This recipe uses the trick in our secret to the best jam
For best results, pick fruits that are in peak condition – but slightly under-ripe when the pectin content is at it’s highest.
peach in sugar
The method I used requires no pectin. However, it is essential to use the right amount of sugar and generally the ratio of 60% sugar to fruits yield better results.
Boil in sugar
Homemade peach jam on toast
Recipe for 1 small jam jar
11.5 ounces (330 grams) Peaches (about 2)
5.75 ounces (163 grams) White sugar
1. Wash peaches and peel skin.
2. Cut the peaches into small pieces. You can leave a couple of large pieces for aesthetics.
3. Leave in the refrigerator uncovered for up to 10 hours.
4. Remove from fridge and place in a pot.
5. Pour sugar in and mix well with the peaches. Leave for a couple of minutes.
6. Boil the mixture hard, stirring constantly. Don’t be tempted to add water, the peaches will ooze out plenty of liquid.
7. Boil for about 5 minutes and turn the heat down to let it simmer so the syrup will thicken.
8. Switch off the heat and let the mixture cook on the residual heat. It will help thicken the syrup further.
9. Let it cool off slightly and put in a jam jar. Seal immediately.
10. Leave overnight, the jam should set and you’ll have a beautiful golden peach jam for breakfast.