Thursday, August 13, 2015


On my list of things to do during my two week break from school was canning. Store bought jam cannot even compare to the fresh stuff. This weekend, along with my parents, we made and canned peach jam, spaghetti sauce, pickles, tomato soup, and hot pepper jelly. The peach jam has been a recent addition to my morning routine after being a die hard strawberry jam girl for years. Two pieces of toast with peach jam, and I'm ready to go.

For this recipe, you will need:

2 cups peach puree
1/4 tablespoon fresh lemon juice
1 package fruit pectin (we use this one, it includes recipes for all the jams/jellies you could want to make)
6 cups of sugar

Skin peaches. The easiest way is to boil in hot water for just a few minutes, then transfer to an ice bath. If ripe, the skin should peal off very easy. If not, you may need a paring knife for a little extra help. Slice peaches into quarters, removing the pit. Process in a food processer until the consistency you like. (I usually have a few chunks.) You could use a blender for this, or even a food masher but I would recommend chopping the peaches smaller if using one of those methods.

In at least a 6 quart pot on medium heat (I used this one), combine peach puree and lemon juice. Add pectin and mix completely. Bring to a rolling boil. Once at a rolling bowl, slowly add the sugar and continue to stir. Bring the mixture again to a rolling boil, and then time for 4 minutes. Remove from heat. Pour into jars, wipe jar, attach lid, and process for ten minutes. Remove from processing water. 

Makes about four cups. 

Some essentials:
Granite Ware Canning Pot (we've had ours for more than twenty years)

A few tips I've learned:
--Ask for help. It's much more fun with a group and some good music.
--Buy more jars than you think you'll need. Sometimes you'll be surprised how many batches you end up making, and running out of jars and having to run to the store is a total pain.
--You can reuse the jars, but remember to buy new lids. You should actual only process the lids once, and you can buy just the lids.

Happy jammin' and cannin'!

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