Texas Peach Jam (small batch)
Preserve the taste of local summer peaches with this easy peach jam recipe. You can easily double it if you have a lot of peaches you would like to preserve. I will be using this jam as the center for my peach cobbler cookie coming soon!
Ingredients
- ½ pound fresh peaches chopped and pitted
- ⅔ cups sugar
- ½ lemon
Instructions
- In a medium, deep saucepan combine chopped peaches and sugar.
- Squeeze half of lemon into the pot making sure to discard any seeds then toss in the leftover lemon half.
- Mix the peaches, sugar and lemon together and allow to sit for at least 20 minutes.
- Turn stove on to medium heat and slowly bring the peach mixture up to a boil. It will get quite bubbly at the beginning, just keep stirring so to make sure it doesn't boil over.
- When the mixture reaches a boil, turn heat down to medium low and continue to cook and stir until it has thickened.
- The peach jam is done when a clean spoon is evenly coated with jam or if you drop a few drops onto a plate and the drops are stiff and not runny.
- Discard lemon half then carefully spoon hot jam into clean jars and store in fridge for up to a month.
Notes
I love preserving local fruit into jams. This peach jam is wonderful stuffed inside cookies, sandwiches, or paired with your favorite fresh cheeses. You can also add in a stick of cinnamon while the jam is cooking if you want a spiced peach jam, yum!