I absolutely love canning fruits and other produce items. There is nothing better than going to your pantry and seeing a great harvest preserved in glass jars. The following recipe for peach jam is simple and amazing. it only requires three ingredients and you are done making it in no time flat. You don’t have to preserve this jam by way of canning as you can freeze it as well. I typically make so much that I have to can it.
Make sure to slather a hefty sampling of this peach jam on freshly baked bread. my kids love to eat it on pancakes or their toast in the morning.
Ingredients
Peel and slice peaches. For a peeling trick, place peaches in boiling water for 15-30 seconds. Remove with a slotted spoon and dunk in cool water. Gently rub to loosen the skins from the fruit (I use a paper towel). Place slices in a large non-reactive pan. Sprinkle the sugar and lemon juice over the top of the fruit. Don’t stir–just let the sugar sit and seep into the peaches. It will help release the natural juices of the fruit. Allow to sit at room temperature for 1-2 hours.
Place pot on stove and bring to a vigorous boil. Using a potato masher or other handy kitchen tool, begin to mash down the peaches. Then using a wooden spoon or stick, continue stirring the peaches as they cook down, 25-30 minutes, or until they reach the gelling state. Read about the “cold plate” trick (scroll down to italicized directions) if you’re unfamiliar with how to tell if your jam has reached the gelling state. Using a funnel, pour the hot mixture into clean, dry class jars leaving about 1/4 inch at the top. Cap and screw on lids, leaving them rather loose. Process in a hot water bath for 10 minutes. If you’re unfamiliar with hot water bath canning, read this. Enjoy with scones, buckwheat pancakes, as a filling for a homemade cake (I have some plans to use it in an olive oil layer cake)–or however you like.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Want a spicier jam? Add a few pinches of cinnamon and nutmeg to the mix.
