Prunotto Peach Jam Recipe

Inspired by il Buco

Time45m

Serves5

Prunotto peach jam 7.5 oz. jar.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Peaches
Wash the fresh peaches thoroughly under running water. Remove the skins by blanching them in boiling water for 30 seconds, then transferring them to an ice bath. Once cool, peel the skins off and chop the peaches into small pieces.
2
Mix Ingredients
In a large pot, combine the chopped peaches, granulated sugar, and lemon juice. Stir well to ensure the sugar is evenly distributed among the peaches.

3
Cook the Mixture
Place the pot over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking. Allow it to boil for about 10 minutes.
4
Add Pectin
After 10 minutes of boiling, add the pectin to the peach mixture. Stir continuously for another 2-3 minutes until the pectin is fully dissolved and the mixture begins to thicken.

5
Prepare Jars
While the jam is cooking, sterilize your canning jars and lids in boiling water for 10 minutes.
6
Fill Jars
Once the jam has thickened, carefully ladle it into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue.
7
Seal and Process
Place the sterilized lids on the jars and screw on the metal bands until they are fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.