Homemade Peach Jam - perfect for canning
- fresh, light, and delicious homemade jam
- it has a deep, fruity, peach flavor
- keeps really well (for at least one year), so it's perfect for canning
- amazing for breakfast, brunch, or desserts
- vegan, dairy-free and gluten-free, made without pectin
- it's not overly sweet
- made in just 40 minutes
How to make Homemade Peach Jam
Making homemade peach jam or marmalade is quick and easy. This is how we make this easy canning recipe:
- Blanch the peaches, peel them and cut into smaller chunks
- In a pot, combine peaches, sugar, vanilla, and agar
- Cook the peach jam
- Fill your canning jars and cool
- Enjoy your homemade jam over toasted bread with some butter
Ingredients we will need
You will only need four accessible ingredients for this jam.
Peach - Use your favorite variety of peaches. The sweeter, the better.
Sugar - Simple, white sugar is the way to go.
Vanilla paste - Makes this jam so rich! We love the bourbon vanilla paste from Kotányi. However, if you don't have vanilla paste at hand, use vanilla seeds.
Agar - In this recipe, we used two teaspoons of agartine Kotányi, which is basically a plant-based alternative to gelatine. It makes it delicious and vegan-friendly. Feel free to use a teaspoon of agar agar powder.
How to store Homemade Peach Jam
Keep your canned Peach Jam in a dark, cold place (like a pantry) for up to a year. If you want to keep it even longer, then you need to pasteurize it. You can do that by filling the hot canning jars with jam. Wrap the jars with a wet kitchen towel, so that the jars aren't touching. Place them into a preheated oven (at 85 °C / 185 °F) for 20 minutes. This way the jam will be pasteurized. Remove the peach jam from the oven, remove the wet kitchen towel, and wrap the jars into a dry kitchen towel. Set aside until the jam comes to room temperature slowly, then store in a dark, dry place for up to 2 years.
Try these delicious homemade jams too
Thanks to Kotanyi Slovenija for all the amazing spices that we adore and make our dishes richer. All the opinions are ours, and we only share our honest opinion and recommendation for great products that we actually use.
METHOD
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preparation
Place a large pot of boiling water over high heat. Make sure the pot is about halfway filled with water. Gently drop fresh peaches into the water and cook for about a minute. Carefully remove them from the water using a slotted spoon and cool them immediately under cold running water to stop the cooking process. Remove the pot filled with water from the heat. Peel the peaches, and cut them in half, remove the kernel, then slice them into 1 cm (1/2 inch) chunks.
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cook the peach jam
Add peaches, sugar, vanilla paste, and agar to a large pot. Stir to combine, and place over medium-high heat. Bring to a boil, then lower the heat and simmer for 30 - 35 minutes, or until the jam is thickened. Occasionally stir to combine, and using a ladle remove any foam that forms on top while cooking.
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can the jam
Clean four medium-size (approx. 320ml) canning jars. Preheat the oven to 100°C / 210°F. Place the jars along with the lids on a baking sheet. Place in the oven for 15 minutes. Remove the jam from the heat, stir, and fill the hot jars (be careful) with the peach jam. Tightly close with a lid. Using a kitchen towel, wrap the jars tightly and let them cool to room temperature slowly. Keep the canned peach jam in a dark, cold space for up to a year.
