Pioneer Woman Peach Jam Recipe

So this Pioneer Woman Peach Jam Recipe? It’s basically sunshine in a jar. Just peaches, sugar, lemon juice — boom, you’ve got jam. Easy, cheap, no fancy tools, and tastes like you actually tried.

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Ingredients Needed

3 1/2 pounds peaches: peeled, pitted, chopped. Juicy ones are your best bet.
2 1/2 cups sugar: regular white, nothing fancy.
Juice from 1 lemon: fresh is key — helps it set.

How To Make Peach Jam Recipe

Cook the peaches:
Throw the chopped peaches and lemon juice in a pot. Bring it to a boil. Smash ’em with a masher or spoon. Get it chunky or smooth — your call.

Add the sugar:
Once it’s bubbling, stir in the sugar. Keep stirring ’til it’s all blended. Don’t let it just sit there. It’ll burn. Been there.

Boil again:
Bring it back to a solid rolling boil. Not a sad simmer. A legit boil. Stir it like you mean it. Let it go for 15–25 mins until thick. Like… slow-drip-off-the-spoon thick.

Check consistency:
Scoop a bit onto a cold plate, wait a sec, then drag your finger through it. If it wrinkles, it’s jam. If not, boil a bit more.

Cool it down:
Once it’s thick enough, kill the heat. Let it rest. Jam needs a nap too.

Recipe Tips

Ripe peaches = better flavor. Too firm? Not worth the effort. Too soft? Fine, just drain the extra juice.
Cold plate test works. Every. Time.
Don’t skip lemon juice. It helps it gel. No lemon, no jam. Just hot peach mush.
Stir it like a clingy ex — constantly, obsessively. Burnt jam is heartbreak.
Sterilize your jars unless you want science experiments in your fridge.

How to Store & Reheat

Room Temperature: Don’t. Unless you’re canning it properly.
Fridge: Airtight container. Good for 3 weeks.
Freezer: Freezer-safe jar or container. Lasts up to 6 months. Thaw overnight.

Nutrition Facts (Approx. per serving)

Calories: 53
Sodium: 0mg
Protein: 0g
Fat: 0g
Carbs: 14g
Fibre: 1g
Sugar: 14g

FAQs

Can I make peach jam without sugar?

Sort of. But it won’t set properly unless you use pectin. Or cook it longer. Won’t be as glossy.

Can I leave the skin on?

Technically, yes. But it gets chewy. Peel them if you care about texture.

What if my jam didn’t set?

Put it back on the stove and boil again. Or embrace it as peach sauce.

Do I have to can it?

Only if you want it shelf-stable. Otherwise, fridge or freezer works fine.

Can I use frozen peaches?

Yup. Thaw and drain first or it’ll be soup.