Peach Jam without Pectin

Sterilize the jars:

1. Hot oven method: Preheat the oven to 280°F/ 140°C. Wash the jars and lids in soapy water. Place only the clean jars on a baking tray. Leave them in the oven for about 15 minutes. To sterilize the lids, boil them for about 5 minutes. It’s preferable to fill the jars while they are still hot.

Peach jam:

1. Chop peaches: Wash the fruit and remove any bruised spots with a small knife. Remove the stone. Cut each peach into 6-8 wedges, cut the wedges into smaller pieces. Place in a large pot. Add lemon juice.2.2 lbs peaches / 1 kg + 1 large lemon
2. Cook peaches: Bring the peaches to a boil on medium-low heat and simmer for 10 minutes until the pieces are softer.
3. Add sugar and star anise if using. Stir well for a couple of minutes until the sugar dissolves.1.7 lbs granulated sugar/ 750 g + 2 star anise
4. Cook peach jam: Cook on medium-high heat for about 15-20 minutes until set. Stir every few minutes and scrape the bottom of the pot well when stirring to prevent the jam from catching.
5. Check if the jam is set. (Note 3)

Consistency of the jam:

1. Chunky jam: Let the jam cool for about 10 minutes; this will allow the pieces to distribute more evenly. Transfer to jars and seal. Fill the jam into the sterilized jars using a funnel.
2. Smooth jam: Blend the preserves with an immersion blender. Transfer to jars and seal.

Can peach jam:

1. Can in a water bath or in a canner for 10 minutes, if desired, for a longer shelf-life. Otherwise, keep the jars refrigerated or freeze them.