Homemade jams and preserves ALWAYS remind me of my grandparents (Ma & Pa). Growing up I can recall going to their house and they would always have some sort of homemade jam or preserves or a homemade pie. I honestly had no clue what I was doing when I started making this jam, but I knew I didn’t want to feed an army. While doing my research it seemed that every recipe made 20 or 30 jars of jam. I only wanted a few jars! I like to eat jam and if I had 20 or 30 jars near me…it would be dangerous.
Let me introduce you to a little thing I call homemade peach refrigerator jam. This recipe is also pectin-free! Let’s face it who actually has pectin in their pantry??
I bought these gorgeous peaches at the Nyack Farmers’ Market last Sunday. SO yummy!
I wanted to make this recipe vegan so I used coconut syrup. It was actually my first time using this natural sweetener and I was pleasantly surprised. It is VERY sweet, and if you taste the jam while cooking it you may think “wow, this is too sweet”, but trust me. Once it has cooled and gelled a bit it is jam perfection.
This particular recipe will only give you about three (8oz) jelly jars. Which is perfect if you only want enough to feed your family for a few weeks (it will go fast!). This jam will keep in the refrigerator for approximately 3-4 weeks.
I like my peach jam best served up on fresh homemade biscuits. Yum.
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