Purple Peach Jam: A Sweet and Tangy Homemade Delight

Directions

1. Prepare the peaches – Peel all the peaches, remove the pits, and cut them into small pieces.
2. Measure and mix – In a large pot, add the diced peaches. Use a measuring cup to determine the number of cups of peaches. The amount of sugar should be half the amount of peaches. For this recipe, 8 cups of peaches require 4 cups of raw cane sugar.
3. Incorporate flavours – Stir in the sugar, one cup at a time. Add the lemon zest and freshly squeezed lemon juice to enhance the flavour and aid in preservation.
4. Simmer the jam – Turn the heat to medium and let the mixture simmer, stirring regularly to prevent sticking.
5. Mash the peaches – Use a spoon or potato masher to break down the peach chunks. As the fruit softens, mash it further to create a smoother consistency.
6. Test the thickness – Bring the jam to a boil for a few minutes. To check if it’s ready, drop a teaspoon of jam onto a small plate and let it cool. If you want a runny consistency, remove the pot from heat and allow it to cool slightly.
7. Thicken if needed – If you prefer a thicker jam, boil it for an additional 10-15 minutes until the colour darkens to a deep reddish-purple hue.
8. Jar the jam – Allow the jam to cool for 5 minutes, then pour it into clean, glass jars while still hot. Let it cool completely before sealing.
9. Storage – Since this jam contains no preservatives, it’s best to store it in the fridge for freshness. It can last up to a month in a cool pantry and much longer if kept in the fridge.