Classic Peach Jam
There is nothing like the taste of fresh local peaches in the summer time, and every year I am so happy when I make some of this classic jam to eat in the winter months. It is made with just a modest amount of sugar, lemon juice and apples, allowing the true flavour of the summer peaches to shine through. So, when you are craving the taste of peaches in the middle of winter, swirl a tablespoon of this preserve in your yogurt or oatmeal or dollop generously on a slice of toast. Trust me, you will not be disappointed!
YIELD : 4-250 ml jars and 1-125 ml jar
WATER BATH PROCESSING TIME: 10 minutes for altitudes of 1000 feet or below. Adjust processing time for other altitudes.
- canning pot
- wire basket or tray for bottom of the canning pot
- jar lift
- magnetic wand for lid placement
- 4-250 ml and 1-125 ml sterilized jars with lids and rings
- 8-litre pot
- optional: cheesecloth
- 2 large Granny Smith apples about 1 pound
- 6 cups peaches peeled and diced, about 4 pounds (10 large peaches)
- 2½ cups sugar
- 3 tbsp lemon juice fresh strained or bottled
- Wash and quarter the apples and remove the cores.
- If using, put the apple quarters in a piece of cheesecloth. This is so you can easily remove the apples. It is not necessary, but if you omit using a cheesecloth bag, then you may end up with a bit of apple pulp in your jam.
- Add the peaches and sugar to the 8-litre pot and bring the pot to a simmer. Cook until the juices just cover the peaches (about 5 minutes). Remove the pot from the stove and strain out the liquid. Set the peaches aside.
- Return the liquid to the pot, add the apples and bring to a boil over high heat. Cook on high heat, stirring frequently, for 15 minutes until the syrup is reduced and thick. You can remove the apples now or leave them in the pot and remove them after the next step.
- Return the peaches to the pot, and add the lemon juice. Bring the mixture to a simmer and cook for another 15 minutes or until the gel point has been reached. If you have not removed the apples, take them out of the jam.
- Stir the jam to distribute the peaches. Pour the hot peach jam into the sterilized jars, leaving ¼" headspace. Run a sterilized knife or a spoon through the jam to remove air bubbles. Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in hot boiling water for 30 seconds, this softens the seal.) Add the sterilized ring and tighten to finger tip tightness. Process using the boiling water method in a canning pot for 10 minutes.
- Remove the jam and set it out on a wooden board or metal rack to cool and seal. Don't disturb the jars for 24 hours.
- Remove the rings and inspect the jars. If some of the jam has leaked out onto the jars, wipe them clean with a soapy cloth. Store the jam without the rings on in a dark cool place for up to a year.
- Store jars that don't seal in the fridge and use immediately.
When I make this jam, I always put a jar in the back of my fridge to eat 7-12 months later. This jam is shelf stable for a year but the colour is preserved better when refrigerated.
Serving: 1tbspCalories: 35kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 32mgFiber: 1gSugar: 9gVitamin A: 45IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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