Nothing says summer like homemade peach jam — sweet, juicy, and full of sunshine in every bite! This easy recipe comes together with just a few simple ingredients and no fuss. You can enjoy it chunky or smooth, depending on your preference. Best of all, it makes about 2 cups of jam, perfect for spreading on toast, topping desserts, or gifting to friends!
Ingredients:
- 2 lbs. (about 5–6 medium) ripe Pacific Northwest Peaches, peeled & chopped
- 1 cup sugar (adjust to taste)
- 2 tbsp lemon juice
- ½ tsp vanilla extract (optional)
Instructions:
- Prep the peaches: Peel, pit, and chop peaches into small chunks. (Tip: blanch in boiling water for 30 seconds, then ice bath — skins slip right off!)
- Cook: In a medium saucepan, combine peaches, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring often.
- Simmer: Reduce heat to medium-low. Cook for 20–30 minutes, stirring frequently, until peaches break down and the mixture thickens.
- For smoother jam: mash with a potato masher or use an immersion blender.
- For chunkier jam: leave some peach pieces whole.
- Test thickness: Place a spoonful on a cold plate — if it wrinkles when pushed, it’s ready.
- Finish: Stir in vanilla (if using). Let cool, then transfer to clean jars. You can refrigerate them for up to 3 weeks or freeze them for up to 6 months.
