A Guide to Making Delicious Canned Peach Jam
Peach jam is a delightful treat that brings back memories of summer's sweet bounty. Whether you're enjoying it on toast for breakfast or pairing it with cheese for a delightful dessert, homemade peach jam is sure to be a hit. This guide will walk you through the process of making canned peach jam, ensuring you have delicious, homemade preserves all year round.
Ingredients You'll Need:
- Peaches: Choose ripe, firm peaches. You'll need approximately 4 pounds of peaches for this recipe.
- Sugar: Granulated sugar is best for jam-making. You'll need about 4 cups for this recipe.
- Lemon Juice: This adds a touch of acidity to balance the sweetness and helps to prevent crystallization. 1 tablespoon is a good starting point.
- Pectin: Pectin helps to set the jam. You can use either liquid or powdered pectin, but follow the manufacturer's instructions.
Equipment Needed:
- Large Pot: This is for cooking the jam.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Ladle: To pour the hot jam into jars.
- Jar Funnel: This will help you fill the jars neatly.
- Jar Lifter: For safely removing hot jars from the boiling water bath.
- Clean Jars and Lids: Ensure jars and lids are clean and sanitized before using.
- Boiling Water Bath Canner: For processing the jars of jam.
- Large Bowl Filled with Ice Water: To cool jars after processing.
Step-by-Step Instructions:
- Prepare the Peaches: Wash and peel the peaches. Remove pits and slice the peaches into smaller pieces.
- Combine the Ingredients: Place the sliced peaches in a large pot. Add sugar, lemon juice, and pectin.
- Cook the Jam: Bring the mixture to a rolling boil over medium-high heat. Stir constantly to prevent burning. Once boiling, reduce heat to low and continue cooking for approximately 10 minutes, stirring frequently.
- Skim off the Foam: Using a spoon, carefully skim off any foam that appears on the surface of the jam.
- Test for Setting: To ensure the jam sets properly, use a chilled spoon to scoop a small amount of jam and place it on a cold plate. Let it cool for a few minutes. If the jam sets and wrinkles slightly when you push it with your finger, it's ready.
- Fill the Jars: Ladle the hot jam into clean, sanitized jars, leaving approximately 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth.
- Process the Jars: Place the filled jars in a boiling water bath canner. Make sure the water level is at least an inch above the tops of the jars. Process the jars for 10 minutes, adjusting the time based on your altitude.
- Remove and Cool: Carefully lift the jars from the water bath using a jar lifter. Invert the jars for a few minutes, then place them on a towel to cool completely. The lids should pop down and seal properly.
Storing and Enjoying:
- Storage: Once the jars are completely cool, store them in a cool, dark place for up to a year.
- Enjoy: Open a jar and spread your delicious homemade peach jam on toast, pancakes, or biscuits.
Tips for Success:
- Use fresh, ripe peaches for the best flavor.
- Don't overcook the jam, as it will become too thick and lose its fresh peach flavor.
- Ensure the jars are properly sealed. A popped lid indicates a successful seal.
- If you're new to canning, consult a reliable canning guide or take a class to ensure proper safety practices.
With a little effort and some fresh peaches, you can enjoy the sweet taste of summer all year round with your own homemade peach jam.
