Pitted Peach Jam

Name: Pitted Peach Jam
Total time: 1 h 30 min
Yield: 1
Ingredients: 1 kg peaches; 500 g sugar; 1 large vanilla pod; 2 tbsp. l. lemon juice

Cookinero 13 November 2022

Pitted peach jam is an exquisite delicacy that will brighten up any autumn or winter evening and take you back to summer for at least half an hour, evoking its brightest moments. Preparing this dish is quite simple and easy. The pits of peaches are removed without problems, and removing the skin from the fruit is also not difficult. How exactly? Slice the peaches crosswise, put in a colander and pour over several times with boiling water. Let cool a little so as not to burn yourself, and remove the skin, which will easily separate from the pulp. Well, then - a matter of technology! We prepare pitted peach jam according to the recipe, put it in jars and wait for the opportunity to enjoy the taste!

How to cook Pitted Peach Jam

Step 1

Prepare peaches for jam. Wash them and select the strongest and most beautiful specimens. It is better if they are not overripe. Peel the peaches and remove the pits. Cut the pulp into medium cubes.

Step 2

Place the prepared peaches in a large bowl. Sprinkle with sugar. Cover the pan with the fruits with gauze and leave for 6 hours at room temperature.

Step 3

Place the pot of peaches in sweet juice over medium heat and bring to a boil. Pour in the lemon juice and, stirring, cook over low heat for 30 minutes. Remove foam periodically.

Step 4

Add a halved vanilla pod to the almost ready peach jam. Cook over medium heat for another 10 minutes. The vanilla pod is then removed.

Step 5

Pour hot pitted peach jam into sterilized dry jars. Roll up lids and wrap. Leave until completely cool. Store in a cool dry place.

Pitted Peach Jam - FAQ About Ingredients, Baking Time and Storage

Can I use frozen peaches instead of fresh ones for this jam?

Yes, frozen peaches work well! Thaw and drain excess liquid before using to prevent a runny jam.

How long does homemade peach jam last, and how should I store it?

Properly sealed and stored in a cool, dark place, it lasts up to 1 year. Once opened, refrigerate and use within 3 weeks.

Is there a sugar substitute I can use for a lower-sugar version?

Yes, try monk fruit sweetener or stevia, but adjust quantities as they’re sweeter than sugar. Pectin may be needed for thickening.

Can I skip the vanilla pod? Will it affect the flavor much?

You can omit it, but vanilla enhances depth. A ½ tsp of vanilla extract is a fine substitute if needed.

What’s the best way to sterilize jars for this jam?

Wash jars in hot soapy water, then boil in water for 10 mins or run through a dishwasher cycle right before filling.

Can I double the recipe? Any adjustments needed?

Yes, but use a larger pot to prevent overflow. Cooking time may increase slightly—monitor thickness.

What can I serve with peach jam besides toast?

Try it on yogurt, pancakes, or as a glaze for meats like pork. It’s also great in thumbprint cookies!

Why is my jam too runny? How can I fix it?

Overripe peaches or insufficient cooking can cause this. Simmer longer to reduce, or add a bit of pectin to thicken.

Can I freeze this jam instead of canning it?

Absolutely! Freeze in airtight containers for up to 6 months. Thaw overnight in the fridge before using.

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