Homemade peach preserves in glass jars, showcasing Elsie's delicious recipe.
Is there anything quite as delightful as the taste of homemade peach jam? This recipe, passed down from my mother Elsie, is more than just a method for making jam; it’s a jar full of summer memories. Growing up, I stood by Elsie’s side every summer, learning the simple magic of transforming ripe peaches into golden preserves. Her secret? A cinnamon stick for warmth and a vanilla bean for depth, and always, always, no pectin needed. The result is a peach jam with an unparalleled flavor, a taste of sunshine in every spoonful. While this isn’t strictly a “Pioneer Woman” recipe in the Ree Drummond sense, it embodies the same spirit of home-style goodness and simple, honest ingredients that resonates with the Pioneer Woman’s approach to cooking. For best results, especially if you are new to jam making, I highly recommend using a candy thermometer to ensure the perfect set.
Ingredients for Approximately 4 Half-Pint Jars
- 4 lbs ripe, firm yellow peaches (about 10-11 medium peaches): Choose peaches that are fragrant and yield slightly to pressure, but are not overly soft or bruised. Yellow peaches offer a classic peach flavor and vibrant color for your jam.
- 3 cups granulated white sugar: Sugar not only sweetens the jam but also acts as a preservative and helps in the gelling process. The amount can be adjusted slightly based on peach sweetness, but is crucial for texture and preservation.
- Juice of 2 lemons: Lemon juice is essential. It adds brightness to balance the sweetness, and its acidity is important for proper pectin activation in the peaches, aiding in setting the jam.
- 1 cinnamon stick: A cinnamon stick infuses a subtle warm spice note, adding complexity without overpowering the peach flavor.
- 1 vanilla bean, split and seeds scraped: Vanilla bean provides a rich, aromatic depth. To use, split the bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the pot while cooking for maximum flavor. Alternatively, you can substitute 2 teaspoons of pure vanilla extract, adding it at the end of cooking.
- 1/8 tsp salt: A pinch of salt enhances the sweetness and balances the overall flavors of the jam.
Step-by-Step Directions
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Prepare the Jars: Sterilize your jars and lids. You can do this by running them through a dishwasher cycle or by washing them thoroughly in hot, soapy water and then keeping them in a simmering pot of water until ready to fill. This ensures your peach jam is safely preserved.
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Prepare the Peaches: Peel, pit, and slice or chop the peaches. For a smoother jam, chop them finely; for a chunkier texture, leave larger slices. Place the prepared peaches in a large, non-reactive stockpot (stainless steel or enamel-coated are best). Add the 3 cups of granulated sugar to the peaches. Gently stir to combine and let this mixture stand for 1 hour at room temperature. This process, called maceration, draws out the peach juices and begins to dissolve the sugar, which helps in creating a more flavorful jam.
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Cook the Jam: After an hour, add the fresh lemon juice, cinnamon stick, vanilla bean seeds and pod (if using), and salt to the peach and sugar mixture. Stir well to ensure everything is combined.
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Boil to Set: Place the pot over high heat and bring the mixture to a full rolling boil. Once boiling, reduce the heat to medium-high to maintain a gentle but active boil. Continue to cook, stirring frequently to prevent sticking and scorching, for approximately 30 minutes, or until the jam reaches the setting point. The setting point is reached at 220°F (104°C) when measured with a candy thermometer. If you don’t have a thermometer, you can use the “saucer test”: place a small spoonful of jam on a chilled saucer and put it in the freezer for a minute. If it wrinkles when you push it with your finger, it’s ready.
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Mash the Peaches: Once the jam has reached 220°F and is thickened, remove the cinnamon stick and vanilla bean pod. Using a potato masher, mash the peaches to your desired consistency right in the pot. Some prefer a smoother jam, while others enjoy a chunkier preserve. Mash until you achieve your perfect texture.
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Jar the Jam: Carefully ladle the hot peach jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Headspace is the space between the jam and the lid, crucial for proper sealing. Wipe the jar rims clean with a damp cloth to remove any spills and ensure a good seal. Place the lids on the jars and screw on the bands until fingertip tight – not too loose, not too tight.
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Cool and Seal: Let the filled jars cool completely at room temperature. As they cool, you may hear a popping sound, which indicates the lids are sealing properly. After cooling for a few hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back up, it’s sealed. If any jars didn’t seal, you should refrigerate them and use them first. Once cooled, you can tighten the bands again to ensure they are secure for storage.
That’s all there is to it – homemade peach jam, ready to brighten your breakfasts or top your desserts!
Cook’s Notes: Feel free to adjust the spices to your liking. While cinnamon and vanilla enhance the peach flavor beautifully, you can certainly make delicious peach jam without them if you prefer a purer peach taste. If your jam seems a bit runny after cooling, don’t worry! It will still taste wonderful and makes an excellent topping for ice cream or waffles. For optimal storage, keep these peach preserves in the refrigerator for 3-4 months. They are so delicious, they likely won’t last that long! If you wish to store your peach jam for longer periods, or at room temperature, proper canning in a water bath canner is necessary to ensure food safety and long-term preservation. Enjoy the taste of summer all year round with this simple and cherished peach jam recipe!
