Easy Peach Cardamom Jam

This delicious peach cardamom jam takes only four ingredients to make with no pectin required!

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My apartment is currently a disaster zone. I'm talking full on chaos over here—bags of clothes strewn around, boxes in every corner, and my sanity in a questionable state. I'm currently in the process of packing up my entire New York City apartment and getting ready to move in less than a week.

When it comes to apartments in NYC, I kind of feel like I am cursed. I have lived in this city for six years now, and I've been in a different location each year. Granted, the first three years I was living in college dorms, so the constant reshuffling during that time made sense. But, seriously, can I please just stay in my next apartment for longer than a year?

Out of everything to pack, I have been most reluctant to box up my kitchen essentials. I'm super excited to get into our new kitchen (kitchen island, dishwasher, and more storage space? yes please!), but I kind of feel like I'm in limbo right now waiting to get there.

For that reason, I wanted to whip up a quick and easy recipe for you all this week, and this peach cardamom jam fits the bill perfectly. If I can make this jam in my current situation, I promise it will be a breeze for you!

This peach cardamom jam only requires four ingredients, and it couldn't be more simple to make. All you have to do is peel and chop up the peaches, then throw everything together in a pot and let it cook! This jam is perfect to make if you have lots of leftover peaches that are starting to go bad. Honestly, the riper the peach, the better.

Tips for Making This Jam

1. How to Peel Peaches: Before you chop up your peaches, you want to make sure to peel them first. I peeled mine with a vegetable peeler, but you could also try dropping them in a pot of boiling water for about a minute. Afterwards, carefully remove the peaches from the water, and the skin should come off easily.
2. How to Break the Peaches Down: When you are cooking the peaches, you will want to mash them up so that you don't have large chunks in your jam. You can do this with a potato masher, or you can even use an immersion blender to speed up the process. I left a few chunks in my jam because I like the texture, but feel free to do whatever you prefer!
3. How to Test the Jam: For the longest time, I struggled to know when jam had finished cooking. When the jam starts to thicken and stick to the bottom of the pan, you will know you are near the finish line. I would also recommend putting a spoon or lid in the freezer, then dropping some of the jam on it. Run your finger or another utensil through the jam, and if it leaves a distinct trail that doesn't fill back up, it's ready! This video shows what I mean in more detail.

I've said it before and I'll say it again: once you start making your own jam, it's really hard to go back to buying it at the store. Especially when it's as delicious as this peach cardamom jam.

I have my mason jar of it currently sitting in the fridge, and you better believe it's coming to our new apartment.

On that note, wish me luck with all the moving! I can't wait to settle into our new place and create even more delicious recipes for all of you. In the meantime, I hope you enjoy this jam as much as I do.

Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.

Peach Cardamom Jam

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5 from 1 review

• Author: Leslie Jeon
• Total Time: 25 minutes
• Yield: 24 ounces (1.5 16-oz mason jars)

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Description

This delicious peach cardamom jam takes only four ingredients to make with no pectin required!

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Ingredients

• 4 cups (765g) yellow peaches 
• Juice of half a lemon 
• 2 cups (400g) granulated sugar 
• 2 teaspoons (4g) ground cardamom 

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Instructions

1. Peel the peaches, then remove all the pits. Roughly slice the peaches into ½-in cubes and set aside.
2. In a medium saucepan, combine the sliced peaches, lemon juice, sugar, and ground cardamom, and place on the stove over medium-high heat.
3. As it starts to heat up, mash the peaches with a potato masher or fork. Alternatively, you can buzz the peaches with an immersion blender to break them down faster.
4. Once the jam comes to a boil, let it continue to boil for 1 minute, then reduce the heat down to medium-low.
5. Let the jam continue to cook for around 10-15 minutes so that it thickens up. The jam will be done when it starts to stick to the bottom of the pan. You can also test to see if it's done by placing a spoon in the freezer, dipping it in the jam, and running another spoon through the jam. If it leaves behind a distinct trail, it's ready!
6. Remove the jam from the heat and transfer to mason jars or other containers. Let cool completely before serving.

Notes

• Once cool, store the jam in the fridge so that it stays fresh. This jam will last for several weeks if stored properly in the fridge.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Jam
• Method: Sauté
• Cuisine: American