The last bit of summer preserved in a jar.
Continuing my canning frenzy this summer, I decided to whip up some Peach Jam one morning. Seriously . . . do.not.fear jam/jelly/preserve making. It is not difficult at all! And you really don't need fancy equipment. Really, all you need is the fruit/vegetable you're preserving, canning jars and a fruit pectin, like Sure-Jell
I made this batch of Peach Jam one morning before I left for work. It literally took me 30 minutes from start to finish.
The easy-to-follow recipe/instruction sheet inside the box of Sure-Jell has a lot of jam and jelly recipes.
For the Peach Jam you need 3 pounds of peaches, 1 lemon and 5-1/2 cups sugar.
The instructions tell you to peel, pit and finely chop the peaches for 4 cups total. However, I read on another blogger's site that she doesn't bother with the peeling step noteing that you can not even tell there's peel in the jam. And she does a little larger than a fine chop so as to get nice big chunks in her jam. That's what I did, and it worked out great!
Isn't it purdy???
The color, and those chunks of yummy peach.
Oh, and it tastes delightful as well ;o)
I'm thinking warming some up and pouring over vanilla ice cream would be
peachy heaven . . . mmmmm . . .
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