Peach Jam

Name: Peach Jam
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 0
Ingredients: Yellow peaches 2.2 lbs; Sugar 1 ¼ cup; Lemon juice 3 ½ tbsp

it fr es br de

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 27
Carbohydrates g 6.6
of which sugars g 6.6
Protein g 0.2
Fiber g 0.4
Sodium mg 1

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Makes: pieces
Cost: Low
Note + 7 hours of maceration and the time for sterilizing the jars

PRESENTATION

Homemade peach jam—it's a big deal in Italy. Especially when peaches are just everywhere. Really good stuff. This peach preserves recipe? It's like a trip down memory lane, with grandmas stirring huge pots. And the house? Filled with that sweet, summery scent. Making this jam is really like bottling up sunshine for later. Italians, for real, are super into using the freshest peaches, straight from local markets or, if you're lucky, right off the tree.

Plus, for a little twist, some folks toss in lavender blossoms at the end. It gives the jam this gentle floral vibe. Seriously unique. The end result? A golden, almost glowing spread that's super moist. Perfect for so many things.

Across Italy, everyone has their own jam-making style. Some like it tender and chunky, while others go for a longer, more caramelized texture. Pretty much, it's common to enjoy this peach jam at breakfast. Think fresh bread or croissants. Also, it shines as a gelato topping or a hidden layer in cakes. And, you know what? For a quick snack, a spoonful on yogurt is just right.

There's something so comforting about reaching for a jar of peach preserves in the dead of winter—knowing it was made with love during the peak of peach season. Many use this as an easy peach jam recipe for canning. Ensures there's always that taste of summer around. And here's the thing—if you're after a natural, homemade flavor, this jam really beats anything store-bought. It's a celebration of those small rituals—stirring, tasting for that tangy sweetness, sharing something that feels both familiar and special. So whether you're new to preserves or a seasoned pro, this jam connects you to Italian tradition. And seriously, it's delicious. Really, really good.

INGREDIENTS
Ingredients for 1.3 lbs of jam: Yellow peaches 2.2 lbs (1 kg); Sugar 1 ¼ cup (250 g); Lemon juice 3 ½ tbsp (50 g)

Preparation

How to prepare Peach Jam

To prepare peach jam, start by choosing the fruits: pick well-ripened peaches with firm flesh, wash them under running water 1, peel them 2, and remove the pits 3.

Cut them into cubes about 3/4 inch 4, put them in a pot 5, and add the sugar 6.

Squeeze a lemon 7 and add the juice to the pot 8. Stir 9 and let them macerate for no less than 7 hours but not more than 12 hours.

Once the maceration time is over, place the pot on the stove 10 and bring to a boil,
stirring with a spatula from time to time 11. If necessary, skim the mixture 12 so that your jam does not appear cloudy.

Let it boil over moderate heat for about 40 minutes 13, until it reaches 226°F (use a kitchen thermometer to measure the exact temperature). Stir occasionally to prevent the mixture from sticking to the bottom of the pot. While the jam is cooking, proceed with sanitizing the jars and lids, as indicated in the guidelines from the Ministry of Health at the end of the recipe. Once you've done this, return to your jam, which will now be ready: transfer it to a bowl to stop the cooking 14 and pour it still hot into the jars you have sanitized, using a ladle and a jam funnel 15. Be sure to leave 1/2 inch from the jar's edge.

Screw the lids on tightly 16, but not too tight, and let them cool. You can turn them upside down 17 or skip this step: thanks to the heat, a vacuum will still form, allowing the product to be preserved for a long time. Once the jars have cooled, check if the vacuum has been created correctly: you can press the center of the lid, and if you don't hear the typical "click-clack," the vacuum has been created 18. Your peach jam is ready to be enjoyed!

Storage

Peach jam can be stored for about 3 months, provided the vacuum has been created correctly and the jars are kept in a cool, dry place, away from sources of light and heat. It is advisable to wait at least 2-3 weeks before consuming the jam. Once each jar is opened, store in the refrigerator and consume within 3-4 days at most.

Advice

If you do not have a cool place to macerate the fruit with the sugar, perform the same operation in a large enough basin and leave it in the refrigerator covered with plastic wrap. You can enjoy peach jam on slices of fresh bread or use it to garnish and fill your desserts!

IMPORTANT

The home preparation of preserves and jams can present health risks. In a domestic environment, it is not possible to create conditions and measures necessary to ensure the safety and suitability of foods, which, on the contrary, industrial procedures can assure to prevent dangerous contaminations. It is therefore important to scrupulously follow food safety instructions to reduce the risks, but always bear in mind that you can never achieve the same food safety presented by preserves and jams produced at a professional level. For correct preparation of homemade preserves, we refer to the guidelines from the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.