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Apprehensive-Web8176
My peach jam usually is, from fine peach pulp suspended in the “gel” part. Only time I get perfectly clear peach jam is if I use peaches on the firmer end of ripe, and chop them instead of crushing. If you don’t stir too much (or too fast/hard) the finished product from firm chopped peaches is more of a jellied preserve than true jam, it makes for a prettier presentation, but I think true jam has a nicer and richer flavor.
BigTunaLadyPants
Looks delish! Can’t wait for peach season here. I’ve seen recipes for peach jam that include a bit of butter to reduce cloudiness. I never bothered because I don’t mind the aesthetic and putting butter in jam seemed a little weird to me.
3 Comments
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My peach jam usually is, from fine peach pulp suspended in the “gel” part. Only time I get perfectly clear peach jam is if I use peaches on the firmer end of ripe, and chop them instead of crushing. If you don’t stir too much (or too fast/hard) the finished product from firm chopped peaches is more of a jellied preserve than true jam, it makes for a prettier presentation, but I think true jam has a nicer and richer flavor.
Looks delish! Can’t wait for peach season here. I’ve seen recipes for peach jam that include a bit of butter to reduce cloudiness. I never bothered because I don’t mind the aesthetic and putting butter in jam seemed a little weird to me.