Friday, September 16, 2011
How to Make and Can Peach Jam (without canning equipment)
There is something to be said for fresh jam. It is so sweet and filled with love. When making it, the "jammer" enjoys the experience of the process and the essence of the fruit. When receiving it, one is blessed with as much, if not even more:) So let's JaM... (without buying a canning pan or utensils)
First, wash the peaches thoroughly.. Easy peasey!
Wash the jars (canning jars at Kroger or WalMart- reasonably priced). While you're at it, put the lids in a pot at Low temp; do not boil them. It will deconstruct the reactive nature that helps them bind.
Peel, core, and slice your peaches. Enjoy the aroma:)
Ideally, you will have an immersion blender or potato masher for this step. I had neither, so I used a basic electric mixer (VERY carefully). The idea is to break down the fruit that did not do so during the cooking process. A left mine a bit "chunky".
Next, add the pectin and do a rolling boil for 5 minutes. Viola-- you have made peach jam!!
Pour jam in jars, leaving an inch or so for "breathing room". Make sure to WIPE RIMS THOROUGHLY before adding lids. If not, may the force be with you when trying to open them. haha
Now, simply prepare a hot water bath for your jam jars. You want the water on low heat and to cover the jars about 1/2 way up. When your water is at temp, proceed with the hot water bath and let the jars heat for about 10 minutes. That should be enough time for the lid to seal. Remove your jars using a pot holder (if you do not have a "jar grabber". The pot holder worked great for me. Check each seal, as one or two may need additional time in the hot water bath. If one fails to seal after the additional 5 minutes or so, just eat that jar first.
Now, label and pass out to your favorite peeps:)
10 cups of peaches, peeled and chopped
6 cups of sugar
2 teaspoons cinnamon
½ teaspoon grated nutmeg
2 lemons, zested and juiced
2 packets (1 box) liquid pectin