Sweet Summer Sunshine: Canning Peach Jam
Peach jam is a delightful way to capture the juicy sweetness of summer and enjoy it all year round. This simple recipe allows you to preserve the delicious flavor of ripe peaches, perfect for spreading on toast, topping yogurt, or simply savoring on its own.
Ingredients:
- 4 cups sliced peaches, peeled and pitted
- 4 cups granulated sugar
- 1/4 cup lemon juice
Equipment:
- Large pot
- Canning jars and lids (sterilized)
- Jar lifter
- Canning funnel
- Water bath canner (or large pot)
Instructions:
Preparing the Peaches:
- Wash and prepare the peaches: Wash the peaches thoroughly and remove the fuzz with a vegetable brush. Cut the peaches in half, remove the pit, and slice them into thin pieces.
- Combine the ingredients: In a large pot, combine the sliced peaches, granulated sugar, and lemon juice. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to dissolve the sugar.
- Cook until thickened: Reduce heat to medium-low and continue cooking, stirring occasionally, for about 30-45 minutes, or until the jam reaches setting point. To test for setting point, place a spoonful of jam on a chilled plate. If the jam sets and wrinkles slightly when you push it with your finger, it's ready.
- Remove and skim foam: Remove the jam from the heat and skim off any foam with a spoon.
Canning the Jam:
- Sterilize jars and lids: Wash the jars and lids in hot, soapy water. Then, sterilize them in a boiling water bath for 10 minutes.
- Fill the jars: Using a canning funnel, carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch headspace at the top. Wipe the jar rims clean with a damp cloth to remove any spills.
- Seal the jars: Place the sterilized lids on the jars and screw on the bands finger-tight.
- Process in a water bath: Place the jars in the water bath canner, making sure the water covers the jars by at least 1 inch. Bring the water to a boil, then process the jars for 10 minutes.
- Remove and cool: Carefully remove the jars from the water bath using a jar lifter. Allow the jars to cool completely on a clean, dry surface. As they cool, you should hear a popping sound as the lids seal.
Storage:
Once the jars are completely cool, check for a good seal. If the lids have sealed properly, store the jam in a cool, dark place for up to a year.
Tips:
- For a richer flavor, add a pinch of cinnamon or a teaspoon of vanilla extract to the jam.
- If you're using a water bath canner, make sure the water boils steadily throughout the processing time.
- If you're using a pressure canner, follow the manufacturer's instructions for processing time.
Enjoy your homemade peach jam! It's a delicious way to savor the taste of summer all year round.
