Peaches are in season and this sweet jam is refreshing for morning toast, with cream cheese and crackers, or for that classic PB&J. This recipe takes a little more love and yields enough to last you a while or share with friends. Your neighbors will love you for this one…
Peachy Lemon Jam Recipe
Prep Time: 10 minutes | Cook Time: 1.5 hours | Yield: 6+ pints
- 5lbs Fresh Ripe Peaches, from your local Farmers Market
- 2c. Sugar
- 1/4c.-1/2c. Chia Seed
- 1/2c. Lemon Juice, (Fresh squeezed organic lemons)
- 2Tbsp. Cinnamon
- 1Tsp. Nutmeg
Chop your peaches into small pieces and juice your lemons. Mix all of your ingredients into a bowl and let them sit in the fridge for about an hour. This just lets all the flavors settle together.
Pour your mix into a saucepan and cook on low heat for 25-30 minutes- STIRRING FREQUENTLY. Much like when you’re making a pie filling the fruit will start to mush and the chia seeds will gel. When your jam has been stewing for a while and you feel it is done, remove it from the heat and let it start to cool.
Pour the jam into clean pint jars leaving a little room in the top (about a fingers width). Then seal your jars with a hot water bath. If you do not know how to do this a quick google search will show you how.
Once the jars have cooled to room temperature you can put some in the fridge for use and store the rest in the cupboards. Or make a pretty label and give it away as a gift.
This jam is exactly the sweet topping you have been looking for for a summer treat.