Photo: Jack Dykinga, USDA, Public domain · source

Jam · From Bladwijzer

Peach jam

Updated on 9 October 2026

• Makes: ± 4 jars
• Time: 45 min + 1 hour standing
• From: Peach

Ingredients

• 1 kg ripe peaches (weighed without stones)
• 500 g gelling sugar 2:1
• juice of 1 lemon
• optionally ½ vanilla pod

Method

1. Dip the peaches in boiling water for 30 seconds, then in cold water; slip off the skins.
2. Remove the stones and cut the flesh into small pieces.
3. Mix with the gelling sugar, lemon juice and split vanilla pod and leave to stand for an hour.
4. Bring to the boil, stirring, and keep at a rolling boil for 4 minutes; do the cold-plate test.
5. Remove the vanilla, fill clean, hot jars with the hot jam and close at once.

Storing: Unopened, a year in a cool, dark place; once opened, keep in the fridge.