Peach Jam Recipe the French way. Homemade, natural and without pectin, this two-ingredient peach jam is going to be your new jam favorite this summer!
I am sharing tips on how to make peach jam further below and also how to preserve peach jam effectivly for long term.
Another jam, because I am a great homemade jam lover and today it shall be my mum’s peach jam recipe, which is of course without pectin.
In order to get up in the morning and to receive my daily dose of inspiration, I prepare something what we in french call a tartine.
It’s basically a bread slice covered with butter and jam, just that in my case I completely and always skip the butter so that I am left with a slice of sweet homemade jam. I bet you too will have a special simple breakfast item which is dear to your heart. In my case, it’s my homemade fruit jam and bread.
A few years ago, I actually described once in detail to an Indian tourist couple that in my corner of the world we were mostly enjoying a bread covered with a thick lush layer of butter and jam or honey for breakfast.
They did not want to understand my breakfast habits and kept on mentioning stubbornly the English breakfast, which, as you know, includes eggs, bacon, sausage baked beans, mushroom, tomato and toast.
Maybe they just didn’t understand that Austria didn’t equal Australia (English breakfast and Australia?! I know!), because this country confusion does happen frequently, or in retrospect, I even believe they were just amazed, not in a good way, that there were people in this world eating fatty pork bacon.
I got the hints when they kept on mentioning bacon, sausage and pork! Bewildered by the notion they forgot about my bread and jam…
Years later I was trying to convince my husband to love jam and bread for breakfast. I thought I failed even after introducing real jam into his life. But he did prepare his own tartine nearly every single day when we were in Europe and I was of course entirely surprised.
His explanation for this phenomenon was that the weather was cool and inviting his appetite to start the day with bread butter and jam.
So naturally, motivated by my husband’s temporarily new breakfast choices, I asked my mum if we could share her jam recipe classics.
Amongst the many fruit jam and jelly recipes that she prepares year by year around harvesting time, she also has a peach jam recipe. Luckily we were in Europe back in August when the peaches ripened, I absolutely wanted to share a photo of how peaches grow.
The peaches look fresh and inviting, don’t they?
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Peach Jam Recipe below:
- 1 kilogram fresh Peach fruits
- 750 grams sugar
- A few drops of Rum to disinfect
- about 3-4 Jam jars and lids (300-350 milliliter)
- labels
- Wash your peaches well. Cut open on one side and pick out the core, discard the core. Weigh the peaches, peel and cut into quarter and place them into a big cooking pot.
- Add the whole sugar amount to the fruits. Mix the content well.
- Keep the pot with the fruits on the stove, cook on slow heat for about 45 mins, while stirring at times, until you can see a rolling boil (lots of foam too!). At that point the jam should be ready and you can take it from the heat. Test if the jam is set by dropping some on a cold plate, the jam is ready if it doesn't run. If it runs, keep for some more time to cook on low heat and repeat the test until you have the correct consistency.
- At this point you can either mash the cooked peaches quickly or keep them in whole pieces.
- Before you fill the jars with the jam, drop little rum into the lid. That will help in keeping the jam germ and mold growth free.
- Fill your clean jam jars with the peach jam, close well with the lid and turn the jar upside down. Keep them upside down for a few hours and then store them in a dry and cool place and keep away from direct sunlight. If you live in a humid tropical climate, please store the jam in the fridge.
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It looks delicious! I love peach jam.
Cheers,
Rosa
Homemade jam is the BEST! Your peach jam looks scrumptious, Helene.
Your jam makes me dream of summer and peaches I love so much… I cannot swallow anything sweet in the morning, but I love jams for afternoon tea or in cakes.
Your story made me laugh because I have met so many French people who cannot understand how anyone can eat anything savoury for breakfast… Everything depends on the way we were brought up and maybe climate, as you say, but I think I must have been Japanese in my previous life: whenever I go to Japan and see rice, miso soup and pickles at the buffet table, I am in heaven… I could eat such breakfast every single day of my life (from time to time I’d add a piece of grilled fish..).
Oh, Helene, I’m a jam fanatic! A Persian breakfast, in my family, includes bread, feta and jam. And nothing beats a piece of bread with homemade jam slathered all over it with a beautiful hot cup of tea… my heaven!
Great looking jam! We’re just starting to make our own jam, and it’s so good! And so easy. We don’t use pectin either. I like the rum tip — will have to try that. Thanks!
Your jam looks absolutely gorgeous! Peach is a perfect flavour for summer 😀
Cheers
Choc Chip Uru
I have always wanted to try my hand at making jam! This looks so good!
I always thought a tartine was a sandwich without a top. 🙂 I’d take this any day. So why no pectin? Have I missed that? 🙂
A Tartine is simply a slice of bread topped with butter jam, honey nutella. =D
Maureen thanks for the question!
Why no pectin…
-Traditional french recipes do not use pectin sugar and a jam with pectin sugar is just different and doesn’t taste authentic. Of course one can always add lemon peel, crab apple or other fruits which are rich in pectin to a jam while cooking but it’s not always necessary.
-Another reason why without pectin, simply because it’s difficult to get pectin sugar in India. At least with regular sugar anybody will be able to recreate the jam in such a way so that the jam will preserve for months. =)
Hi Helene, I love the idea of picking my own fruits and veggies and making something wonderful out of them. The color of your jam is beautiful!
Lovely Peaches in your Garden. I love the thought of picking your own home grown veggies and fruits for cooking. Peaches could be replaced with Strawberries too I suppose.
I don’t know which is better – apricot jam or peach jam. Love them both!! A great looking jam Helene!
I must buy another miniature peach tree just to make jam, your jam looks gorgeous and I love family recipes, I will definitely be trying this recipe. Cheers, Theresa
G’day! LOVE peach jam and can almost smell it from here Helene! YUM!
Great photos too! Pinned and shared!
Cheers! Joanne
Your jam looks so good! I wish we had fruit trees in our garden but sadly we don’t have the space 🙂
I love your scales! What a beautiful jam and how excellent that it’s made without pectin. I haven’t had peach jam but I’ve had lots of apricot jam and I imagine they’re fairly similar. What a beautiful jam it is xx
The scale is my mum’s =D
Thanks!
Wow….! perfectly made peach jam…..I’m gonna try this 🙂
Happy to follow ur blog, do visit my place too 🙂
I grew up eating toast with Woodapple jam and butter- so I love your idea of breakfast! And helene – this pectin free jam looks absolutely fabulous – nothing like homemade jam!
SO gorgeous! And having it on my toast would remind me of summer peaches all year long 🙂
I love peaches and your peach jam looks perfect. I’ll have to wait until they’re back in season again to try this unless I try it with frozen peaches. Thanks for sharing.
Aweee…that picture of beautiful juicy Peaches on the tree! Love the colour of jam…getting lots of peaches in market and am trying my hands on peach jam.
Peach jam sounds good and tasty. Looking forward to try my hand. Thanks for dropping in my blog. Keep visiting. Its my pleasure to watch your space too:)
Wow!! That jam looks so so yummy,,
Ooh this looks delicious!I love peaches and have always wanted to make jams but never attempted.Your recipe might have inspired me 🙂 Love the beautiful color and can imagine the deliciousness on a warm toast!mmmmm…
Can you imagine I have a peach jam recipe in queue, I just have had a chance to photograph it! Your Mum’s version sounds delicious, I love jams without pectin. The Hungarians have a similar breakfast, a thick slice of homemade bread, unsalted butter and jam (or honey) mmmmmmmm.
Can you imagine I have a peach jam recipe in queue, I just haven’t had a chance to photograph it! Your Mum’s version sounds delicious, I love jams without pectin. The Hungarians have a similar breakfast, a thick slice of homemade bread, unsalted butter and jam (or honey) mmmmmmmm.
Wow!! this looks super tempting!!I can spread this jam on almost everything!!
You are so lucky to have peaches in your life these days…. I will save this until next summer when peaches come back into season here. 🙂
Oh gee!! I didn’t realize Rum could prevent your jam from germs and mould!! That is such a clever tip!! Mould is exactly the reason why I was never keen to make my own jam! Thanks for the tip 🙂 🙂
Wow, what a shiny glossy Jam Helene! I am not a big fan of peaches, but can have them in sweets and preserves. This one is a keeper certainly!
Love your scales btw 😉
Nothing beats a homemade jam especially when it’s passed through generations. Your peach jam looks amazingly delicious.
Hi there, I hope you are doing well. Love your recipe, and the exclusion of pectin. I miss peach season here, enjoy! Hugs, Terra
I love this recipe and I love how you use the rum! I have to very quickly learn how to make jam for the hotel but lucky thing we love jam and bread for breakfast… it is the only thing I eat every morning!
Ooh, I don’t have a peach jam recipe!! And a friend of mine just bought an enormous box of peaches and is doling them out! I’m putting my hand up for a stash now!!
This looks delicious!!