August 29, 2011

Jarring Peach Jam = Simple and Delicious

What could you want more on a cold winter morning but to open up a jar of delicious peach jam which was jarred in August? Peaches have been plentiful and cheap recently, the perfect storm for making peach jam. I like to give them as Christmas presents to teachers, bus drivers, friends and family members. This is basically the Ball recipe only I substitute the 3/4 c. water with 3/4 c. brandy and cut back on the amount of sugar. The alcohol cooks off leaving a wonderful flavor to the jam.


6-7 medium peaches, peeled and chopped into tiny pieces
3 1/2 cups sugar
3/4 c. brandy
1 pkg. Ball pectin (Buy 2 boxes just in case you need to add a little more.)
1 T lemon
1 T butter


Prepare canning jars and lids in water bath. I just use a large pot and lay the jars down. (I also boil the scoop portion of my ladle) Add water and bring to a boil. Then I  turn the heat off and let them sit in the hot water until I am ready to jar.

Combine all ingredients and bring to slow boil. Place a plate in the freezer for about 10 minutes. Once your jam mixture comes to a boil, turn off the heat. Take the cold plate from the freezer and spoon a small amount of the jam mixture onto the plate and wait about 1 minute. The mixture should gel so that when you tip the plate, the jam barely moves. If it is still runny you will need to add in more pectin.

Remove one jar from hot water and place on a folded paper towel. Carefully pick up your ladle and begin to spoon the jam mixture into the jar. Fill until the jar is almost full leaving a 1/4 to an 1/8 inch gap from the top. Clean the threads of any drips. Remove a lid from the hot water and place on top. Screw on the ring and make sure it is tight. (Ring does not need to be boiled.) Wipe down the jar and let sit until you hear a "ping" and the circle on the top is sucked in, concave, this means you have a seal and you can store the jars on the shelf.

This recipe yields 6 half pint jars.

Trip Advisor