I love peach season. I love the smell of peaches, the taste of peaches, the look of peaches, really everything about them! They are my favorite food on earth.
So, although we can not grow them here in Montana, I do travel to Washington every year to get them. And when I say get some, I mean cases of them.
So you may be asking yourself, what could you possibly do with all those peaches. Well I would usually can them, but not this year, we did so many last year that I actually have some leftover, however we did run out of Jam. And since it is the only jam Soph will eat on her peanutbutter and jelly sandwiches, it was
And then there is me, I can't get enough dehydrated peaches. It's kind of like crack to me. but I will blog about that next week. For now it is the peach jam.
4 cups finely chopped peaches
2 Tbsp lemon juice
1 pkg pectin (or 1/4 cup of other pectin)
5 1/2 cups sugar
Measure out your sugar before hand so you can add it all at once.
Blanch, peel, and chop your peaches.
Add your lemon juice to the chopped peaches it will help them keep from browning.
Try this stuff too. It works great, all I do is sprinkle some on top and mix.
Place peaches, lemon juice and pectin in pot and bring to a full rolling boil.
Also, as you can see above, we like our jam chunk-less. I know, its kind of like a sin but we just really like it smooth so I use the immersion blender to get it the consistency we like, HOWEVER, if you go by all the books, jam should have chunks. Just so you are aware incase you were concerned.
Add sugar and return to a full rolling boil.
Allow to boil for 1 minute then remove from heat.
Ladle jam into your warm jars, place hot 2 part ring on top and place in hot water bath for 15 minutes.
All done... It will gel as it cools. Give it time, I promise.