Peach Jam

     

This year's harvest from the peach tree in my backyard was massive! The peaches ripened around July 10, and by the time I picked them, they had ripened a bit much. I had wanted to learn how to make homemade jam for quite a while, and this became the perfect opportunity. I adapted the Sure-Jell package recipe to make this jam.

I have no idea what our peach variety is called... it has either dark red or white color on the inside.

Ingredients: (Makes 3 pint-sized jars)

4 cups diced peaches (about 12 whole peaches, peeled and pitted)
2 tbsp lime juice
5 cups white granulated sugar
3.5 tbsp Ball low or no-sugar needed pectin

I used Ball brand pectin. Got this from Safeway for about $5.

This is how pectin looks like. It helps solidify the jam and makes it set.

Tools:

Stock pot
Tongs
3 pint-sized Ball jars
Strainer
Non-stick pot (A non-stick pot is ideal for cooking the peaches, since the sugar doesn't stick to the bottom, as in a stainless steel pot.)

How to Make: (Takes about 2 hours.)

Pre-step: Remove lids & bands from jar. Sterilize glass jars in a stock pot filled with boiling hot water. Simmer lids and bands in separate pot.

1. Wash peaches. Cut an "X" on each peach (for easier peeling). Boil peaches in hot water. Transfer to ice water bath. Peel off skin. Dice peaches into either small or large chunks.

Boiling peaches in hot water to remove the fuzzy skin

2. Drain the excess water from the diced peaches through a mesh strainer. (You don't want too much water in the fruit, otherwise the jam will become like syrup.)

3. Boil peaches, lime juice, and pectin, STIRRING CONSTANTLY. 

4. Add sugar, STIRRING CONSTANTLY. Bring to boil for 1 minute, then immediately remove from heat. (You must boil for 1 minute, or the jam will become like syrup. Do not let the sugar stick to the bottom of the pan. Remove from heat once boiled, otherwise you will get burnt jam!)

Burnt jam resulting from sugar sticking to bottom of stainless steel pot

This is good-looking, non-burnt jam.

5. Remove jars from stock pot. Ladle hot jam into hot jars. Seal the lids and bands on the jars.

6. Boil the filled jars for 10 minutes, if you are in a low altitude place. Increase boiling time if you are in higher altitudes.

7. Remove from pot and let cool. Jars should make a "pop" sound, indicating the jars are sealed. 

8. Refrigerate or store in a cool, dry place.