Peach Jam
Recipe from Food & Wine


Peach Jam
Frances Janisch

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Servings: Makes three 1/2-pint jars
Prep Time: 1 hr
Total Time: 1 hr 40 mins
Related Categories: Jam, Peaches, Summer
 
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Ingredients
  • 2 1/2  pounds
    peaches, peeled, pitted, and cut into 1/2-inch wedges
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  • 1 1/2  cups
    sugar
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  • 2  tablespoons
    fresh lemon juice
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Directions
1.
In a nonreactive saucepan, toss the peaches with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour.
2.
Add the lemon juice to the peaches and bring to a boil, stirring until the sugar is dissolved. Simmer over moderate heat, stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.
3.
Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.

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