Making jam at home is so much fun and easy, once you start making it at home, you’ll wish you had started it doing it sooner. Right now peach season is at its peak here is
great time to make peach jam at home, a delicious way to have to have a taste of summer all year round, definitely worth all the effort and love you put in... Pakistan
1 kg peaches (its better to use ripe peaches)
700 gm sugar
3 tbsp lemon juice
1 tsp salt (optional, I always put salt in as I feel it helps in enhancing the flavors)
Sterilized jar of jam (in a saucepan, boil the jam jar for 10 minutes. Once sterilized, remove from heat and dry thoroughly)
1) Blanch the peaches in boiling water for one minute then remove and place in cold water for 1 minute. Remove the skin, once skin is removed (don’t discard the skins yet), remove the pits.
2) Make a coarse paste of half of the peaches in a blender and chop the rest of the peaches. (You will be left with approximately 800-850 grams of peaches after removing the skin and seeds)
3) Put the peaches, lemon juice and sugar in a large pan. Take a slightly wet cheese cloth, put all the skins in the cloth and tie it off, squeeze out all the liquid into the pot in which you have added fruit, sugar and lemon juice. Let it stand for an hour.
4) After an hour put the pan on low heat and let it simmer gently for about 10 minutes. Turn the heat up to medium-high and boil the mixture rapidly for 20 minutes stirring occasionally. When the jam is ready (when u feel its getting thick) then remove the saucepan from heat and let it cool down. Pour it into the jam jar and then let it cool completely before sealing it.