I had heard about a new technique for making homemade peach jam that didn't involve pectin - and I was intrigued!
So I gave it a shot - cautiously, I might add! It took a full day to make this sweet thick jam, but the flavor was just to the moon - and so very much worth the time and effort!
Homemade jams and jellies are always a little bit tricky, even though they are so easy to make. Fresh fruit, sugar, and the tiniest bit of liquid - boiled and simmered until thick, and then canned.
You can measure ingredients all you want, but each crop of peaches will be slightly different in terms of taste, texture and sweetness - and juiciness!
This unique recipe is brought to a light simmering boil six times - and allowed to cool to room temperature between each. It really is more about the process, as each time it cooks it thickens up just a little bit more, and the sweetness and fresh peach flavor just comes blasting through like no other jam I have ever made before!
I'm going to have to try this approach with some of my other jam recipes to see if there are similar results!
This morning I'm serving these with warm croissants and fresh butter, together with some fresh peach slices.
Give it a try - this homemade jam is so stinking easy to make, and the results will have you smiling from ear to ear!
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