Peach Quick Jam - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

Though I'm no stranger to canning jam, sometimes you just want to make some fresh jam and not deal with everything that comes with it, you know?

Presenting: Quick Jam!

Thanks to a great recipe in Sprouted Kitchen's new cookbook, I made fresh peach jam in less than 15 minutes.

peaches for jam


4 ripe peaches, diced

1 lemon, juiced

2/3 c. sugar

chopped peaches for jam

Place the peaches and lemon juice in a pot over medium heat, and constantly stir until fruit gets mushy. Mix in the sugar, and squish down the peaches into mush. You can use a blender, but I left mine a little chunky by using a potato masher.

stove top quick jam

Remove fruit mixture from heat and let cool. Keep refrigerated for up to a week, and spread on everything you can find!

homemade jam on muffins

Adapted from Sprouted Kitchen

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