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Peach Jam on Toast

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A simple summer breakfast featuring homemade small-batch peach jam spooned over lightly buttered toast.

Ingredients

Scale
  • 4 ripe peaches, peeled, pitted and diced (about 500 g)
  • 1 cup (200 g) granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract (optional)
  • 8 slices of bread, toasted
  • 2 tbsp unsalted butter, softened (optional)

Instructions

  1. In a medium saucepan combine diced peaches, sugar and lemon juice. Stir to coat the fruit evenly.
  2. Bring the mixture to a gentle boil over medium-high heat, then reduce to a steady simmer, stirring occasionally.
  3. Cook for 20-25 minutes until the peaches break down and the jam thickens; it should coat the back of a spoon.
  4. Remove from heat, stir in vanilla extract if using, and let the jam cool for 10 minutes. It will continue to thicken as it cools.
  5. Meanwhile, toast the bread slices until golden. If desired, spread each slice with a thin layer of butter.
  6. Spoon 1-2 tbsp of warm or cooled peach jam over each slice of toast and serve immediately.

Notes

  • The jam keeps refrigerated in a sealed jar for up to 2 weeks.
  • You can leave the skins on the peaches for extra color and fiber.
  • Adjust sugar to taste depending on the sweetness of your peaches.
  • For a smoother texture, mash or blend the jam before cooling.

Nutrition

Keywords: peach jam, toast, summer breakfast, homemade preserves, fruit spread

Find it online: https://zesticook.com/peach-jam-on-toast/