Ingredients:

  • 4 cups (950g) fresh peaches, peeled and finely diced
  • 2 cups (400g) granulated sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 pinch (1g) salt
  • 1 tbsp (12g) powdered fruit pectin

Instructions:

  1. Blanch peaches in boiling water for 30 seconds to remove skins, then dice the fruit into small, uniform pieces.
  2. Combine the diced peaches, sugar, and salt in a heavy-bottomed pot. Let the mixture sit for 15 minutes to allow the sugar to draw out the natural juices.
  3. Stir in the lemon juice and powdered fruit pectin.
  4. Place the pot over medium-high heat, stirring constantly until the sugar has completely dissolved.
  5. Increase heat to high and bring the mixture to a full, rolling boil.
  6. Use a potato masher to crush some of the fruit chunks as the jam thickens, stirring frequently to prevent scorching.
  7. Monitor the jam using a digital thermometer until it reaches 220°F (104°C), or perform the plate test by placing a spoonful on a frozen plate; it is ready when it wrinkles and does not run when pushed.
  8. Remove from heat and transfer the jam into sterilized half-pint Mason jars.