Be sure to use fresh peaches when making this Classic Peach Jam recipe. It tastes great atop bread and pastries, and even makes a delicious shrimp marinade.
Photo Courtesy Storey Publishing
With an increasing number of people growing their own food, and shopping at farmers’ markets, there is a growing demand for information on extending the life of your fruits. Put ‘em Up! Fruit (Storey Publishing, 2013) by Sherri Brooks Vinton is full of ways to store and use extra fruit. In the following excerpt you will find a Classic Peach Jam recipe.
You can purchase this book from the Mother Earth Living store: Put ‘em Up! Fruit.
Classic Peach Jam Recipe
I think all Southerners are born with jars of this in their hands. It’s just something everyone south of the Mason Dixon grows up with. And for good reason—it is fabulous. Make a batch and you will never want to be without it either.
• 1 cup water
• 1/4 cup bottled lemon juice
• 4 pounds peaches
• 4 cups sugar
1. Combine the water and lemon juice in a large nonreactive pot. Peel, pit, and slice the peaches, adding them to the lemon water as you go.
2. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to soften the fruit, crushing it with a potato masher if you prefer a smooth-textured jam.
3. Add the sugar and stir to dissolve. Continue to simmer until the gel stage is reached, about 30 minutes.
4. Remove from the heat. Allow the jam to rest for 5 minutes, giving it an occasional gentle stir to release trapped air; it will thicken slightly. Skim off any foam. Makes about 6 cups
Preserve Peach Jam
Refrigerate: Cool, cover, and refrigerate for up to 3 weeks.
Can: Use the boiling-water method. Ladle the jam into clean, hot 4-ounce or half-pint jars, leaving 1/4 inch of headspace between the top of the jam and the lid. Run a bubble tool along the inside of the glass to release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands until they are just fingertip-tight. Process the jars by submerging them in boiling water to cover by 2 inches for 10 minutes. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes. Remove the jars and set aside for 24 hours. Check the seals, then store in a cool, dark place for up to 1 year.
More Recipes from Put ‘em Up! Fruit
• Marinated Shrimp Skewers recipe
• Blueberry Syrup recipe
• Blueberry Lemonade recipe
• Limoncello recipe
• Lemon Pepper Martini recipe
Excerpted from Put ‘em Up! Fruit: A Preserving Guide and Cookbook © Sherri Brooks Vinton, photography © Jennifer May Photography, Inc. used with permission from Storey Publishing. Buy this book from our store: Put 'em Up! Fruit.