Peach Jam


Ingredients
  • 5 pounds ripe peaches 
  • 2 tablespoons freshly squeezed lemon juice 
  • 3 1/2 cups sugar
Procedure

1. To peel the peaches, slash a shallow "X" in the pointed end of each fruit. Working with a few at a time, blanch the peaches for 60 to 90 seconds in boiling water, or until the skin loosens. Lift the peaches out of the water using a slotted spoon and set them aside to cool; remove the skins and pits. Slice each peach into quarters, then cut each quarter crosswise into fourths. Mix the fruit with lemon juice, stir in the sugar, and leave to macerate for 30 minutes.

2. Turn the fruit-sugar mixture into a large preserving pan, and rapidly bring to a full boil. Reduce over high heat to the gel point, 8 to 10 minutes at a full rolling boil, while stirring constantly. If the jam is too chunky for your liking, turn off the heat and stir with a whisk for another minute, to break down the chunks. Ladle the hot jam into six prepared 1/2-pint jars, leaving 1/4 inch headspace. Seal the jars, and process in a boiling-water bath for 10 minutes.
Tags: 
peachesjam
Yield: 
3 pints
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

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Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.