Peach Jam

Recipe Author:

Tree-Ripe Fruit Co.

Prep time: 5 Mins
Cook time: 30 Mins
Inactive time: 12 Hour
Total time: 12 Hour 35 Mins
Number of servings: 32

This recipe features our Georgia peaches from Pearson Farm available every late June through early August. This recipe creates approximately two 8-ounce jars.

Ingredients

  • 2 lbs. Georgia peaches (Approx. 8 large peaches)
  • 2 tablespoon Sure-Jell
  • 2 ½ cups sugar
  • 1/8 teaspoon Kosher salt
  • 2 tablespoons lemon juice
  • 1 ½ teaspoons orange zest

Instructions

  1. Cut peaches into ½ inch pieces and place into a pot.
  2. Add lemon juice, orange zest, to peaches, and combine.
  3. Mix Sure-Jell, ½ c sugar, kosher salt in a bowl and set aside.
  4. Bring peaches to a boil, and then simmer on medium heat for 15 minutes.
  5. Remove the pot from heat and crush peaches with a potato masher until the consistency is almost smooth.
  6. Place pot back on medium heat and add Sure-Jell mixture and whisk together. While whisking carefully add the remaining 2 cups of sugar.
  7. Continue whisking on a simmer for 5 minutes. Remove from heat.
  8. Carefully ladle peach jam into warmed jars.
  9. Let cool to room temperature, cover the jar with lids and store in refrigerator.
  10. Let jam set for 12 hours, serve. Unsealed, refrigerated jam will last up to one month.

Step 1

Cut peaches into ½ inch pieces and place into a pot.

Step 2

Add lemon juice, orange zest, to peaches, and combine. Bring peaches to a boil, and then simmer on medium heat for 15 minutes.

Step 3

Mix Sure-Jell, ½ c sugar, kosher salt in a bowl and set aside. Remove the pot from heat and crush peaches with a potato masher until the consistency is almost smooth.

Step 4

Place pot back on medium heat and add Sure-Jell mixture and whisk together. While whisking carefully add the remaining 2 cups of sugar. Continue whisking on a simmer for 5 minutes. Remove from heat.

Step 5

Carefully ladle peach jam into warmed jars. Let cool to room temperature, cover the jar with lids and store in refrigerator. Let jam set for 12 hours, serve.