When I first started researching recipes for jam, I instantly realized that there were many “proper” recipes. But I didn’t want just any jam. I wanted my moms. There’s something nostalgic about eating things that taste like childhood. So I went directly to the source. Here is my mom’s recipe for jam. I did throw in a little bit of a twist of my own. It’s easy to make, and not overly sweet.

Granted, in my mom’s recipe, it does not call for water bath canning. I do this extra step just as an extra precaution. But my mom has done this recipe for years without it. When she makes jam, she simply places the closed and tightened jars onto the counter. This is typically for 12-24 hours, covered with towels on the top and bottom to keep the warmth in. Then once that’s done she simply places them into their place in her pantry.

I think that this goes back to the Soviet times she was raised in. Where preservation wasn’t about fear in every corner. Or creating extra safety steps for some company to make a buck. It was about survival and making the best with what they had.

I know this is probably the time of the year where you might be grabbing some peaches at the market, so lets’ get started!

If you’re looking for an immersion blender, here’s one: https://amzn.to/3GOnE0X

Peach Jam

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Resting Time 1 day d 12 hours hrs

Servings: 5 Pints

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

  

• 27 Peaches Medium Sized
• 1 1/2 cups Sugar
• 1/2 Lemon Juice
• 1 1/2 cups Powdered Sugar

Equipment

• 2 Pots
• 1 Immersion Blender

Method

 

1. Cut the peaches into smaller pieces. Remove and discard unwanted parts. Place directly into your pot.
2. Add your sugar and mix well. Allow this to sit for 8-12 hours.
3. Bring this mixture to a boil and mix while it's heating up. Allow it to boil for 2-3 minutes. Then remove it from the heat.
4. Remove the light colored foam at the top and discard it. Then allow this mixture to sit for another 8-12 hours.
5. Add the juice of 1/2 a lemon. Then mix with an immersion blender.
6. Add 1 cup of powdered sugar, and mix it in.
7. Bring the mixture to a boil once more while mixing. Allow it to boil for 2-3 minutes and then remove it from the heat. Allow to sit for another 8-12 hours.
8. Add 1/2 a cup of powdered sugar and mix it in. Bring your mixture to a boil for 2-3 minutes while mixing. Then remove from the heat.
9. Add the mixture to your disinfected jars and lids.
10. Put in water bath can for 5-10 minutes of boiling.
11. Allow to cool. Enjoy!

Notes

• I use brown sugar. My mom uses white sugar. It’s your choice which kind you’d like to use. 
• This recipe should fill the pot approximately to 3 liters with the peaches when originally cutting them and placing them into the pot. 
• Make sure the temperature of your water is relatively close to the temperature of your jars full of the jam. This way, there won’t be a dramatic temperature change for the jars, and they will be less likely to crack. 
• Alternatively, you can taste the jam the last time you have it boil through after adding your powdered sugar. If you feel it’s not sweet enough, you can add more powdered sugar and go through the boiling process after another 8-12 hours. This way, you can get the sweetness level you’d like. I’d personally add 1/2 a cup to 1 cup at a time when attempting to add sweetness. 

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