Peach jam

 

Ingredients:

• 4 cups fresh peaches (about 4-5 medium peaches), peeled, pitted, and chopped
• 2 tablespoons lemon juice
• 1 package (1.75 ounces) powdered fruit pectin
• 5 1/2 cups granulated sugar

Equipment:

• Large pot
• Canning jars with lids and bands
• Ladle
• Jar lifter
• Canning funnel (optional)

Instructions:

1. Prepare the Peaches:

1. Peel and Pit the Peaches: Bring a large pot of water to a boil. Blanch the peaches for about 30-60 seconds, then transfer them to an ice water bath. This will make peeling easier. Once peeled, pit the peaches and chop them into small pieces.
2. Mash the Peaches: Using a potato masher or a fork, mash the chopped peaches to your desired consistency. Some prefer chunkier jam, while others like it smoother.

2. Cook the Jam:

1. Combine Peaches and Lemon Juice: In a large pot, combine the mashed peaches and lemon juice.
2. Add Pectin: Gradually stir in the powdered pectin. Bring the mixture to a boil over medium-high heat, stirring constantly.
3. Add Sugar: Once the mixture is boiling, add the sugar all at once. Stir to dissolve. Return the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) and boil for 1 minute, stirring constantly.
4. Test for Gel Stage: Remove from heat and test the jam for doneness by placing a small amount on a chilled plate. If it wrinkles when pushed with a finger, it's ready. If not, boil for another minute and test again.

3. Can the Jam:

1. Prepare the Jars: Sterilize canning jars by boiling them in water for 10 minutes. Keep them hot until ready to use.
2. Fill the Jars: Using a ladle and a canning funnel (if available), carefully fill the hot jars with the hot jam, leaving about 1/4 inch of headspace at the top.
3. Remove Air Bubbles: Run a non-metallic spatula or chopstick around the inside edges of the jars to remove any air bubbles.
4. Wipe and Seal: Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip-tight.
5. Process the Jars: Place the filled jars into a boiling water canner. Ensure they are covered by at least 1-2 inches of water. Bring to a boil and process for 10 minutes (adjust time for altitude if necessary).
6. Cool and Store: Remove the jars from the canner and let them cool on a towel or cooling rack. Once cool, check the seals. The lids should not flex up and down when pressed. Store in a cool, dark place.

Enjoy your homemade peach jam on toast, pancakes, or as a sweet addition to yogurt!