Peach Jam with Lemon and Caramelized Zest
A peach jam made with less sugar than the classic, simmered with the juice of two lemons and finely chopped organic lemon zest that caramelizes into fragrant little bits. No pectin.
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
Well sealed in sterilized jars, it keeps for up to about a year. Because it has a little less sugar than a classic jam, refrigerate after opening and use within 3 to 4 weeks.
How to sterilize the jars: Wash the jars well with hot water and dish soap, then rinse them very thoroughly. Place them clean (dry or damp), opening up or on a baking sheet, on the oven rack or in a tray, without letting them touch. Put the tray into a cold oven, set it to 120–150°C (250–300°F), and time 20 minutes from the moment the oven reaches temperature. Turn off the oven and let the jars cool down gradually inside before using them.
- 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.