It is not hard to make and can your own peach jam. The results are sensational and will keep making you happy all year. And of course it makes great gifts.
This is my last canning post for the summer. I really am done. That is kind of sad. I put all the equipment away in the garage for the winter. Next summer will be here before I know it. I already have fun plans to experiment with! If you are new to canning make sure you catch my introductory post on Water Bath Canning and Equipment. Also, check out the Preserving section of the Recipe Index for a great selection of canning recipes.
Peaches are one of my favorite things so this is a fitting post to wrap up my summer canning season. Making this peach jam is a simple process. There are some steps to follow but you won’t find it too difficult to master, even if you are new to jam making.
If you love peaches, make sure to try my Cinnamon Swirl Peach Bread! It is pretty much amazing…
- 6⅔ cups of chopped peaches (about 4lbs)
- 5 Tablespoons of lemon juice
- 1 nubbin of butter (1-2 Tablespoons)
- 7½ Tablespoons of powdered pectin
- 5 cups of sugar
- Wash the jars you are going to use.
- Fill your water bath canner about half way with water and set aside. Put a metal kitchen spoon in the freezer to check consistency of jam later.
- Blanch peaches in boiling water for 30-45 seconds per batch. Plunge them into an ice water bath as each batch finishes. Slip skins from the fruit.
- Peel peaches and chop into medium-small chunks. As you chop stir in 1 cup of the sugar to keep peaches from browning.
- Measure pectin into one small bowl and the remaining 4 cups of sugar into another. Place peaches, lemon juice and butter in a large pot on medium-high heat. Use an immersion blender or potato masher to puree jam until it reaches the consistency you desire.
- Turn water bath canner on high and to bring to a boil.
- Slowly add pectin to fruit stirring constantly.
- Bring fruit mixture to a full boil, then add the sugar. Stir until it returns to a boil, then boil 1 minute continuing to stir constantly. The jam will look thin even though it is ready. If you want to know how thick it will set up dip the frozen spoon into the pot. Run your finger down the back of the spoon - the consistency on the cold spoon is the consistency of the jam as it sets.
- Fill pint or half pint jars with a wide canning funnel. Leave ¼" - ½" headspace. Wipe the rim of each jar down with a clean, damp towel to make sure it is perfectly clean
- Place a lid and ring on the jar.
- Place your jars in the water bath canner. Make sure there is enough hot water to cover the jars by 2". Bring the water back up to a full boil and process for the recommended processing time.
- Pints and half-pints should be processed a minimum of 10 minutes in a water bath canner. If you live above 1,000 feet add more time to adjust for altitude: 1,001 - 3,000 feet add 5 minutes. 3,001 - 6,000 feet add 10 minutes. 6,001 - 8,000 feet add 15 minutes. 8,001 - 10,000 feet add 20 minutes.
- Remove jars to towels after processing and allow the lids to pop down - no poking!
- When the lids have sealed the jam is ready to store.
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