Peach Jam
Fall is finally here and peach season is coming to a close. Peaches are undoubtedly one of my favorite fruits. In addition to eating plenty of fresh peaches this year, I've made multiple batches of peach ice cream. And on Saturday, my dad and I collaborated to make 18 peach pie fillings and something I've never made before--peach jam. It's really easy to make and is yet another way to enjoy the flavor of peaches throughout the year. This recipe came from the box of MCP pectin (adapted slightly) we used to make the jam.
4 cups finely chopped peaches
1/4 cup lemon juice
1 2-ounce box pectin
1/2 teaspoon butter
6 cups sugar
Prepare jam jars, rings, and lids. Jars should be washed and heated. Rings and lids should be covered with boiling water in a saucepan that has been taken off the stove.
Prepare fruit (the original recipe advises not to puree the fruit but to use a potato masher to preserve a chunky texture; however, I like a smoother texture, so I pureed the fruit briefly and it was fine). Measure the exact amount of prepared fruit into a 6- to 8-qusrt saucepot. Stir in lemon juice, pectin, and butter (to reduce foaming). Bring mixture to a full rolling boil on high heat, stirring constantly. Quickly add sugar and return to a full rolling boil and boil for exactly 4 minutes. Remove from heat and skim off any foam with a metal spoon.
Working quickly, ladle jam into prepared jars, filling to within 1/8 inch of the top. Wipe jar rims to be sure that they are clean and cover with two-piece lids. Screw bands tightly and then turn the jars upside down so that they will seal. Turn the jars back over after about 10 minutes and let them cool completely. Makes seven cups.
4 cups finely chopped peaches
1/4 cup lemon juice
1 2-ounce box pectin
1/2 teaspoon butter
6 cups sugar
Prepare jam jars, rings, and lids. Jars should be washed and heated. Rings and lids should be covered with boiling water in a saucepan that has been taken off the stove.
Prepare fruit (the original recipe advises not to puree the fruit but to use a potato masher to preserve a chunky texture; however, I like a smoother texture, so I pureed the fruit briefly and it was fine). Measure the exact amount of prepared fruit into a 6- to 8-qusrt saucepot. Stir in lemon juice, pectin, and butter (to reduce foaming). Bring mixture to a full rolling boil on high heat, stirring constantly. Quickly add sugar and return to a full rolling boil and boil for exactly 4 minutes. Remove from heat and skim off any foam with a metal spoon.
Working quickly, ladle jam into prepared jars, filling to within 1/8 inch of the top. Wipe jar rims to be sure that they are clean and cover with two-piece lids. Screw bands tightly and then turn the jars upside down so that they will seal. Turn the jars back over after about 10 minutes and let them cool completely. Makes seven cups.
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