Grandma's secret recipe for peach jam

 Looking for a special peach jam because you're tired of 0815? Then you'll love this jam with lemon thyme!

When I look out of the kitchen window, my neighbor's peaches are smiling at me. Just a meter away from the garden fence is a huge tree with lots of fruit.

Each peach is beautifully colored red and almost as big as my hand. The pure madness.

And the taste first - simply stunning. Super juicy they smile at me every day. This year there are very many.

When my neighbor asks if I would like some, I immediately snap at it. Now there is a whole bucket full of juicy giant peaches in front of me.

And what do I make from it? A very special peach jam.

I'm going to show you how to make peach jam with lemon thyme. Look forward to a taste explosion and a super delicious recipe from my grandma. Similar delicious as homemade rose jelly.

What ingredients make the special peach jam

Before we get started and prepare a delicious fruit spread, I would like to say a few words about the ingredients. After all, you should know what you eat and what you have to pay attention to.

Peach jam most people know only with a lot of sugar and end. No spices, no special features. This is really a pity, because there are two additives that ensure that the taste of the peaches is highlighted even better.

The peaches

Yes, without peaches, of course, can not. Make sure that they are very ripe. Then they are most aromatic and contain a lot of fruit juice. Fruits that are harvested green never develop as much flavor.

So if you don't have a neighbor with a peach tree - or even a tree yourself - you should pay close attention to the degree of ripeness when buying. The peaches from the supermarket are usually not very tasty. No wonder, since they are picked unripe in order to have a long shelf life.

If you want to buy peaches, then do it at the weekly market. With us there is always an Italian dealer who has mega juicy and delicious fruits. If you ask friendly, you can even taste :).

Have you ever grilled peach?

The vanilla in the peach jam

Without vanilla nothing goes with me. Vanilla tastes best when you use a real pod. Vanilla flavoring or vanilla sugar are also not bad, but nothing beats the taste of the pod.

To get all the flavor out of the pod, I first scrape out the vanilla pulp and then simply cook the pod with it. Before the peaches are pureed, I fish them out again.

But if you don't have a real pod, you can of course use flavoring.

Lemon thyme makes peach jam special

Actually, this jam was an experiment. In my garden, the lemon thyme proliferates namely pretty blatant. After iced tea and as an ingredient in cold water, but now I'm running out of ideas.

Fortunately, I experimented - this resulted in a special peach jam that I'll be sure to make again next year.

Jelling sugar in the jam

Jam does not become solid without jam sugar. However, I do not use normal household sugar as grandma did, but Gelatin birch sugar*. This has the advantage that it has fewer calories. Only half as much as conventional household sugar.

Birch sugar* prevents tooth decay because it creates an environment in which the bacteria don't feel comfortable. It makes no difference to the taste - that's why I only use Xylitol* for jams and syrups.

This recipe for peach jam is

• vegan and therefore free from all animal products
• gluten free
• packed with extra flavor
• something very special
• prepared in the twinkling of an eye
• also well suited for jam beginners

Try strawberry jam with birch sugar!

Do I have to peel the peaches for the jam?

No, you can save yourself this work. I only remove damaged areas with a knife and wash the peaches very thoroughly beforehand.

With my special peach jam, the mass is pureed after cooking, and the peach skin dissolves into thin air. But you don't have to puree the jam, many like to eat it with pieces.

Then it is worth removing the skin. No one wants whole shreds of skin in the fruit spread. But I go the way with less work and leave them on.

First: Sterilize jars and clean utensils

A special peach jam requires one thing: clean work. My friends often ask me why my jam doesn't mold. Do you know this problem too? Then you should follow these tips.

With it you eliminate all germs and bacteria. Mold can not develop.

1. clean the glasses

Wash the glasses with detergent and hot water. Then rinse them clean. Do the same with the lids.

Now fill each jar with about 3 cm of water. Put the jars in the microwave. 2 minutes at full power - neither a germ nor a bacterium will survive.

Then pour away the water and briefly place the jars upside down on a clean kitchen towel.

You can't put the lids in the microwave. I just sterilize them in the kettle. Put all the lids in cold water and let the water boil. Pour off the water and dry the lids carefully.

2. pots, wooden spoons and co.

Not to forget: Also cooking pot, wooden spoon and Blender* want to be sparkling clean before they come into contact with the jam.

Here, however, it is sufficient if you work on the utensils with hot water and detergent. Finally, dry them off and you're ready to go.

By the way, if peaches are left over, you can put them on this wholemeal pancake with feta and honey lay. Mega delicious!

With what recipe you can make special peach jam itself

Are you ready? Are the peaches already in front of you? Then let's get right to it. If you've never made jam before, here comes a very detailed tutorial with step-by-step explanations.

If you're already a jam pro and just looking for inspiration, you'll find a quick version of the recipe at the end of the post.

Here comes a longer version with quite detailed instructions. The recipe is enough for 8 screw jars of 250 ml capacity.

Ingredients

• 2 kg peaches
• 1 vanilla pod
• 1 lemon
• 1 handful lemon thyme
• 1 kg Gelatin birch sugar*

You'll also need: A saucepan, a bowl, a knife, firm sealable preserving jars*.

1. prepare the peaches

Wash the peaches thoroughly. Remove leaves, stems and everything that should not be in the jam.

Halve the peaches with a knife and remove the pit.

Cut the peaches into small pieces. I usually quarter the halves. This is perfectly sufficient. Unless you don't want to puree the peaches later. For a jam with chunks, you should cut small cubes, otherwise your special peach jam will be a challenge to eat :).

Put the peach pieces all in a large saucepan.

2. vanilla bean makes the peach jam special

A somewhat annoying job is scraping out the vanilla bean. Cut it in half lengthwise and scrape it out with a butter knife. The black dots that come off now are the vanilla flavoring.

Add the vanilla to the peaches in the pot. But please do not discard the pods. Put them as they are now also in the pot, we remove them later just before pureeing.

If you cook them along, they will give off all their flavor. If you forget to take them out later, you will notice it at the latest when bottling :)

3. squeeze the lemon

This actually says it all. Cut the lemon in half and squeeze out the juice. Make sure that no seeds get into the jam. To do this, simply pour the juice through a small sieve.

Pour the lemon juice into the peaches.

4. the lemon thyme

It is best to leave the leaves on the stem. Wash the thyme thoroughly and then just add it to the pot as is. We remove the stems later, just before the Birch sugar* comes to the jam.

3. cook the jam

Now let the mix simmer gently for 10 minutes. It is best to put the lid on the pot and stir every now and then.

Now the peaches soften and the juice comes out. It is important that the jam does not boil on full heat. Because otherwise the peaches could burn at the beginning. A slight bubbling is optimal.

Now it depends on how big you cut the peach pieces. But since they are ripe, the cooking should be done in 10 minutes.

When you are satisfied, remove the lemon thyme. Individual leaves can remain in the jam, but the stems must come out. The same goes for the vanilla bean.

4. prepare a special peach jam

Take the pot off the stove. Puree the mixture with a powerful Blender*. You can also do without this step - but I recommend it.

The important thing is that you don't puree until the peaches are really cooked and soft.

Now you stir the Gelatin birch sugar* under. Turn up the heat on the stove and bring the mixture to the boil again.

Stir until the Birch sugar* dissolve. Now do the gelling test.

To do this, remove about half a teaspoon of jam and place it on a small plate. Wait a few seconds - the jam should now begin to solidify. If it doesn't: let it simmer for a while and do the test again.

Pull the pot off the stove, stir again.

5. fill the jam

When you are satisfied, you can fill the peach jam. It is best to use a funnel for this. Note: This only works with pureed jam.

Pour the hot jam into the sterilized jars and seal them immediately. Allow the jars to cool and put them not on the head.

When you fill the jam hot, a vacuum forms in the jar - this (and of course the sugar) keeps the fruit spread.

Ready!

And here, as promised, the short version of the peach jam for those of you who have made a jam before.

How best to store jam

Jam is best stored in a dark and cool place. It must always be in a place without direct sunlight. If you do not have a cellar, it does not matter.

A locked cupboard also serves its purpose. Due to the high content of sugar jam keeps even in warm places.

If you have opened a jar, keep it in the refrigerator and use it up quickly. I have had a jar of jam open for 3 weeks - it was still edible. When it is no longer edible, it forms mold. Then please dispose of the whole jar.

Our conclusion

A special peach jam for me contains lemon thyme and vanilla. The combination with peach is simply unbeatable. By the way, the jam tastes best on bread, on a fresh roll or in yogurt. I also like to add it to muesli or ice cream. And when I've made way too much, I use it in baking. In short, peach fruit spread is very versatile and just always tastes good :)

Have fun making it and good luck!

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