Jam is a staple in my home that has always been bought, so I’d never really thought to make my own, but since it is peach season, I thought why not. A couple days ago, I finally did it — I made my own jam for the first time and it turned out to be be a lot easier than I expected and oh so delicious in these jam thumbprint cookies.
8 tablespoons unsalted butter
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 cup jam
Preheat oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in the flour on low speed and gradually increase to medium-high until combined.
Using a small cookie scoop or heaping teaspoons, roll the dough into balls and place 1-inch apart on an ungreased baking sheet. Make a small indentation in each one and fill with jam.
Bake for 16-18 minutes or until light golden brown on the edges. Cool on a wire rack.
adapted from Food.com
makes 1 1/2 cups
1 1/4 pounds fresh sliced and peeled peaches
1 1/4 cups sugar
3/4 teaspoon lemon juice
Place the sliced peaches, sugar, and lemon juice into a glass bowl and let stand for 1 hour.
Transfer to a medium pot and bring to a full boil over medium-heat. Mash the peaches a couple times with a spoon (or a mashed potato masher — it works great); don’t mash it too much if you want peach chunks left in your finished jam. Boil for 10-15 minutes, stirring constantly until the jam thickens and reaches 220°F. Remove from heat and skim off foam.
Ladle into clean jars and refrigerate.*
*Note: I didn’t preserve this jam because it will be eaten/used quickly, but if you want to preserve it, you definitely can.