How to Make Peach Jam for Canning
Are you looking to preserve the sweet, juicy taste of peaches for year-round enjoyment? Making peach jam for canning is a delightful way to achieve this. Not only does it allow you to enjoy the fruits of your labor throughout the year, but it also provides a sense of accomplishment and the satisfaction of knowing exactly what goes into your preserves. In this article, we will guide you through the process of making delicious peach jam, perfect for canning and sharing with loved ones.
Ingredients
Before diving into the recipe, gather the following ingredients:
– Fresh, ripe peaches (about 6-8 pounds)
– 7 cups of sugar
– 1 package of liquid pectin (6.5 oz)
– 1 lemon, juiced
– Canning jars and lids
Preparation
1. Peach Preparation: Wash the peaches and remove the stems. If the peaches are not ripe enough, you can blanch them in boiling water for about 30 seconds to loosen the skin. Once the skin is loose, remove it by peeling the peaches. Cut the peaches into small pieces or slices, depending on your preference.
2. Measure Ingredients: In a large pot, combine the peach pieces, lemon juice, and sugar. Stir well to dissolve the sugar.
3. Cooking the Jam: Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking. Once it reaches a rolling boil, add the liquid pectin and stir for one minute. Continue to boil for another 1-2 minutes, stirring constantly to ensure even cooking.
4. Test the Jam: To test if the jam has reached the desired consistency, place a small plate in the freezer for a few minutes. Then, drizzle a little jam onto the plate. If it wrinkles when you push it with your finger, the jam is ready. If not, continue to boil for a few more minutes and test again.
5. Canning the Jam: Remove the pot from heat and ladle the hot jam into sterilized canning jars, leaving 1/4 inch headspace. Wipe the jar rims with a clean cloth, and place the lids and rings on the jars. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
6. Cooling and Storage: Allow the jars to cool on a wire rack for 24 hours. Once cooled, check the seals by pressing the center of the lids. If they are not sealed, refrigerate the jars and use them within a few weeks.
Now that you have successfully made peach jam for canning, you can enjoy the sweet, homemade goodness whenever you desire. Share your delicious creation with friends and family, or gift it as a thoughtful present. Happy canning!
