Peach jam is made by cooking chopped peaches with water and sugar, and adding pectin to create a gelatinous consistency. Other additives may be included for color and flavor. The jam is preserved by exposing it to high heat and can be made with low sugar alternatives or other sweet juices.
Peach jam is a type of preserved fruit obtained both from peach juice and from pieces of the fruit itself. A typical peach jam contains a large amount of sugar and is usually fortified with additional pectin. The jam can be stored safely for many months. There are specialized versions of peach jams for those on special diets and those who must avoid sugar.
Making peach jam consists of chopping pieces of peeled fruit and cooking them with water. Sometimes additional fruit juice is added to this blend, either as a sweetener or to provide extra liquid and flavor. The quality and ripeness of the peaches used are important for both the flavor and the color of the finished product. Bruised or underripe fruit will make unappetizing jams.
Pectin is also added, which causes the mixture to settle into the thick gelatinous consistency that is generally desired in jams and jellies. Some fruits, themselves, contain enough pectin to put without additives. Peaches have little of their own, however, and generally need additional pectin to set properly.
Other additives can be included in peach jam. Commercial products may include them to preserve and enhance color or to further extend the shelf life of the jam. Some jam varieties may also include other fruits or spices for added flavor.
The peach-based jam is placed in jars and exposed to high heat once more, usually with a hot water bath. This process kills the microbes in the jam, ensuring the jam doesn’t spoil before the jars are opened. Sugar can aid in preservation because it can dehydrate the fruit and prevent the growth of bacteria. The sugar in jam is not normally concentrated enough to serve this function.
Peach jam is normally very high in sugar, but low sugar alternatives exist. Jam can be effectively sweetened with artificial sweeteners, and anyone who makes their own jam should probably try small test batches with different sweeteners to determine which type they prefer. Home jam makers should be careful when purchasing low sugar jam pectin, as some types of pectin require sugar to gel properly.
All-natural peach jam can be made with other sweet juices used instead of sugar. Pectin should generally be used, however, in order to ensure that the jam sets properly. Most pectin is produced from fruit, using a simple extraction process, and is not generally considered a chemical food additive.
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