There’s something truly magical about capturing the vibrant flavors of summer in a jar. Canned peach jam is a delightful way to savor the sweetness of ripe peaches long after the season has passed. In this blog post, we’ll guide you through the process of making your own mouthwatering canned peach jam, ensuring you have a taste of sunshine even in the chilliest of months.
- Peaches – Use fresh ripe peaches for optimal results. Frozen fruit tends to produce runny jam. If you must use frozen fruit, get them into the pot before they thaw; the faster they defrost, the less juice escapes the peaches, which will help the jam thicken up. Although it still may be thinner than you want.
- Sugar – Granulated sugar is best for jam-making.
- Lemon juice – To set properly, jam needs the right balance of acid and pectin. Since peaches are a low-acid fruit, you need lemon juice.
- SURE-JELL fruit pectin – The gelling agent and a must forhomemade jams and jellies
- Vanilla extract
- OPTIONAL: Nutmeg and/or Cinnamon – Adds some extra flavor for a spiced jam
If you are new to canning, I highly recommend getting this book to get you started. It goes over all you need to know about canning, safety and has great recipes.
Ingredients:
- 3 cups peeled finely diced fresh ripe peaches
- 1 & 1/4 cups granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup water
- 1 & 3/4 ounce (1 box) SURE-JELL fruit pectin
Equipment:
- Large pot
- Canning jars with lids and bands
- Water bath canner or large pot
- Canning tools (jar lifter, funnel, etc.)
- Clean cloth or paper towels
- Wooden spoon or heat-resistant spatula
Instructions:
1. Prepare Your Jars and Equipment:
- Wash the canning jars, lids, and bands in hot, soapy water. Rinse well.
- Sterilize the jars by placing them in a water bath canner or a large pot filled with water. Bring to a simmer and keep them hot until ready to use.
- Place the lids in a separate pot of hot water to soften the seals.
2. Prepare the Peaches:
- Wash the peaches thoroughly and remove the skins by blanching them in boiling water for about 30 seconds, then transferring them to an ice water bath.
- Once cooled, the skins should peel off easily. Cut the peaches in half, remove the pits, and finely chop the flesh.
3. Cook the Jam:
- In a large pot, combine the chopped peaches and lemon juice. Bring the mixture to a simmer over medium heat.
- Gradually add the fruit pectin while stirring constantly to prevent clumping.
- Once the mixture is simmering, gradually add the granulated sugar while stirring until it’s fully dissolved.
- Add in vanilla and optional spices
4. Bring to a Boil:
- Increase the heat to high and bring the mixture to a rolling boil, stirring frequently to prevent sticking.
5. Perform a Gel Test:
- To check if the jam is ready, perform a gel test. Place a small amount of the jam on a chilled plate and let it sit for a minute. If it wrinkles when pushed with your finger, it’s ready.
6. Fill the Jars:
- Carefully remove a hot jar from the water bath canner using jar lifter tongs.
- Using a funnel, ladle the hot jam into the sterilized jar, leaving about 1/4-inch headspace at the top.
- Use a clean cloth or paper towel to wipe the rim of the jar to ensure a clean seal.
7. Seal the Jars:
- Retrieve a lid from the pot of hot water using tongs. Place it on top of the jar and secure it with a band, tightening until fingertip-tight (not overly tight).
8. Process the Jars:
- Carefully place the filled jars back into the water bath canner, ensuring they’re fully submerged in water.
- Bring the water to a gentle boil and process the jars for about 10 minutes.
9. Remove and Cool:
- Using jar lifter tongs, carefully remove the processed jars from the water bath canner and place them on a clean towel or cooling rack.
- Let the jars cool undisturbed for 12-24 hours. You’ll likely hear the satisfying “ping” of the lids sealing as they cool.
10. Label and Store:
- Once the jars are completely cool, label them with the date and contents.
- Store your homemade canned peach jam in a cool, dark place. Any jars that haven’t sealed properly should be refrigerated and consumed within a few weeks.
Homemade canned peach jam is more than just a condiment; it’s a jar of memories and warmth that you can enjoy throughout the year. With its vibrant color, sweet aroma, and luscious taste, this jam is a testament to the beauty of preserving the bounty of summer. Whether you spread it on toast, swirl it into yogurt, or dollop it onto desserts, your homemade canned peach jam will bring a taste of sunshine to every bite.
Freedom Pines Farm 