Every summer I make this easy peach jam using fresh peaches I have left on the counter. Peaches are one of the best things of summer: sweet, bright, juicy and fragrant. This recipe is my way of saying goodbye to summer.
When picking peaches it is best if they are firm-ripe. They should slightly give to the touch and has a floral, sweet scent. Peeling the skin is a must because they can be leathery. As for the other ingredient, granulated sugar is all you need for sweetness. There is no need for other flavorings here. Let the natural flavor of peaches shine.
What I love about this peach jam is as it slowly simmers the house smells so heavenly. Let it simmer no more than 25-30 minutes and it keeps the fresh and vibrant flavor. In addition to that, it keeps for a long time when refrigerated.
So cook up some peaches into this easy peach jam and keep them in the refrigerator. What’s not to love about it when you spread it on toast with butter or biscuits? How about using it as a topping for vanilla ice cream? Or try adding it to your iced tea with mint.
Peel the peaches and remove seeds. Dice peaches to about 1/2 inch pieces. Transfer diced peaches into a sauce pot. Stir in sugar.
Cook peaches uncovered on medium/high heat until it boils, stirring occasionally. As soon as it starts to boil, lower heat to medium and let simmer for 25-30 minutes until thick and fruit is translucent. Skim off the foam on the top. Keep stirring a few times while simmering.
Let cool completely and store in a tightly covered jar and refrigerate. It will last for a month in the refrigerator.
