Easy Peach Jam (Preserves)

Nothing quite like fresh, warm peach jam.
(I always save a little aside when canning and place it on
some fresh homemade bread!)

Peach Season Is Here - whoohoo! And in my case, the first peaches of the year came in the form of a much-appreciated gift from Farley Farms! (That's right, I had a chance to taste-test the first batch of Farley Farms peaches that sold out within hours of opening!) I, of course, made cereals, oatmeal, fruit salads and lunch snacks with fresh peaches, but I also wanted to capture some of that fresh flavor for later.

This peach jam recipe is quick and easy. You can smooth it out in a food processor (as seen in the photo), or you can choose to leave it a little chunky. Either way, that first-of-the-season flavor will be locked in tight!

Shopping / Ingredient List:

10-12 medium to large peaches (ripe)
1 packet of pectin
4 cups sugar

Recipe Easy Peach Jam / Preserves:

For smooth jam: Peel, pit and chop peaches, add all of them to large saucepan over medium heat. Smash the peaches as they warm with a potato masher and slowly bring them to a low boil for 15 minutes.

For chunkier preserves: Peel, pit and chop peaches, add 1/2 to large saucepan over medium heat. Smash the peaches as they warm with a potato masher and slowly bring them to a low boil for 15 minutes. Add remaining peaches.

Then...

Add the sugar and pectin and cook for 5 more minutes until it starts to boil and thicken.

Remove from heat and transfer to sterile jars, leaving a bit of headroom.

Place in hot water bath for 10 minutes.

Remove jars and let cool.