Bourbon Peach Jam Recipe (2024)

FAQs

How long does homemade jam last without pectin? ›

It will last several weeks in the fridge, but can be frozen for up to three months. Obviously you can use the jam anywhere you like jam — on toast, in peanut butter and jelly sandwiches, or on fresh biscuits.

With a simple lemon juice trick, your homemade jam will achieve your desired thick texture. Preparing jam is about capturing the sweet essence of the fruit while simultaneously cooking it down to the perfect syrupy consistency.

Chop 1 pound unpeeled yellow peaches into 1/2-inch pieces

And while leaving the skins on the fruit for your jams and preserves is a personal choice, they recommend it for the color it lends the finished jam—and for the fact that the skin imparts more peach flavor.

Jams and jellies are both soft, sweet spreads made from fruit, sugar and pectin. The main difference between jam and jelly is that jam is made with fruit whereas jelly is made with fruit juice.

You don't have to, but proceed carefully. "If you are really anti-pectin, you can omit it, but you'll need to cook the jam longer. Doing so will remove most of the water content in order to get it to set up properly and in turn, will result in a smaller yield," adds Wynne.

Over-ripe or damaged fruit is not ideal - the jam will not set well and is likely to deteriorate rapidly. The amount of sugar you need to make jam depends on the amount of pectin in your chosen fruit, but generally the fruit-to-sugar ratio for traditional jams is 1:1 (ie. 450g/1lb sugar to 450g/1lb fruit).

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed.

Unfortunately, now that the pectin is dissolved and free, the strands of pectin repel each other because they carry an electric charge that is negative. Without a little help, the pectin strands can't come together to form a network that will set your batch of jam — that's where the lemon juice comes into play.

Lemon juice contains both in abundance. The ratio we use when making jam is 1tbsp of lemon juice to every 1kg of fruit. woman&Home Food Writer, Keiron George, advises, “If you're having trouble with setting your jam, bring it to the boil again, adding the rind of a lemon for some extra pectin”.

Clingstone. The pretty yellow peach flesh "clings" to the stone, and therefore the name. These are the earliest peaches to come in. Distinguished by their juiciness and sweet peach flavor, they lend themselves very well to jams, preserves and canning.

Why did my peach jam turn brown? ›

This is a process of color loss and does not mean the jam or jelly is going bad. The browning starts at the top of the jar and slowly works its way down. If your jars were properly sealed and the seal is still intact, the jam or jelly, although not as pretty as it once was, is safe to eat.

Overcooked Jam: It's is harder to salvage overcooked jam. If the jam tastes scorched it's best just to throw it away and try again. If the jam isn't scorched but is too thick to use as jam, slowly heat it in the microwave with a little added water and use it as syrup.

Cloudy jelly is usually due to improper juicing of the fruit. Fruit should be cooked gently rather than boiled. Dripping should happen through a fine mesh jelly bag or layers of cheesecloth. Never squeeze the jelly bag or cheesecloth.

Fortunately, there are factors to keep in mind. For one, consider using canned fruits that are sugar-free or that have a very low sugar content. Over time, sugar will macerate fruits, making them soft, which can lead to a mushy jam. So be sure not to add it too early or too late in the process.

I did a bunch of canning and jam recipes last summer from Ball's book of canning. With the sugar, citrus and pectin, they recommend 18 months but you should be able to judge by the look, smell and taste if you are worried about it. If it smells bad or the lid pops, its a good indication that its gone bad.

Here's how long homemade jam lasts: For homemade jam, using sugar and processed by canning in a hot water bath, you can expect to get about two years of shelf life when stored in a cool, dry place. Once opened, keep your homemade jam in the refrigerator for up to three months.

When making jams, jellies and preserves from fruits that contain natural pectin, it's not necessary to add additional pectin. These products are cooked to the desired consistency.

Put the jam into containers and freeze: Pour the jam into clean freezer containers or canning jars, leaving 1/2-inch headspace. (Plastic freezer containers with tight-fitting lids work well for storing freezer jams and jellies.) Cover the containers and let stand for 24 hours, or until the jam has set and become firm.