There is something special about slowing down long enough to make jam the old-fashioned way. The fragrance of simmering peaches fills the kitchen, and each jar becomes a little taste of summer to enjoy long after the season has passed.” 🍑
I make my jam without buying packets of pectin and just using the natural pectin in the fruit. It is easier quicker when I have fruit on hand that I wanna make a jam. It is a softer set than jams made with Store-Bought pectin. It’s how my grandma taught me & Ilove that it connects me back to my memories with her in the kitchen .
I have started infusing my jams with herbal tea. For this jam I used peach teabags along with lemon ginger teabags, but a citrus teabag would also be wonderful. Just steep them in the cooking fruit for about 10 to 15 minutes in a teabag and then remove.
Link to print or save google doc recipe: https://docs.google.com/document/d/14vCE27mU6xcJhYm0YW_w1nfOo0oCd89jQdCz_BzcfFI/edit?usp=drivesdk
🍑 Jan’s Peach Tea Jam
Made without added pectin and slow cooked the old-fashioned way, this peach jam celebrates the simple goodness of ripe summer peaches. A gentle infusion of peach and lemon ginger herbal teas adds just a hint of warmth and brightness, creating a homemade jam that’s as comforting as it is delicious.
Yield: About 5–6 half-pint jars
(Ingredients and directions remain the same.)
Freezer Plate Test
Before you begin cooking, place a small plate in the freezer.
To test the jam:
- Spoon a small amount onto the chilled plate.
- Let it sit for about 30 seconds.
- Push it gently with your finger.
- If the surface wrinkles and the jam holds its shape without immediately flowing back together, it’s ready.
If it is still too thin, continue cooking for a few more minutes and test again.
To Water-Bath Can
- While the jam is cooking, prepare a boiling water canner and heat clean half-pint jars according to the manufacturer’s directions.
- Ladle the hot jam into hot jars, leaving ¼ inch headspace.
- Remove air bubbles and wipe the jar rims with a clean, damp cloth.
- Apply lids and screw bands until fingertip tight.
- Process the jars in a boiling water canner for 10 minutes (adjust for altitude if you live above 1,000 feet).
- Turn off the heat and let the jars rest in the canner for 5 minutes before removing them.
- Cool undisturbed for 12–24 hours. Check that each lid has sealed before storing.
Store sealed jars in a cool, dark place for up to 1 year.
To Freeze
Allow the jam to cool completely before transferring it to freezer-safe containers or jars, leaving about ½ inch headspace for expansion. Refrigerate for up to 3 weeks or freeze for up to 1 year.
🍑 Jan’s Kitchen Notes
- A few slightly underripe peaches will help the jam set naturally because they contain more natural pectin.
- Stir frequently during the final stages of cooking to prevent scorching as the jam thickens.
- The peach herbal tea gently deepens the fruit flavor, while the lemon ginger tea adds a delicate brightness without overpowering the peaches.
- This jam has a softer, more traditional texture than commercial pectin jams—just like many family recipes passed down through generations.
- The flavor becomes even richer after resting for a day or two.
