If I keep at it, I will find the absolute easiest way to do everything. It is not that I am lazy, but that I do not like to fuss. I want to start a task and take it through to the end as effortlessly as possible while ending up with something special…whether it be food, or art, or gardening. I am pretty sure my personality leads me in my approach…c’est la vie. Whipping up a batch of homemade jam and the time needed to do so can be at odds with one another…full of desire to do the first without the time usually needed, my recipe for oven roasted fresh peach jam makes the process of jam making doable and satisfying in all ways.
Sheet Pan Jam with Thyme and Lemon
- Around 3 lbs fresh, ripe peaches, not peeled, but pitted and stems removed, chopped
- The zest and juice of one lemon
- 1/4 cup raw sugar + 1/2 cup white granulated sugar
- 1 tablespoon fresh thyme leaves
Toss all the ingredients together in a bowl. Let sit while oven pre-heats. (The peaches I used were clingstone, meaning the fruit’s flesh clings to the pit, so I cut the fruit away from the pit and then squeezed the juice around the pit into the bowl as well. More peach flavor and not waste.)
Pre-heat oven to 375 degrees. Scrape peach mixture out onto a baking sheet pan. Spread out evenly. Bake for about 25-30 minutes until fruit has softened and juices on pan start to thicken. Ovens may vary so keep an eye on the progress.
Remove baking sheet from the oven when fruit is quite soft and then mash with a potato masher or fork until it looks like jam.
Fill two pint jars, or more jars if using smaller ones, with the warm peach jam and allow to cool to room temperature. Add a lid and refrigerate or freeze until ready to eat.
Note: This basic method could be used for plums, cherries, apples, and berries. It’s a great way to keep the summer in the freezer for later.
Be well. Be kind and take care.