This roasted peach jam is bursting full of flavor and only takes moments to make. Peaches roasted with a dash of cinnamon and almond extract for a fresh jam, perfect on your breakfast toast.
Do you love fresh homemade peach jam? But don’t want to pull out all the bottles, canning supplies, and makings. I have a quick roasted peach jam just for you. It takes just a few moments of your time and just a few peaches too.
This roasted peach jam is bursting with fresh flavor that is brought out by roasting your chopped peaches for a few minutes in the oven. Before your roast your peaches you are going to let them seep with their own sweet juices, a little bit of sugar, a dash of cinnamon, a smidgen of almond extract, and a squeeze of lemon juice. That is part of the secret, letting all the ingredients marinate together for about 10 minutes while your oven preheats.
The sugar dissolves into the peaches and sweetens them up just right. How much sugar you use depends on how sweet and ripe your peaches are; really ripe peaches just a small amount of sugar, a little on the green side peaches you might even double the amount of sugar. The amount of sugar also depends on how sweet you prefer your jam. I like sweet jam so I used 1/2 cup of sugar to 4 cups of peaches.
Now on to bringing out all that flavor and more by roasting your peaches for 20 minutes if they were ripe and soft and maybe 30 minutes if they were a little green. You want to roast until the peaches are soft and you can mash them with a fork or potato masher.
Did you notice I didn’t use pectin in this recipe? That is because this is a fresh roasted peach jam that you will want to use immediately on your breakfast toast or an English muffin or pancakes or waffles or your peanut butter and jelly sandwich. You can store it in the fridge for about 1 week or in the freezer for about 1 month. But I think you will be eating it all up quickly so we don’t have to worry about that.
Fresh flavor bursting roasted peach jam that only takes moments to make. Peaches roasted with a dash of cinnamon and almond extract for a fresh jam on your breakfast toast.
- 4 cups peaches (pitted, skin removed, and chopped)
- 1/2 cup white sugar*
- 3 TBS fresh lemon juice (the juice of one lemon)
- 2 tsp cinnamon
- 1 tsp almond extract
Prepare your peaches by cutting them in half, remove the pit, peel the skin off, and chopped into 1/2 inch pieces (approximately)
In a bowl add peaches with their juice, sugar, lemon juice, cinnamon, and almond extract - stir gently
Preheat oven to 350 degrees
Line a large cookie sheet with parchment paper and spread peaches and everything else onto the cookie sheet. Let seep together for about 10 minutes while oven preheats
Bake for 20 to 30 minutes until peaches are softened**
Remove from oven and mash immediately with a fork or potato masher until it is as smooth as you prefer***
Use immediately or store in an airtight jar for 1 week in the fridge or 1 month in the freezer
*depends on how sweet your peaches are (more or less as desired)
**depends on how soft and ripe your peaches are
***my jam was a bit chunky, if you prefer it smoother mash more