Peach jam, part 2
Oh. My. Word. This created the peach-tastiness peach jam that we have done so far. The cinnamon one was quite, quite nice, but this one holds the record for tasty.
- 2.5 # peaches, chopped (about 6 peaches rinsed, dried and pitted)
- 8oz white sugar
- 2T lemon juice (1 small lemon)
- zest from one orange (calls for 1T, but this works well)
- pinch of cinnamon
- scant teaspoon of orange pectin, if you have it on hand
- 3 half pint jars
- 3 small plates
- 3 quart pot
- medium sized bowl
- Clean and chop the peaches. The peaches do not need to be finely chopped, but no more than 1/2″ big. Cut smaller if you want a shorter maceration time. Place in large bowl.
- Add sugar, lemon juice and zest. Let it macerate for 4-12 hours. If you take the shorter time, chop the peaches a bit smaller.
- Pour out juice from bottom of bowl into a pot. Cook that for 10-15 minutes until it thickens.
- Turn off heat and pour fruit back into pot. Let it macerate again for 1-2 hours.
- After the wait, bring fruit pot to a boil, then turn down to a simmer.
- Prepare the water bath canner and jars and lids.
- Place 3 small plates into the freezer.
- Stir the jam often to let steam out. You are waiting for the jam to thicken so it “sheets” down the side of the plate when you test. Start testing after 15 minutes of simmering. Test by placing a dollop of jam on the plate, then put it back in the freezer. Let it cool down for 1-2 minutes. The test is whether the bottom of the plate is still warm. If you tilt the plate, does it slide down easily, or does it bunch on top of itself, like paper folding? It is done when it begins the fold.
- Fill the jars, making sure to wipe the lids clean before you seal them. Put the lid on, but only finger-tip tight. You want air to escape, to create the vacuum. Process the half-pint jars for 10 minutes.
- Yields 3 half pint jars plus some extra. 3# of peaches would be better.
Adapted from Married with Dinner blog recipe.