Tuesday, June 5, 2012

DIY Peach Jam

My mom has lots of peach trees on her "mini" farm and they were finally ready to be picked! We made peach jam a few years ago and this year I decided to make it again. This year I decided to make the low sugar version because I didn't think adding 7 cups of sugar would be a good thing!



DIY Peach Jam (Makes 6 Quart Jars)
2 lbs of peeled peaches
2 to 2 1/2 cups brown sugar
2 cinnamon sticks
Juice of 1/2 a lemon
1 packet/pouch low sugar pectin
6 quart mason jars

1. Wash and dry your mason jars.
2. Fill a pot with your mason jars and lids and cover them with water. Bring to a boil for 10 minutes and reduce heat so the pot is on a simmer until the jars are ready to be filled. This step sanitizes the jars.
3. In a pot combine the peaches, sugar, cinnamon sticks, and lemon juice on medium high heat and bring to a boil. Make sure you stir your pot so the bottom doesn't stick/burn.
4. Stir in the pectin and and return to a boil for one minute. Make sure you stir your pot so the bottom doesn't stick/burn.
5. Spoon the peach jam into your jars, leaving a 1/4 inch space on the top. Wipe jars and screw the lids on.
6. Put the jars back into your pot of water and bring to a boil for 10 minutes. Remove them from the water. Once they start to cool you should hear a pop when it is sealed. Check to make sure that the top of the lid doesn't bounce back after 30 minutes to make sure your jar has sealed.
7. Let them stand at room temperature for 24 hours before storing them.

1 comment:

  1. I had no idea peaches are ready.. I made jam and pies last year. It was a lot of work, but well worth it. Thanks for the great recipe.

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