Peach Jam with Lemon and Caramelized Zest (Less Sugar)
This peach jam with lemon is made with a little less sugar than the classic version – 800 g for every kilo of peaches. It simmers with the juice of two lemons and the finely chopped zest of one organic lemon, which caramelizes right into the jam. No pectin needed, and it makes about 5 to 6 jars.
Peach jam is one of those preserves I make every summer, when the trees are heavy with fruit. I have cut the sugar back from the old one-to-one ratio to 800 grams per kilo of peaches – enough to set and keep it. My one twist is the lemon: I squeeze in the juice of two lemons for a bright set, then finely chop the peel of one organic lemon and let it cook right into the jam, where it softens and caramelizes into little fragrant bits. Use organic lemons, since the peel goes in. The red peaches in the photos are from my own garden.
Less sugar, and a caramelized lemon secret
Two things set this jam apart. First, the sugar: at 800 grams per kilo of fruit it is lighter than the traditional one-to-one jam, so it tastes of ripe peaches, not just sweetness. Second, the lemon peel. Instead of using only the juice, I finely chop the zest of a whole organic lemon and cook it into the jam, where it softens and caramelizes into chewy, fragrant little bits scattered through every jar. There is no pectin – the fruit, the sugar, and the lemon do all the setting themselves.
How to make peach jam with less sugar
The method is simple and mostly hands-off. Peel, pit, and chop the peaches, then layer them with the sugar and let them macerate for a few hours or overnight, so they give up their juices. Bring everything to a boil, then simmer gently, skimming the foam, until it thickens and turns glossy. With a little less sugar it can take a few extra minutes to set, so be patient. Stir the chopped lemon zest in while it cooks so it caramelizes, and add the lemon juice in the last ten minutes to keep the color bright. The full quantities and timing are in the recipe card below.
Picking peaches and lemons
Use ripe, fragrant peaches – red-fleshed ones give the prettiest color, and slightly overripe fruit is perfect for jam. For the lemons, buy organic and unwaxed: since the zest goes straight into the jam, you want peel you would happily eat.
Sterilizing the jars and keeping your jam
Clean jars are what turn a pot of jam into a pantry that lasts. Wash and sterilize your jars before filling – there is a step-by-step method in the recipe notes – and ladle the jam in while both are hot. Well sealed, it keeps in a cool, dark place. Once a jar is open, keep it in the fridge and use it within three to four weeks.
Ways to use peach jam
Beyond toast, spoon it over pancakes or porridge, swirl it into yogurt, or use it to fill cakes and thumbprint cookies. If you have more summer fruit to put up, try our slow cooker apricot jam, and for baking with peaches, our peach cobbler and peach crumble pie are the place to start.
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Peach Jam with Lemon and Caramelized Zest
Equipment
- Large heavy-bottomed pot
- Sterilized glass jars with lids
- Wooden spoon
- Ladle
Ingredients
- 3 kg peaches ripe, peeled, pitted and chopped (about 6½ lb)
- 2.4 kg sugar 800 g per 1 kg of fruit
- 2 lemons juice only
- 1 organic lemon zest only, finely chopped
Instructions
- Wash, peel, and pit the peaches, then chop them. Layer them with the sugar in a large pot and let them macerate for a few hours or overnight, so they release plenty of juice.
- Bring to a boil over medium heat, then simmer, stirring often and skimming any foam, for about 1 to 1½ hours, until thick and glossy. Add the finely chopped lemon zest while it cooks, so it softens and caramelizes into fragrant little bits.
- Stir in the lemon juice in the last 10 minutes; it brightens the color and helps the set.
- Test the set on a cold plate: drop on a little jam, wait a minute, then push it with your finger. If it wrinkles, it is ready.
- Ladle the hot jam into clean, sterilized jars, seal, and let cool. Store sealed jars in a cool, dark place; refrigerate once opened.
Notes
- Do not put lids with rubber seals in the oven — they can warp or the seal can melt. Sterilize those separately by boiling them in water.
- Do not wipe the inside of the jars with a cloth after sterilizing, to avoid re-contaminating them with bacteria.
Frequently Asked Questions
No. Peaches, sugar, and lemon set into a thick jam on their own with a good, long simmer. The lemon adds the acidity that helps it gel; with a bit less sugar it may just need a little more time.
The finely chopped zest softens and caramelizes as the jam cooks, adding little fragrant, chewy bits and a bright citrus aroma. Because the peel goes into the jam, use organic (unwaxed) lemons.
It is up to you. Peeling gives a smoother jam, while leaving some skin on adds texture and color. To peel easily, blanch the peaches in boiling water for 30 seconds, then slip the skins off.
It uses 800 grams of sugar per kilo of peaches, a little less than the classic one-to-one jam, so the fruit flavor comes through. You can go lower, but the jam will be softer and keep for less time, so store it cold and use it sooner.
Sealed in sterilized jars and stored in a cool, dark place, it keeps for up to about a year. Once opened, keep it in the fridge and use within 3 to 4 weeks.
Yes. Thaw them first and include any juices, then cook as usual. You may need a few extra minutes to thicken, since frozen fruit releases more liquid.
