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.
- 4 cups fresh peaches (about 8 medium sized peaches)
- 1¼ cups coconut syrup
- 2 tsp. freshly squeezed lemon
- You will also need three 8 oz. jelly jars
- Wash peaches thoroughly.
- Place whole peaches (with skin on) into a pot of boiling water.
- Boil peaches for 2 minutes.
- Remove peaches from boiling water and place into ice cold water.
- Remove peaches from cold water and peel off skin (it should come off very easily).
- Cut up peaches. (removing pit) You should have 4 cups of cut up peaches.
- Place peach slices, coconut syrup, and lemon juice into a sauce pan at medium high heat.
- Allow mixture to come to a boil and then change heat to low.
- Simmer peach mixture on low for approximately an hour (or until it has thickened).
- Make sure to stir and mash (using a potato masher) quite frequently.
- Once mixture has thickened, then wash your jelly jars with hot soapy water.
- While jars are still warm pour hot jam into the jars using a funnel and ladle.
- Immediately place jar lid and rim on hot jars.
- At some point you will hear a “pop” that will let you know the jar has sealed (if it doesn’t seal that’s okay because it will be refrigerated).
- Allow jars to cool, then place in the refrigerator for up to four weeks.