Peach Jam – It’s Easier than You Think

Your basic ingredients

3 pounds of peaches

5 1/2 cups of sugar

2 tbs lemon juice

1 package of powdered pectin

I don’t ordinarily do product placement, but yes, those are the brands I use.  I’ve been using Sure-Jell powered pectin for 35 years, and as the old saying goes, “if it ain’t broke, don’t fix it”.  Since sugar is the main ingredient after the fruit, I chose a brand that I trust.   (Did you know that C&H stands for California & Hawaiian?)  As for jars, today I used a combination of Kerr and Mason jars.  No brand loyalty there.  If I need to buy jars I buy what the store carries.

I’m not going to repeat the recipe here, as I use the one that comes in the Sure-Jell insert.   I do, however, have some advice.

1.  Follow the recipe to the letter.  Do not tinker with boiling times or sugar quantities.  If you do, your jam is at risk.  You may have pourable ice cream topping rather than firm,  spreadable jam.

2.  Chop or mash the fruit.  As tempting as it may be to chuck it in the food processor, do not puree it.  You want bits of fruit in the jam.

Peel, chop, measure.
Yes, that is my new Cutco knife that we bought at the county fair this year.

3.  It’s OK if you do not have a canner to process the jam.  You can store it in the fridge.  Having said that I will note that one of the greatest sounds of summer is the popping of the lid on a canning jar when it seals itself.

4.  Once the jam is in the jars, if the fruit tends to float or sink, wait until the jar is sealed and cool enough to touch then turn it over.  Leave it this way for 10 minutes or so and then turn it back.  Repeat if necessary.

Jam makes a great hostess gift and gives The Gardener an opportunity to share the details of pruning, thinning, and harvesting the crop.

Ready to share or eat some yourself.