Friday, July 27, 2012

Peach Jam

We were generously given a couple flats of peaches by a neighbor.  Many of them were eaten in their natural glory, but when they started to get soft, I knew it was time to preserve them.  I started off by boiling water and then putting the peaches in for about 30 seconds and then quickly moving them to a bowl filled with ice water to shock them.

I found the best way to peel them is by simply using a paper towel and gently rubbing the peach.   The peel comes of super easily.  Once they are peeled, then you can slice around the peach to remove the pit and finely chop them up into small pieces or cut them in half and freeze.

Take 4 cups of chopped peaches and
add 2 tablespoons of lemon juice.

Next, add one box of pectin to 1/4 cup of sugar, mix and add to peaches.  Stir until boiling and then

add another 3 1/4 cups of sugar and return to a full boil, stirring constantly for one minute.

Remove from heat and skim off the foam.

There shouldn't be all that much foam, but by removing it, you will have a much cleaner looking jam.
Ladle your mixture into jelly jars and process.

and you will end up with this beautiful and delicious summer jam to enjoy all year long.

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