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.
4 ripe peaches, diced
1 lemon, juiced
2/3 c. sugar
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.
Remove fruit mixture from heat and let cool. Keep refrigerated for up to a week, and spread on everything you can find!
Adapted from Sprouted Kitchen
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