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Homemade Peach Jam

The fragrance of fresh peaches reminds me of a beach holiday…

…of lying in the sun-baked sand, the cool sea breeze gently caressing my face, as I drift between intermittent afternoon naps and chapters of the book I’m reading, a cooler of fresh peach juice by my side. It reminds me of a lazy afternoon breathing in the salty sea air as the sand shifts between my toes, and enjoying an endless holiday with brilliant company.

Although it’s not exactly peach season yet (peaches are still not fully ripe in the stores), I couldn’t pass by the wonderful opportunity of buying some fresh peaches that a Peruvian lady was selling on the street.

It was a hot, humid night, and I had just finished my gym routine. Seeing the peaches on the stand calling out to me, I decided to buy them anyway because they were selling at a fantastic price, and decided I was going to make some peach jam over the weekend.

Last weekend’s successful try at Homemade Strawberry Jam gave me enough encouragement to try canning again.

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Particularly since I had goaded myself all winter to make plenty of jams when Spring arrived, I wanted to stick to my resolution and attempt making all sorts of jams with the beautiful fresh fruits that Nature has ushered in with Spring.

Fresh peaches

As always, making jams and marmalade has a therapeutically soothing effect on my nerves, it calms me, enthralls me, and makes me focus on nothing but the present, the slight bubbling of the jam as it starts to thicken into a rich, orange-yellow colour, with twirls of peach-scented perfume wrapping up the kitchen as if it were a Christmas gift.

While the process certainly isn’t quick, it definitely teaches me patience, consistence, perseverance and constant watching over the jam I’m making, as with any other goal and project in life, which has to be treated with kindness and plenty of love, for it to bear fruits you are proud of and cannot help sharing with others.

Are you hungry already?



1) 2kg of fresh peaches
2) 1kg of sugar
3) 1 large lemon (to get lemon juice)
4) 4 sterilized glass jars


1) Wash and peel the peaches
2) Cut the peaches into small pieces, throwing away the seeds
3) Place cut peaches in a mixing bowl, and pour sugar over
4) Mix peaches with sugar and let it rest in the refrigerator for 1 hour
5) Pour peach-sugar mixture in a large pot
6) Add in freshly squeezed lemon juice
7) Cook on low heat, stirring continuously for 1 hour, or until jam reaches the desired consistency
8) Pour hot peach jam  into sterilized glass jars and cap, then allow to cool before serving

Peel the peaches:

Cut peaches into small pieces:

Pour sugar over peaches:

Mix peaches with sugar and let it rest in the refrigerator for 1 hour:

After 1 hour in the refrigerator:

Pour peach-sugar mixture in a large pot & add in lemon juice:

Cook on low heat, stirring continuously:

Jam starts to thicken a little:

Keep cooking and stirring continuously until jam reaches desired consistency:

Fresh peach jam:

Serve jam with toast for a lovely afternoon tea:


  1. I love homemade jam. I just used the last of our peach jam from last year. The season is just starting here. Thanks for sharing it during Our Little Family Adventures Friday Community Party on Facebook.

    1. Irene…canning is a wonderful therapy when fruits are cheap and in season! 🙂 And other than the fact that it takes up some time (for the continuous stirring part), there’s nothing difficult about it 🙂
      Plus, jams ALWAYS taste so much sweeter and authentic when they are homemade! (at least my bf and his mum agree with me!)

  2. Kudos to you for canning! It still intimidates me to no end. Though peaches are not in season over here in the US – I love this idea and will definitely bookmark it for when the weather warms up 🙂

    1. Thanks Jess!

      I’ve only started canning recently and am still playing around with the different types of fruits in season!

      🙂 have an awesome week dear!


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