Low Sugar Peach Jam (Small batch, 4 ingredients)
Chunks of peach pulp wrapped in sweet peach juice, this easy homemade peach jam is going to taste amazing on your morning toasts or midnight snack mochis!
Equipment
- Saucepot
- Kitchen scale
Ingredients
- 5 small peaches (about 500 peach pulp)
- 150 g water
- 100 g white sugar
- 10 g lemon juice
Instructions
- Wash and peel the peaches.
- Add the peach skin and 150g water to a saucepot, bring to a boil over medium high heat.
- Then turn down the heat to low, simmer for 3 minutes until the peach skin water turns pink, turn off the heat.
- Drain and discard the peach skin.
- Pit the peaches, cut the peach pulp into fingernail-size small cubes
- Add 500g cubed peach pulp, 100g white sugar, and 10g lemon juice to the saucepot, bring to a boil over medium high heat.
- Then turn down the heat to medium low, simmer and stirring frequently for about 30 minutes until the mixture is thickened, turn off the heat.
- Transfer the jam to a clean jar, close the lid, cool to room temperature.
- Store the peach jam in the fridge, always use clean utensils to get the jam. Finish within 1 week.