Texas Peach Jam
Easy to make, super tasty, perfect for extending the flavors of peach season.
Ingredients
- 3 to 4 medium peaches
- ¾ cup sugar or to taste
- 2 Tbsp lemon juice
- 2 oz corn starch see notes
Instructions
- Blanch the peaches. (see notes) Peel and pit them. Place into food processor and pulse until peach segments are desired size. (I prefer about the size of small peas, but more or less chunky will give different textures of your final product as you prefer it)
- Combine the peaches, sugar, and lemon juice in a mixing bowl, and stir until the sugar is dissolved and ubiquitous through the mixture. Sprinkle with corn start (or other binding agent) and mix lightly again, adding the mixture to the pan of your bread machine.
- Program the machine for Jam cycle.
- Once the cycle is complete, you can either add the jam immediately to a glass jar, or allow to cool before adding to a different container.
- Can or refrigerate to your preference. (see note)
Notes
- The 2 oz of corn starch can be replaced with 2 oz of fruit pectin or 1/2 oz of xantham gum.
- To blanch the peaches, score the bottoms of them in an X pattern with a sharp knife. Place into boiling water (only one or two at a time if your peaches are cold) for 1-2 minutes. Transfer into ice water.
- Depending on your peaches they may not be acidic enough to store long term with strictly water bath canning. Test your batch to make sure you can save them safely. I default this to a refrigerator recipe.