It's time for more jam! We loved the way the blueberry jam came out, simple and allowing the full flavor of the fruit to come out in the end product. Things became so much easier when I found this great three ingredient recipe over at The Yummy Life. At HEB (grocery store chain) they had fresh from Texas peaches, and so we thought it was time for some peach jam.
|Peach Jam without Pectin|
This is 10 cups of pitted, chopped peaches. No peeling, they cook long enough that the skins just become one with the jam. Five cups of sugar and the juice and zest of one large lemon...
I put everything in my jam pan and turned it on...
...stir and heat to boiling...
It will foam, this is normal...just keep working through it....
At the foaming point, I started mashing the fruit with the potato masher. It's really just whatever you like. We
like love our jam to be chunky...
|Peaches cooking for jam|
It's bubbling and thick so it was almost ready.
I got the jars and my prepping area ready to go...the water was already boiling in the water bath canner...
|Canning Peach Jam|
I ladled it into the waiting, sterilized jars, lids and rings...
|Peach Jam no pectin|
I boiled them for 15 minutes, took the pan off the heat and let it sit for another 5 minutes and then removed them to a waiting towel for cooling. This batch made eight, 1/2 pint jars.
|Homemade Peach Jam on English Muffins|
Once again, it was so good on muffins! And to think about having the taste of "Summer" in the middle of Winter will be wonderful. We always have English muffins on hand but if not, 2nd Man can whip up a loaf or two of fresh bread. So now our grand total is 15 jars (1/2 pints) of jam.
That canning bug has bitten!
PLEASE NOTE: You are responsible to know and understand the current canning and processing recommendations for safety. Canning is fun but you MUST follow guidelines to make sure you are doing it safely. I had to learn (and still am) so do your research on safe canning techniques.
A great link to official information is http://nchfp.uga.edu/ and
of course, the literal bible of home canning information, the Ball Website.