October 20, 2012

Peach Jam


I love peaches and peach jam is the perfect way to preserve that fresh picked flavor.  I find that peach jam can be too sweet especially with hand picked peaches but that is fixed easily by adjusting the sugar.  Adding cinnamon and ginger makes this jam special and when I defrost a container in January, it is fresh and tasty. The jam defrosts nicely in the refrigerator without any changes to the texture.

Peach Jam

About 4 pounds fresh peaches
¼ cup lemon juice
3 - 4 cups granulated sugar depending on the sweetness of your peaches
if you would like a spiced peach jam add:
2 cinnamon sticks or 2 teaspoons ground cinnamon
4 ¼ pieces cut from fresh ginger or 1 teaspoon of ground ginger
adjust spices to your tastes

Peel peaches, pit, and cut into chunks or rough process through the food processor for a smoother jam.
You can at this point boil water, prepare and ice bath, cut an x in the bottom of your peaches and run them through the boiling water then to the ice bath and you should be able to slip the skins off.
I prefer to peel the peaches with a knife close to the skin.
In a medium saucepan, stir together peaches, sugar, lemon juice and spices if using.
Bring peaches to a boil and boil until thickened and the jam is set.
Skim foam as needed.

Place in freezer containers or glass containers for the refrigerator.

You could can the jam at this point.

tea and toast
peach jam
Ready for the freezer

No comments: