I love the fact that we live just thirty minutes away from a farming town. Depending on the season they have u-pick options and also fresh produce farm stands. Few weeks back we went there to check what’s available. One of the farm had these beautiful yellow peaches ready to u-pick and we got almost 8 pounds of them home. I froze some to use later in smoothies and with very ripe ones made a big batch of peach jam. I always use this standard recipe for any stone fruit and it comes out perfect.
I like mine on a toast and my husband likes it on roti J
What you need:
(makes 2 half pints)
1 1/3 cups peeled, pitted and finely chopped peaches (See tip below*)
1 cup granulated sugar
2 tsp lemon juice
1 1/2 tbsp powdered pectin
Steps to follow:
- Heat water in a big pot and once it starts boiling, immerse the glass jars and lids for sanitizing. Process them for about 10 min, take them out on a clean dry towel and keep it aside. Don’t throw the water, we will reuse them later (step 9).
- Combine all ingredients in a sauce pan and bring mixture to hard rolling boil.
- Skim foam, if necessary.
- Continue boiling for about 3 min.
- Place a steel spoon in ice cold water, then take a spoonful of mixture and let it cool. If you like the consistency of jam, turn off heat.
- Do remember that jam needs to cool down to fully set. So, turn off the heat when the mixture is little runny.
- Ladle the mixture into sanitized jars, do not fill till the top, leave about half inch.
- Clean the rims if necessary and close the jar lids.
- Now place these jars in that big pot with 1 to 2 inches of water, close the lid and bring it to a boil. Process jars for about 5-10 min. Removed lid and let jars stand for 5 min.
- Remove jars and cool. After a day, check the lids by pressing in center, they should not flex up and down.
- Jam can store up to 6 months. But once open, keep it refrigerated.
*Tip: Clean peaches and place them in hot water for 1 min. Take them out and place them in cold water. Skin comes out easily now.