Okanagan Peach Jam
Ripe peaches cooked with lemon and sugar into a loose, fragrant golden jam.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 40
- Difficulty
- Easy
- Calories
- 45 kcal
Equipment
- •Wide preserving pan
- •Sterilised jars
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 0 g
- carbs
- 11 g
- protein
- 0 g
- calories
- 45
Instructions
- 1
Layer the peaches with the sugar and leave 3 hours until syrupy.
- 2
Tip into a wide pan with the lemon juice and heat slowly until the sugar dissolves.
- 3
Boil hard, skimming, until the thermometer reads 105C, about 25-30 minutes.
- 4
Test for a set on a cold saucer.
- 5
Stir in the butter and rest 5 minutes so the fruit distributes evenly.
- 6
Pot into hot sterilised jars and seal.
Chef's tips
Peaches are low in pectin, so do not cut the lemon juice — it is doing the setting.
Ingredient substitutions
- peaches → apricots or nectarines
Storage
Sealed jars keep 12 months.
Common mistakes to avoid
- •Overcooking to a caramel colour
- •Under-acidifying so it never sets
Serving suggestions
Cooked Okanagan Peach Jam?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
