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Vineyard Peach Jam - Forki
Vineyard peach jam with a smooth texture and intense flavor, balanced with just the right acidity by adding citric acid or a touch of lemon juice.
sauce
peach
jam
dessert
sweet
preserve
Ingredients
Servings:
4

Ingredients

  • peaches
  • 8.9% approx
  • 3,4 - 3,5 For this pH we will need to add between 1-2 grams of citric acid per kg of clean fruit. We consider that 1 gram of citric acid is equivalent to about 15 ml of lemon juice.
  • Corn - approx 0.5%

Ingredients

  • 55 57%
  • 2,300 g (3 kg gross)
  • 250 ml250 ml
  • 1.43 g1.540 grams
  • 3.73 3.840
  • 2.98 3.072
  • 205 g205 grams
  • 1.63 1.745
  • 54 56.8%
  • 11 g12 g (0.6% of total weight sugars)
  • 52 ml52 ml (2.2% of total net fruit weight)
Nutritional Information

Per Serving (Approx.)

Calories
11 kcal
Protein
0 g
Fat
0 g
Carbohydrates
3 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Rinse the peaches well under running water. Remove any bruised or damaged parts with a knife.
  • Carefully remove the pits and set them aside for the next step.
  • Weigh the peaches once they are cleaned and pitted. Write down the exact weight on a piece of paper for future calculations.
  • Calculate the amount of sugar to add based on the desired final sugar level of the jam. It is generally recommended to use between 60% and 70% of the peaches' weight in sugar.
  • Divide the sugar to be added into three equal parts.
  • Approximately half of the sugar.
  • Approximately the other half of the sugar.
  • Boil the pits alone in 1/2 liter of water for 20 minutes to extract the flavor.
  • When the water and pits begin to boil, add the first half of the sugar while stirring constantly to prevent sticking.
  • When it returns to a boil, let it cook over moderate heat for 7 to 8 minutes, stirring occasionally.
  • Skim the surface to remove the impurities that form.
  • After this time, add the other half of the remaining sugar while stirring. Continue stirring.
  • When it returns to a boil, let it cook over moderate heat for another 5 or 6 minutes, stirring often.
  • Use an immersion blender to puree the mixture until the desired texture is achieved.
  • From this point, monitor the temperature. Let it boil until it reaches at least 102ºC (if preparing the jam at sea level). In high-altitude places like Cerdanya, adjust as necessary.
  • Ideally, for an optimal concentration of 32-34 degrees Baumé, it is advisable to reach higher temperatures, although excessive cooking can overly caramelize the fruit.
  • Blend again to finish adjusting the texture to taste.
  • Let it boil for 4 more minutes so that the pectin integrates well into the mixture.
  • Add the lemon juice, stir well, and let it cook for 1 more minute.
  • Turn off the heat and remove the pot from the stove.
  • Skim for the last time to remove any remaining foam.
  • Fill the jars with the hot jam using a funnel to prevent spills.
  • If planning to use the inversion method, fill the jars as much as possible to avoid leaving space for air. The jam must be at a minimum of 85ºC. Seal each jar as it's filled and turn it upside down.
  • If planning to pasteurize the jars, fill them leaving a bit of space at the top for the subsequent sealing process.
  • Allow one minute for the heat to distribute before sealing the jars hermetically.
Recommendations & Tricks
  • When washing the peaches, make sure to remove all damaged parts and take out the pits to avoid a bitter taste in the jam; expect a 20% reduction in the initial weight of the fruit.
  • Protect the stovetop with aluminum foil because the jam might spill over during cooking, which will make cleaning up easier.
  • Keep in mind that peaches have a natural sugar content of about 8.9%, which will affect the final sweetness of the product.
  • Measure the pH of the fruit; it should be between 3.4 and 3.5. Add 1-2 grams of citric acid per kg of cleaned fruit to balance the acidity.
  • Remember that 1 gram of citric acid is equivalent to about 15 ml of lemon juice, which might be more accessible at home.
  • The natural pectin level of peaches is moderate, approximately 0.5%, so you might not need to add extra pectin for good gelling.
  • To make 14 jars of jam, each weighing 240 grams, calculate your ingredient quantities appropriately, considering the net weight of the peaches after the reduction.
  • Ensure that the desired sugar percentage in the final jam is between 55% and 57% to achieve an adequate balance of sweetness and preservation.