Peach jam made with added saffron and balsamic can be enjoyed all year round! This is an easy recipe for making peach jam at home
The problem with summer is that the excess sunshine plays with my mind... and makes me believe that anything is possible! You know, things like managing a beautiful balcony garden, throwing a grill party or making and canning enormous quantities of jam. So I've learnt a few things the hard way...for instance, I can keep my indoor plants alive (barely) but I think I'm better off maintaining a garden just on my Pinterest board. As for a grill party - I still live in the hope of hosting one, right after I finish setting up our apartment, get those light fixtures installed, unpack that last box which has stoically remained unopened after our move, and get those pictures framed and up on the walls. I think I should be done by December!
As for making jam, I start out with plenty of enthusiasm. Every summer I buy a large batch of stone fruit and start with reading up on the process of canning. When I get to the part about sterilization of the jars, I take a step back, and try to reason with myself. Who needs that much jam anyway? And I then change tracks mid-way and make a batch of freezer jam. This has happened for the last three years now. Some day I might gather the patience to sterilize those canning jars and jam like the pros do it, but for now, I am very happy with my fuss-free freezer jam!
Jam-making is really quite simple, and freezer jam keeps well for up-to a year if done right. Just grab a few jars with air tight lids (I love the Ikea glass jars for this), your fruit and get started. Use pectin if you like you're jam well-set. Thanks to my friend who pointed out that sugar with added pectin is available in local Swiss supermarkets, this one from the local Migros is what I use for making jam now. I made this jam this past week, right in time for the Swiss National Day. It goes perfectly well with traditional Swiss bread, Augustweggli which is baked especially for the national holiday and decorated with little Swiss flags.
This is the best part about jam-making at home - you can go all out with the flavor combinations. I used peaches, saffron and added some raspberry balsamic vinegar that I picked up in Spain. The year before, I made a nectarine and ginger jam that remains one of my favorites. Do you make jam at home? What flavor combinations do you love?
Peach, Balsamic & Saffron Jam
Ingredients
- 1 kilo chopped and peeled peaches
- 500 grams sugar with added pectin you could also use commercially available pectic
- 2 tablespoons of fresh lemon juice
- a few saffron strands
- 3-4 tablespoons balsamic vinegar I used raspberry balsamic
Instructions
- Start by keeping a saucer in the freezer to check for done-ness of the jam (this step is important if you are not using pectic to set the jam. You could avoid this if you are using pectin)
- Transfer the peaches, sugar, lemon juice, saffron and balsamic to a heavy bottom pan, and cook on medium heat for around 10 minutes.
- As the peaches are cooking, mash them up to the consistency you prefer, using a masher or a whisk. I like the consistency to be non-uniform and have a few lumps of fruit.
- After around 10 minutes, the mixture should have thickened and is well on its way to being set.
- If you are not using pectin to set the jam, check for done-ness of the jam with the saucer test: Test your jam by taking out the saucer. Spread a small spoonful of liquid jam on the saucer. Run your finger through the jam. If it forms a channel, the jam is set. If the jam feels runny, let it cook a little more.
- Once done, let the jam cool. A little scum can form on the surface of the jam, which you can skim off easily with a spoon.
- Divide the jam between the jars leaving at least 1/4 inch room at the top.
- Tightly seal the jars and let sit at room temperature for 24 hours before freezing or refrigerating.
- Freezer jam can keep up-to a year in the freezer.
Notes
Cutting down on the amount of sugar used in jam-making will both reduce the shelf-life and the consistency of the jam. The sugar is essential to the formation of pectin strands, and also helps preserve the jam. If you are using sugar with added pectin, follow the instructions as specified on the pack. I used fruit and sugar in a ratio of 2:1, but you would need to add more sugar if you are using no added pectin.
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I, too, sometimes pretend I can be Wonder Woman and start making impossible to do list, and then I would remember that my favorite thing to do is doing nothing, lol. But! I think I can manage freezer jam. I hope ???? You have an excellent one here. With saffron, wow!! ???????? Thanks for cohosting! ????????
This jam sounds so good–what a great way to use fresh peaches!
Thank you so much! Peaches make for fantastic jam!
Wow, what a unique combination of flavors! I've never had saffron in jam but it sounds absolutely delectable.
Thank you! It does add a lovely flavor and enhances the color. I hope you get to try it out!
Hi Shinta - thanks for hosting FF for us! This jam is nothing short of glorious - and yes, it glows! What a fun flavor combo. 🙂
Mollie
Thanks Mollie, yes it does glow, doesn't it?! It was fun hosting, I couldn't wait to try out a few recipes I read about, FF is so full of talent and inspiration.
I love homemade jam and this one sounds especially delicious! I could eat it by the spoonful.
Thanks so much Lily! I am doing the same at home, hard to keep my hands off it, no matter how hard I try to consign it to the freezer for winter (which was my plan)!
Your jam sounds really good - a combination of flavors I never canned before. I always had my favorites such as strawberry/lavender and hot red pepper. Now I don't can in such big quantities. A few years back I bought an automatic jam/jelly maker that only makes small amounts. It's called FreshTech from Ball.
Thank you Judi! Strawberry lavender sounds just like what I would love. I am yet to try a savory jam, and I think this year that should change. Good idea having a small-batch jam maker. I'm sure your making the most of it!
There is nothing better for a breakfast than homemade jam. This summer I did some guava jam --- also influenced by the excess sunshine--- and turn out great! I have to add this peachy jam for sure to my jam's collection hahha.
That is such a lovely idea! Unfortunately I haven't got my hands on guava here in Switzerland, but back in India, they are plentiful this time of year. Glad you liked this recipe!
It's almost 11pm, but I'm just imagining having THAT for breakfast, and my mouth is watering. Sounds delicious, love peaches!
Thanks Tamara! So glad you liked it. Fellow peach lover here!
I love jam but I've never made it myself 😮 Maybe I should 😉
Haha loved that part about the Pinterest garden. I know mine would look better on it xD
Happy Fiesta & happy co-hosting 😉
Ha ha yes, I have the opposite of a green thumb. Jam making is easier that tending to a garden for sure! Happy FF and happy co-hosting!
Oh yum! I think I will not need bread for this - I could eat the whole jar! 😀 Thanks for co-hosting and happy Fiesta Friday party!
Lol your pinterest garden must be beautiful! And who cares about boxes in the corner anyway? People you invite are people who should come to see you (and eat your delicious food) and not to see how clean/tidy/fancy/fashionable home you live...I say invite good friends over inspite of the unpack boxes!
We use to do our own jams but unfortunally we dont actually like those sugar in migros or in coop because we found them to sweet. Perhaps I will try again this year...
Oh yes, thanks for the encouragement. The boxes can stay, but summer is fleeting, right? Yeah the sugar factor is another reason why I'm put off from large batch jam making. I'm inspired to try some savory jams soon!
Freezer jam is the way to go, I also don't have the patience! Love this flavor combination, really unique!
Aww thank you! Yes, canning is perhaps not as difficult as I make it out to be in my head, and one day, I hope to do it right. But freezer jam is my go-to method always!!
Looks like a nice recipe to try with my children before summer is over. We have so many delicious peaches - this should work.
I hope you give it a go Ariadne! Its simple to make, and jam is always a hit with kids (it is with mine at least!)