Amongst all the homemade jam recipes Peach jam without pectin took my heart. It has such a mellow sweet and balanced taste, I almost fell in love with it.
This is only three ingredients in peach jam and the main ingredient is peach.
Bring a large pot of water to boil. Add peaches and boil for 1-2 minutes. Then transfer to cold water.
Now the skin will easily slip off the flesh. Deseed the peaches and chop them roughly.
Transfer peaches in the thick and wide-based pot. Add sugar and lemon juice. Rest peaches for 4 hours or overnight in the fridge to macerate. This helps the setting of the jam.
Cook jam for 15 minutes on medium-low heat until soft. Lemon juice adds both flavor and helps to set the jam.
Mash the peaches for a pulpy jam or blend it for a smooth consistency.
When you see the jam has thickened, remove the jam from heat. Wait for a minute. Now make a line with the spatula. If the line stays and your jam is ready.
Another more accurate way to check is to keep 2 plates in the freezer to chill. Transfer a little jam to the cold plate and that will show you the consistency of the finished jam.
Transfer hot jam to clean dry jars. Let the jam cool completely before placing the lids. If storing jam in a fridge or freezer, sterilization of jars or canning is not needed.
By Mariam Sodawater