Mary’s Just Peachy Homemade Jam
No Pectin Needed
Here in the Midwest, fresh peach season is relatively short (usually from July to mid-September), which is why I love making a few batches of peach jam while they are available; I want to be able to enjoy the taste of fresh peaches any time of the year. Making peach jam is surprisingly easy: all you need are a few canning jars, some lemon juice and sugar and, of course, some beautifully ripe peaches. You don’t even need pectin (pectin is a fruit extract often used in making preserves). The natural pectin from the peaches will thicken the jam as it cools. For the best peaches, look for fruit that is ripe, but still firm. Peaches that are overly ripe will have less pectin. Roasting the peach pits adds an extra kick of almond extract to this jam; see below for instructions.