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Peach Jam

  • Active:
  • Total Time:
  • Servings: Makes three 1/2-pint jars
  • Time(Other): Plus cooling


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KEY: Summer, Test Kitchen, Dips & Spreads, Sauces & Condiments, Make Ahead, Afternoon Tea

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  • 2 1/2 pounds peaches—peeled, pitted and cut into 1/2-inch wedges
  • 1 1/2 cups sugar
  • 2 tablespoons fresh lemon juice

How to make this recipe

  1. In a nonreactive saucepan, toss the peaches with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour.
  2. Add the lemon juice to the peaches and bring to a boil, stirring until the sugar is dissolved. Simmer over moderate heat, stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.
  3. Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.
Contributed By Photo © Frances Janisch Published September 2009

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