This small batch peach jam recipe is a delightful way to capture the essence of summer. With fresh, juicy peaches and just a few ingredients, you’ll create a sweet, spreadable treat that’s great for breakfast or dessert.
Table of Contents
The Easiest Small Batch Peach Jam Recipe
Why You’ll Love This Small Batch Peach Jam
This small batch peach jam is not only easy to make, but it also brings a burst of summer flavor to your table. It’s perfect for spreading on toast, swirled into yogurt, or drizzled over pancakes. Plus, with just three peaches, it’s a manageable amount that won’t overwhelm your kitchen.
Ingredients for Small Batch Peach Jam
- 3 large fresh peaches
- 3/4 cup granulated sugar
- 1/4 cup honey
- 1 tablespoon lemon juice
Equipment Needed for Peach Jam
- Medium pot
- Potato masher
- Ladle
- Funnel
- 8 oz jam jar
- Lid and ring
How to Make Small Batch Peach Jam
Preparing the Peaches
Start by peeling and pitting the peaches. Chop them into small pieces for even cooking. If you want to make peeling easier, blanch the peaches for 15 seconds in boiling water, then plunge them into an ice bath.
Cooking the Peach Jam
In a medium pot, combine the chopped peaches, sugar, honey, and lemon juice. Bring this mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to low and let it simmer for about 30 minutes. Stir often to help the peaches break down.
Testing for Jam Thickness
As the jam simmers, use a potato masher to mash the peaches to your desired texture. To test for thickness, run a spoon through the mixture; it should leave a visible wake for a second or two. If it’s not thick enough, continue cooking, which may take up to 45 minutes or more.
Jarring Your Homemade Peach Jam
Once your jam reaches the perfect thickness, remove it from the heat. Ladle the hot jam into a clean 8 oz jar using a funnel to avoid spills. Wipe the rim of the jar with a wet paper towel to ensure a good seal. Finally, seal with a clean lid and ring, and let it cool to room temperature before refrigerating.
Tips for Perfect Peach Jam
Choosing the Best Peaches
For the best flavor, use fresh freestone peaches. Overripe fruit enhances the sweetness and richness of your jam, giving it that irresistible peachy goodness.
Sweetener Substitutions
If you prefer a different flavor, feel free to substitute honey with an equal amount of sugar. Additionally, you can replace lemon juice with calamansi or lime juice for a unique twist.
Achieving the Right Jam Texture
Keep in mind that no pectin is added in this recipe. The natural pectin from the fruit combined with the acid from the lemon juice helps the jam thicken nicely.
Storage and Shelf Life
This small batch peach jam can be stored in the refrigerator for up to 3 weeks. For shelf-stable storage, sterilize jars and process them in a water bath canner.
Related Recipes to try
- Peach Cake
- Honey Peach Cupcakes
- Dessert Money
- Oreo Cookies Cream Cheesecake Bars
- Lavender Cupcakes
- Lilac Cupcakes
FAQs
What ingredients do I need for small batch peach jam recipe?
You need 3 large fresh peaches, 3/4 cup granulated sugar, 1/4 cup honey, and 1 tablespoon lemon juice for this recipe.
How do I make small batch peach jam recipe step by step?
Start by peeling and pitting the peaches. Combine with sugar, honey, and lemon juice, then boil and simmer until thickened. Ladle into jars and cool.
Can I make small batch peach jam recipe ahead of time?
Yes, you can make it ahead of time and store it in the refrigerator for up to 3 weeks.
How should I store leftover small batch peach jam recipe?
Store leftover jam in the refrigerator in a sealed jar for up to 3 weeks, or process in a water bath for longer shelf life.
Conclusion
Making your own peach jam is a rewarding experience, and this small batch peach jam recipe makes it simple and enjoyable. For more delightful peach recipes, check out the Artemis Recipes Pinterest page for inspiration and ideas!
Small Batch Peach Jam Recipe: Simple and Delicious
Equipment
- large pot
Ingredients
- 3 large fresh peaches
- 3 /4 cup granulated sugar
- 1 /4 cup honey
- 1 tablespoon lemon juice
Instructions
- Peel and pit the peaches, then chop into small pieces.
- Combine peaches, sugar, honey, and lemon juice in a medium pot.
- Bring to a boil over medium-high heat, stirring frequently.
- Reduce heat to low and simmer for 30 minutes, stirring frequently.
- Mash peaches with a potato masher as they soften to achieve desired texture.
- Test for thickness by running a spoon through the mixture; it should leave a visible wake for a second or two.
- Continue cooking until thickened (may take 45 minutes or more).
- Remove from heat and ladle hot jam into a clean 8 oz jar using a funnel.
- Wipe the rim of the jar with a wet paper towel.
- Seal with a clean lid and ring.
- Cool to room temperature before refrigerating.
Notes
– Peeling is recommended for texture; blanching (15 seconds in boiling water followed by an ice bath) facilitates peeling.
– Lemon juice can be substituted with calamansi or lime juice.
– Honey can be substituted with an equal amount of sugar.
– No pectin is added; the jam thickens via fruit pectin and acid.
– For shelf-stable storage, sterilize jars and process in a water bath canner.
– Refrigerate and consume within 3 weeks.