August 17, 2015

Peach Jam

I combined two recipes from Food In Jars to make this peach jam. I was extremely pleased with how this jam turned out. It's a slightly softer set, but that makes it perfect for spreading easily. I could picture this used in tarts or between vanilla cakes. I tested it on pancakes, and it was amazing!

Peach Jam
4 cups peeled, pitted and chopped peaches
2 1/2 cups sugar
1 vanilla bean, sliced
3 Tbsp. lemon juice
1 packet liquid pectin

Combine the fruit and sugar in an airtight container, and refrigerate for 2 to 48 hours. (Note: An easy way to peel peaches is to halve and pit them, drop them in boiling water for 60 seconds and then place them in ice water. The peels will slide right off.)

When you're ready to make jam, prepare a boiling water bath and 4 half-pint jars and lids. Bring the fruit mixture to a boil after you add the lemon juice. Cook it about 20 minutes until it's thickened somewhat and starts to reach a runny jammy consistency. (Note: Use a large pot as my pot almost boiled over many a times.) Smash fruit as you go or use an immersion blender if desired. Stir in liquid pectin, and bring to a rapid boil for one minute. Remove from heat.

Ladle into jars with 1/4-inch headspace, making sure to leave out the actual vanilla bean. Process in a hot water bath for 10 minutes. Makes approximately 4 1/2-pint jars.

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