Best Peach Jam Recipe [Video] (2024)

FAQs

What is the difference between peach preserves and peach jam? ›

What is the difference between peach preserves and peach jam? Peach preserves contain larger pieces of fruit and are often looser than peach jam or jelly. Peach jam is made with fruit puree and is often thicker than preserves but not as thick as jelly. Jelly is typically made with just fruit juice like grape jelly.

Chop 1 pound unpeeled yellow peaches into 1/2-inch pieces

And while leaving the skins on the fruit for your jams and preserves is a personal choice, they recommend it for the color it lends the finished jam—and for the fact that the skin imparts more peach flavor.

Clingstone. The pretty yellow peach flesh "clings" to the stone, and therefore the name. These are the earliest peaches to come in. Distinguished by their juiciness and sweet peach flavor, they lend themselves very well to jams, preserves and canning.

Peaches are relatively low in pectin, but with time and attention, a thick and flavorful jam can be produced without the added expense of commercial pectin.

The jam I make from frozen fruit is almost as good as from fresh, and certainly tastes better than jam left around for a year. I do not defrost the fruit before using and agree that the fruit needs to be picked dry and frozen quickly if it is going to be successfully used for jam making.

Preserves are the closest thing to consuming whole fruit. They contain chunks of the actual fruit, making them richer in fiber and nutrients. As with jam, though, the sugar content can vary based on the brand or recipe. In terms of health benefits, preserves generally come out on top due to their whole fruit content.

Overcooked Jam: It's is harder to salvage overcooked jam. If the jam tastes scorched it's best just to throw it away and try again. If the jam isn't scorched but is too thick to use as jam, slowly heat it in the microwave with a little added water and use it as syrup.

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed.

This is a process of color loss and does not mean the jam or jelly is going bad. The browning starts at the top of the jar and slowly works its way down. If your jars were properly sealed and the seal is still intact, the jam or jelly, although not as pretty as it once was, is safe to eat.

Your jam may taste bitter because it's over-cooked. Sometimes overcooked jam can be a good thing, as it has a nice caramel flavor that will work well used in desserts. However, if it's really overcooked the sugar will give it a bitter burnt taste.

What is the most delicious peach? ›

The darling little donut peach, also known as the Saturn peach, is often considered the sweetest peach variety. This heirloom variety looks like a typical peach — that's been smushed! They're soft and tender with less acidity than their yellow-skinned counterparts.

Some people use it to good effect, but I tend to avoid it because I have gotten much better results by just using pectin-rich fruit that is just ripe enough, and then dialing in on the sugar and acid and heat. Jams that I've made with added pectin have often turned out too thick and rubbery, with a dull flavor.

Pick the Perfect Pectin for the Job

If you want a jam that tastes like fruit, then use a pectin formulated for using less sugar. In my opinion, Ball's low-sugar pectin is the most convenient commercial pectin to use; it is found wherever canning supplies are sold and online.

Pectin Substitute

Cornstarch - Another plant-based thickening agent, cornstarch is a great substitute for pectin. Gelatin - For non-vegan menu items, you can substitute gelatin for pectin, but it will yield a different consistency.

Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit. Some fruits such as blackberries or raspberries will not stay whole during the processing so there may not be much difference between raspberry jam and raspberry preserve.

While jelly has the smoothest texture of them all, jams are a bit thicker, and preserves boast the most body, thanks to their chunky fruit pieces.

We don't need to get into too much detail here because preserves are made almost the same way as jam. The biggest difference is that preserves are made with whole or larger pieces of fruit instead of pureed fruit.

Freezing your fruit and then making the jam or jelly closer to the time when you are going to eat it or give it away is also recommended. Using citric acid powder instead of lemon juice can be more effective at preventing color loss/color change.