I love going to the Farmer’s Market this time of the year. I love the colors, variety of goods and just the whole atmosphere and busyness of the place. This time I bought some baby potatoes, blueberries, kale and and a huge basket of peaches. I decided to use some peaches to make jam, the way my Grandma used to make it. The rest we will eat and I might just make a peach tart or a cake.
So, here’s the recipe for Peach Jam:
Peaches for jam should be ripe and somewhat soft, but not too soft. This is an old fashioned way of preparing jam and doesn’t require pectin.
- 8.8 lbs (4 kg) peaches (peeled and pitted)
- 3.3 lbs (1.5 kg) sugar
- 2 lemons (juice)
- 1 tbsp vanilla (optional)
- small jars (about 12)
- a large roasting dish with lid (something like this)
- a stock pot
- a colander
- canning utensils
1. Fill a stock pot with water and let it boil. Cut a small cross on the top and bottom of each peach and immerse them into boiling water for about 30-45 seconds. Take them out and place in colander. This hot water ‘bath’ will really help with peeling!
2. Peel each peach and cut into quarters and place them into the roasting dish. Mash peaches with a potatoe masher (I always leave some bigger pieces in too), add sugar, vanilla and mix well.
3. Pre-heat oven to 400 F (200 C) and place the roaster with the lid onto the 2nd lowest rack in the oven.
4. After 30 minutes steer well and uncover. Leave it uncovered and steer a little every 30 minutes.
5. Cook for another 1.5 to 2 hours. When you notice that jam is getting thicker, add juice of two lemons. Mix well and cook for another 15 minutes.
6. Now use your usual canning procedure.
I don’t have a canner, so I improvise with what I have in my kitchen and my jam always turns out perfect. So if you’re just a beginner and don’t can a lot or don’t want to spend a lot of money on canning supplies, here
you can find some helpful tips.
See how it turned out for me:
And stored in jars: