Peach Jam: The Love Affair You Didn’t Know You Needed

Do you ever just want to dive headfirst into a jar of something sweet? Like, seriously, who can resist that?

Okay, so here’s the deal: this peach jam is your new best friend. I mean, it’s quick, it’s easy, and it makes everything better. I once had a friend drop by unexpectedly, and I literally threw this together in 15 minutes. No joke! We were slathering it on toast, and I ended up making a burger with it (yes, don’t judge) and it was SO good.

Okay, Let’s Talk Ingredients

Alright, my grocery store warriors, here’s what you’ll need to grab:

– 3 cups of fresh, ripe peaches (you want those babies to be juicy and sweet!)
– 1 & 1/4 cups of granulated sugar (not too shabby, right?)
– 1 tablespoon of fresh lemon juice (it balances all the sweetness!)
– 1 teaspoon of vanilla extract (trust me, it’s like a hug in the jar)
– 1/2 cup of water (for a little liquid love)
– 1 & 3/4 ounce of SURE-JELL fruit pectin (grab that box, it’s magic!)

You’re gonna love how simple it is. Just a few fresh ingredients and you’re golden!

So Here’s Why I Make This Constantly

I swear, I make this jam constantly because it reminds me of summers spent at my grandma’s house. She had this massive peach tree that would just explode with fruit, and we’d spend afternoons picking, peeling, and then jamming (pun intended). And you know what? Every time I make this, I feel like I’m just a little closer to her. It’s like a delicious hug that lasts forever in the fridge.

The One Trick That Changes Everything

Okay, so you gotta listen up here. The key step that takes this jam from “meh” to “take my money” is when you sprinkle in that pectin. It’s gotta dissolve completely! Just keep stirring and don’t freak out if it seems runny at first—trust the process. It’ll thicken up as it cools!

Don’t Mess This Up (My Top Tips)

– Use ripe peaches—like, if they’re hard as rocks, just walk away.
– Don’t skip the lemon juice—it’s a game changer for flavor.
– Keep stirring while it’s simmering—I learned that the hard way. Burnt jam? No thanks!
– Leave enough headspace in the jars—like, seriously, don’t fill them to the brim. They need room to breathe!

How to Keep Them From Disappearing (Or, How to Store Them)

Once you’ve made this glorious jam, let it cool for an hour, then pop it in the fridge. It’ll stay good for about 2-3 weeks (if you can resist eating it all). Or, toss a couple jars in the freezer for when you want that summertime vibe in January. Just remember, it’s like time travel!

If You Liked This, You’ll Probably Like These Too

If you’re vibing with this jam, you might also want to try my strawberry basil jam (seriously, it’s next level) or maybe even blueberry lavender jam. Both are off the charts yummy!

So, what’s your favorite way to eat jam? Toast? Straight from the jar? (No judgment here!) Let’s swap jam secrets! 🍑💛