, stirring frequently, until the jam reaches 220°F (104°C) on a candy thermometer (this is the jell point) or shows signs of thickening, approximately 15-20 minutes. The jam will thicken further as it cools.
- Remove the saucepan from the heat and let the jam stand for 5 minutes.
- Skim off any foam that has risen to the surface using a spoon.
- Carefully ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, place lids and rings on the jars, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude; consult a canning guide for specific instructions).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
838g
Fat
0g
Carbs
71g