After a beautiful day spent at the Battleview Orchards, I was so excited to make peach jam. Here is a simple recipe that can be made at home. Enjoy!
Score the peaches by making an “X” on the bottom of the fruit. Place scored peaches in a stockpot and bring to a gentle simmer. Cook for about 3-5 minutes.Immediately place peaches in a bowl filled with ice and begin to peel the skin off the peaches.Cut the peaches in half and remove the seed and chop into pieces.Place peaches in a sauce pot and add sugar and lemon juice and cinnamon. Bring to a boil and simmer until thickened.Once thick, (approximately 1 to 1.5 hours. Keep checking the consistency until it becomes “jam like”) place in cleaned bottles. I didn’t have canning mason jars so I used the glass bottles that used to contain capers and olives. 😀 Make use you clean and dry the bottles very well before adding the cooled jam.Let mixture cool down a bit before attempting to place them in jars to avoid burning yourself.Place jarred peach jam in to a pot filled with water. This is to just make sure that it is properly preserved. Cook for about 30 minutes and allow to cool completely at room temp. Place in fridge untill ready to use. 😀I love my peach jam on toasted crusty bread and creamy delicious Brie. You may use any cheese you wish and it will taste delicious.
Homemade Peach Jam
1 kilo peaches peeled, pitted, and cut into chunks
1 3/4 to 2 cups sugar (start with 1 3/4 c and you can add more if you like it sweeter)
1 lemon, juiced ( I added the lemon halves in the cooking and just fish it out after desired consistency)
Food nourishes the body as God’s Word nourishes the soul.
Purpose Driven Chef 
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