To make peach jam, you cut the peeled fruit into small pieces and cook them with water. Sometimes, more fruit juice is added to this mixture to make it sweeter or to give it more flavor and liquid. The taste and color of the finished product depend on how good the peaches are and how ripe they are. Jam made from bruised or unripe fruit won’t taste good.
This jam can be kept in the fridge for up to three weeks or frozen for up to a year. If it’s frozen, let it thaw in the fridge before you use it. (This jam can’t be kept on the shelf or in the pantry.) This jam tastes great on toast, crackers with cream cheese, cottage cheese, and even ice cream!
Peach jam is a type of preserved fruit made from the juice of peaches and pieces of the fruit itself. A typical peach jam contains a large amount of sugar and is fortified with additional pectin. Specialized versions of jam made from peaches exist for those on special diets and those who must avoid sugar. Pectin is also added, which makes the mixture thick and gel-like, which is what most people want from jams and jellies. Some fruits have enough pectin on their own to set without any extra ingredients. Peaches, however, don’t have much of their own, so they usually need extra pectin to set right. Jam can be safely stored for many months.
Peach jam may have other things added to it. They may be added to commercial products to preserve and improve color or to make the jam last longer. Some kinds of jam may also add other fruits or spices to make them taste better. Peach jam is put into jars and heated again, usually in a hot water bath, to make it thicker. This process kills microbes in a jam, so the jam won’t go bad before the jars are opened. Sugar can help keep fruit fresh because it can dry the fruit and stop bacteria from growing. The sugar in a jam, on the other hand, is usually not concentrated enough to do this.
Boozy Peach Jam Recipe
For the best jam, use fully ripe peaches. They should be soft enough to crush easily and smell strongly of peaches (a scentless peach is a tasteless peach).
Even though peaches don’t have much pectin, the homemade pectin in this recipe makes sure that the jam is thick and easy to spread without taking too long to cook. The brandy gives the taste more depth without making the fruit taste too strong. You can make the pectin extract days before making the jam and keep it in the fridge for up to a week. If you want to keep the pectin longer, you can freeze it or put it in jars.
Peach jam usually has a lot of sugar, but there are also versions with less sugar. Artificial sweeteners can be used to make the jam taste sweeter. If you make jam at home, you might want to make a few small batches with different sweeteners to see which one you like best. When making low-sugar jam at home, people should be careful when buying pectin because some types of pectin need sugar to work right.
Other sweet juices can be used instead of sugar to make all-natural peach jam. Pectin should be used most of the time, though, to make sure the jam sets properly. Most pectin comes from fruit and is extracted. It is not usually thought of as a chemical food additive.