Simple August Peach Jam
August 28, 2011 § 1 Comment
The same day that we made corn relish, we made pickles and peach jam. Because Katharine and I are nothing if not ambitious.
The peach jam we made was with a low-sugar pectin. What I like about low-sugar pectin is that the jam ends up tasting so much more like fruit than regular pectin. Eventually I’d like to stop using commercial pectin all together, but one step at a time!
Simple August Peach Jam Recipe
4 cups of crushed peaches (1.5 kgs of medium sized peaches)
1 cup of unsweetened apple or white grape juice
2 tablespoons lemon juice
1 package of no sugar pectin (We used Bernardin No Sugar Needed Fruit Pectin, $2.79)
Sterilize jars; boil jars in water for ten minutes.
In a pot combine crushed fruit and juice and lemon juice. If you want, add ½ teaspoon of butter to reduce foaming (this seemed to work for us) and add the pectin. Mix until pectin is dissolved.
Bring mixture to a full roiling boil, stirring frequently, over high heat.
If you want to sweeten the jam, this is the part where you do it. We added 1.5 cups of white sugar, but you can add up to 3 cups.
Return to a full rolling boil that cannot be stirred down, and boil for three minutes. Remove from heat and skim off any foam.
Fill your jars. This recipe made us exactly 6 x 250 ml jars. Process by putting on sterilized lids (you should boil the two part lids before this step so that they are still warm) and boiling them in a very large pot for ten minutes.
And you have some simple, low sugar peach jam!
Opening a jar, it smells overwhelmingly like fresh peaches. The texture is nice; the chunks of peaches that didn’t quite loose their shape are soft. Lightly lemony and not too sweet, I can eat a spoonful without being overwhelmed by sugar. This is a great basic recipe and I can’t wait to taste it on some vanilla ice cream, or stirred into plain Greek yogurt.
This is our approximate cost breakdown for our peach jam:
6 x 250 ml = $1.61 per jar