Saturday, August 20, 2011

Peach Jam





Peach Jam

4 cups crushed peaches (washed, pitted, cut and then crushed) (some people don't like the skin but in jam it is cooked down and you can't even tell that it is in there - the skin gives such a wonderful flavor to the jam)
Juice from 1 lemon
1 package of fruit pectin
6 to 7 cups of sugar (I always use less sugar because in my opinion most jams & jellies are too sweet.  Using less sugar might make your jam a little more runny or syrup-like but most times I haven't been able to tell a difference)



1.  Gather your canning jars, lids and rings (you will need 6 or 7 half pints). 
     Canning Basics - Jar Sizes.  Also, gather all other canning supplies: Other Canning Supplies
2.  In a large stainless steel pot mix the fruit (crushed peaches - washed and pitted), lemon juice
     and fruit pectin - stir until pectin is dissolved.
3.  Start the water boiling for Jar sterilization:  Sterilizing Jars & Lids
4.  Bring the fruit mixture to a full boil over meduim-high heat - gently stirring all the time.
5.  Add the entire amount of sugar (again - I use the lesser amount - 6 cups) - stirring until
     dissolved.
6.  Bring this mixture to a full boil again - continuously stirring.  Boil hard for a full minute (you will
     notice some foamy stuff on top - that is supposed to happen.  If it boils too close to the top of
     the pot then you will need to turn the heat down slightly).  Constant stirring is a must!
 7.  Remove the pot from heat and skim foam off the top and discard the foam.
8.  By now your jars should be sterilized and ready to be filled.  Take the jars out of the boiling
     water (I use my jar remover and make sure that the water is drained out of each jar).  Fill
     each jar up to the threads of the jar (about 1/4 inch to 1/2 inch of headspace)



9.  Wipe the rim of each jar with a damp cloth making sure that any jam residue is gone (any
      residue left on the rim can stop the jar from sealing).
10. Place a sterilized lid on each jar and then tighten a ring on each jar.
11. Place all jars in a "Water Bath Canner" and process (boil) the jars for 10 minutes (make
      sure that the water level in the Canner is 1 inch above the tallest jar)
12. Remove the jars and place them on the counter or table to cool (I always place them on a
      cloth because there have been a few times when a jar cracked and then the jam oozed out
      making a mess - the cloth will help if that happens).  You will hear the wonderful popping
      sound of your jars sealing.
13. Allow the jar to cool for 24 hours and then store in your pantry or in your fruit cellar until the
      winter and then enjoy a little bit of summer.



Other Jam Recipes on this blog:

2 comments:

  1. Thanks for this, I have never done canning, but you explain it so well that I just may try it!

    ReplyDelete
  2. You're welcome! I know I say this all the time in my blog but homemade is ALWAYS better. Once you make and taste jam from scratch you will never go back to store bought. ENJOY!

    ReplyDelete

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