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Thread: Peach Jam

  1. #1
    Super Member carolaug's Avatar
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    Makes 3 cups
    Ingredients
    3 1/2 pds peaches (8 to 10), peeled, halved, pitted, and cut into chunks
    3 cups sugar
    1 tablespoon plus 1 teaspoon fresh lemon juice
    Coarse salt

    Directions

    Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.

  2. #2
    Super Member ScubaK's Avatar
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    Can you freeze this? How long does this last?
    K

  3. #3
    Super Member carolaug's Avatar
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    Yes you can freeze it for a few month, but also you can can it. It last longer to can.

  4. #4
    Power Poster blueangel's Avatar
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    Sounds yummy

  5. #5
    mrspat's Avatar
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    Any chance you could "can" this in a hot water bath?

  6. #6
    Senior Member ShabbyTabby's Avatar
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    Just a quick note...when I can peaches or make peach jam, I add a dash of nutmeg, or sometimes a splash of vanilla...really makes it wonderful and just slightly a little different.

  7. #7
    Senior Member Grambi's Avatar
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    Quote Originally Posted by mrspat
    Any chance you could "can" this in a hot water bath?
    I make my peach jam by the hot water bath method.

  8. #8
    mrspat's Avatar
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    Do you have a recipie I could use? Peach is a first time for me and using a tried and true recipie would be great.
    Noticed you are in Texas. It's a beautiful state. Affected by the wildfires?

  9. #9
    Senior Member Grambi's Avatar
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    Quote Originally Posted by mrspat
    Do you have a recipie I could use? Peach is a first time for me and using a tried and true recipie would be great.
    Noticed you are in Texas. It's a beautiful state. Affected by the wildfires?
    I thought I had used the recipe on the Certo package insert, however I found this recipe written down and stuck in my canning pot, so I'm pretty sure that this was the one I used. I am not real experienced with the jam but peach is pretty fool-proof. I recall that I tried another recipe that used ground cloves and ended up with some jars that were too strong, but kept those because I love cloves.


    4 1/2 c chopped peaches
    2 tbs lemon juice
    2 tbs ginger (I used powdered)
    2 tsp cinnamon
    5 c sugar
    1 pkg pectin (I used powdered Sure Jell)

    Mash peaches. Mix lemon juice, ginger, cinnamon, pectin until dissolved then add to peaches. Bring to boil and add sugar. Return to rolling boil (boil that you cannot stir down) and boil for one minute.

    I used a ladle to pour this into 8 oz jelly jars that I had washed, sterilized (I just boiled them in my canning pot). I used a hot water bath as directed on the Sure Jell package which I don't seem to have any longer, but I believe it was 10 minutes. Everyone loved this jam. I'm sure that it could be made without the ginger and/or cinnamon if you prefer.

    We haven't been affected by the wildfires. I live in the middle of a 200 acre ranch (surrounded by other ranches) that is covered with dried out scrub brush, oaks and cedar, so I just keep praying that we don't have a fire out here. The cedar trees are like gasoline, they just explode when the fire gets to them.

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