Cook Local – Peach Jam
There is something simple and perfect about jam and while there are still plenty of peaches at the farmer’s market I’m going to send you back out to grab some to make this jam. Remember now is the perfect time to think ahead for the holidays because everyone loves homemade jam!
And believe me, this tastes just as delicious as it looks. Fresh peaches and a few spices – this Peach Jam is exquisite, but simple.
There are two ingredients in this jam that are optional.
- If you want to keep this vegan, omit the butter. Butter keeps the jam from foaming when it’s at high heat. The foam doesn’t hurt anything, but just be careful when you are cooking the jam because it could easily overflow. If you omit the butter, just scrape the foam off the top of the jam and discard.
- The Fruit-Fresh is also optional. I use that product because it helps keep the fruit a bright beautiful color, peaches can easily turn brown.
This is a low-sugar jam using the pink box of Sure-Jell fruit pectin. But trust me, just because it’s low sugar please know this is sweet and delicious! When you are canning, sugar is a necessity for the fruit to preserve. Do not use less sugar because if you don’t the fruit may mold and then you will need to discard it.
If you’ve never made jam before, here’s a short video showing this peach jam being made with step-by-step directions. If you have any questions regarding making jam, please pop me a line and I will get back to you right away. It’s a simple process with just amazing results.
I hope you give it a try!
- 5 cups chopped peaches
- 3 cups sugar
- 2 tablespoons lemon juice
- 3/4 teaspoon ground ginger
- 1/2 teaspoon yellow curry powder
- 1 tablespoon butter (optional)
- 1 teaspoon Fruit-Fresh (optional)
- Take each peach and with a sharp knife cut an X into the bottom of the peach at the tip. Place the peaches in boiling water for about 1 minute. Remove from the water and immediately plunge the peaches into an ice bath to stop the cooking. Then carefully peel, pit and chop the peaches finely.
- Measure out exactly 5 cups.
- Place jars, rings and lids into a pan, cover with water, bring to a boil and boil for three minutes to sterlilize, keep warm.
- In a heavy stock pot, place the chopped peaches, lemon juice, ginger, curry, salt, fruit fresh (if using) and butter. Mix everything together well.
- Measure ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the peaches, mix well again and set it on the stove on high and bring to a boil, stirring constantly.
- When it comes to a hard boil (a hard boil is one you can’t stir down with spoon) add the remaining sugar.
- Continue stirring constantly and return it to a boil and when it comes back to a hard boil, continue boiling it for [b]exactly one minute[/b]. (Set a timer to make sure you get it for a full minute).
- Remove from the stove & immediately ladle into sterilized jars. Place lids on jars, screw on tightly. Process in a hot bath (boiling water) for 10 minutes to seal the jars.
- Makes 4-5 eight oz. jars.
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