PEACHES. Yumm.. Who can resist a juicy ripe peach on a hot summer day? I can’t say I’ve had a chance to eat one on a hot day this summer, but a low 60′s day in August will do. They taste just as good.
I went out to the peach orchard nestled in the tundra behind my house and picked 35 plump ripe peaches for some jam. Then I fired up my jet pack and flew to New York City to catch a quick Broadway show.
I made some delicious homemade peach jam last year and my jam cupboard been echoing with empty shelves. I’m on quite the jam kick these days… it’s so quick and easy. Gotta stock up for those long, cold, dark winter Alaskan days. Follow these easy steps and share jam and your friends will think you’re peachy!
4 1/2 cups diced peaches (no need to peal…score)
4 TBL lemon juice
3 Cups Cane Sugar (or regular sugar)
1 box low Sure Jell sugar pectin
Mash the peaches then transfer to a heavy bottom cooking pot on medium heat. Cook with the sugar and lemon juice until the fruit can easily be mashed with the back of a spoon, three to five minutes. Add the pectin, leave at medium heat and bring jam to a full rolling boil, stirring constantly. Cook for five minutes in order to activate the pectin and achieve the perfect jammy consistency. Don’t stick your finger in quite yet. It will burn.
Before I added the pectin, I pulled out some peaches and added wild Alaskan blueberries to a smaller batch. DOUBLE YUMM. It was a double batch, so I did half blueberry peach and the other plain peach. Combining any other fruit at this point would be a delicious addition. Accept maybe cantaloupe.
Pour the jam into jars and wipe the top rim of the jar before securing the lids. Have a pot of boiling water ready to submerge your jam filled jars. Boil for ten minutes. This kills any bacteria that could seep in and secures the seals.
Let the jam set for at least 24 hours before testing. In my case the peach jam did not set properly (oops!), probably due to the pectin sugar ratio begin off. The next night I dumped the jam back into the cooking pot, added a few more tablespoons of pectin, brought it to a boil and did the final process again. I had no issues with it setting and it tastes delicious!