This whole peach jam idea came up while I was at our local market and found peaches for 48 cents/pound. Insanely cheap right? I absolutely love finding deals on good produce as my kids are like little fruit monsters, raiding the fridge for any type of fruit they can find. I know-- not a terrible problem to have! So I called my mom to see if she wanted any and she said, "Let's make jam!" We met back at her house and spent the afternoon making this delicious jam and canning. It turned out so great, I just had to share! Since we made 10 jars and that's a bit crazy town, I halved this recipe to produce between 4 & 5.
For this recipe you'll need:
8 large peaches
7 c sugar
1/4 c lemon juice
6 oz pectin
4-5 Canning jars, collars, lids, & misc canning supplies
First, bring a large pot of water to a rolling boil and add the peaches. Return to boiling and let cook for 30-45 seconds. Remove the peaches and place into a bowl of ice water. This will loosen the skins so preparing the peaches will be a little easier.
Peel and pit the peaches. Chop into appx 1/2" pieces.
In another large pot, add sugar and lemon juice and peaches. Heat over medium heat, stirring frequently. Bring to a rolling boil. To reduce foaming, you can add 1 tbsp of butter. I forgot this step and ended up with a sticky mess!
Boil for a few minutes, making sure the peaches are nice and soft. You can either mash or blend the fruit at this stage. I took a few swipes at it with my immersion blender. Add in the pectin and stir. Boil for about 1 min.
Pour into clean jars and wipe. Place boiled lids and collars on and tighten for canning. Make sure to leave an inch of headspace. You can follow the ball waterbath canning directions here.
Don't forget to leave them out to cool for 24 hours. We chose to can all but one jar for each of us so we could have some right away.
The kids have been begging me every morning for toast and peach jam. Next up is some more of that homemade applesauce that I shared last fall!