We planted several peach trees a couple years ago and to my surprise
they were loaded with peaches this year! Wonderful sweet peaches!
When they were ripe enough, but still a little firm we decided it was it was
time to pick them all. They weren't huge but they sure were sweet.
We started by sterilizing all our jars. I have a small counter top dishwasher
I use just for sterilizing my canning jars. It's about the size of a large
microwave and works perfect for canning jars.
I use a small crock pot (about 2 quarts) that I put my lids in to keep
them hot till it is time to put them on the jars.
We then washed and sorted the peaches. We kept the
imperfect ones with dings or bruises for eating.
We began our canning venture but scalding our peaches. We
placed them in boiling water for 30-60 seconds. We then put
them immediately into a sink of ice water, and PRESTO, the
peals just slipped right off! It really wasn't necessary to use a
knife to peal them at this point.
Some of the peaches we sliced and canned in a very light sugar
water and some we used for jams.
I purchase my fruit pectin in bulk and measure it by tablespoon.
Different varieties of fruit pectin will act differently in your jams
and jellies. If you are using a boxed fruit pectin like sure-gel it is
best to follow their recipe for jams for the best results.
Below is the recipe that I use.
I had a few different fruits in the fridge that I decided to
experiment with. We made some really yummy variations of
peach jams that day! What we made:
Peach Rum Jam
Peach Mango Jam
and Strawberry Peach Mango
For Peach Jam what I use is:
Peaches( prepared by following the above procedure)
Peeled, pitted and chopped. The variations that I did were
all done using this basic recipe, I just tweaked it a little.
- 4.5 cups prepared fruit
- 5 cups white sugar
- 3 tablespoons fruit pectin (I use bulk fruit pectin made
from Citrus Peels and Sugar Beet pulp)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Makes approximately 8 -9 half pint jelly jars (8 ounce) or 4-
5 pints (16 ounces)
You will need:
- A large pot for boiling the jam ( 6 to 8 quart )
- a large canning pot with a rack to keep the jars off
the bottom of the pot, for processing your jam.
- large ladle
- large tongs
- several pot holders, towels and paper towels
- rack for cooling your jars
Measure all your ingredients in separate bowls (fruit,
spices, sugar, pectin) and set aside.
Now this is where my recipe differs from the boxed sure-gel
type recipes. If you are using a boxed fruit pectin it is
important to follow their recipe for their product.
I add the fruit pectin (bulk form) 3 tablespoons with 1 cup of
the sugar and mix it well. The pectin I use is a fine powder
and tends to clump a little if I don't mix it with a portion of
the sugar first.
Bring your prepared fruit to a boil and add the fruit pectin.
Mix well and return to a boil. Immediately add the remaining
sugar and spices.
Bring to a rolling boil that can not be stirred down. The
recipe calls for boiling for 1 minute then remove from heat
and immediately ladle into prepared jars leaving 1/4 inch
Remove any spilled jam from the top of the jars and put on
lids and rings. Firmly tighten all lids being careful not to get
burned by the hot mixture.
Process in the boiling water bath 10 minutes. Do not start
timing till the water in the canner begins to boil. Remove
jars and cool. Check lids after about 24 hours to make sure
they all sealed.
Label and date your jars. Peach jam will keep up to two
Variation that I use:
With the pectin I use I can boil the mixture for 1- 3 minutes
without any issues with gelling. I keep a dish of ice next to
the stove and check the mixture by dropping a small
amount onto the melting ice.