How to Make Homemade Sweet Peach Jam: A Step-by-Step Recipe Guide
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Peach jam is one of my favorite jams. I personally love almost anything made with peaches. Some of my favorite dishes include peach pie, peach tarts, peach cobbler, and peach ice cream. The combination of sweetness and tartness from peaches gives each recipe a distinct flavor.
Peach jam is typically made in late summer or early fall using ripe peaches, sugar, and often pectin, a natural thickener. This sweet and flavorful jam can be spread on sliced bread, added to biscuits and scones, and used in various culinary creations like Kolaczki. Other delightful ways to enjoy ripe peach jam include using it as a glaze for meats or as a dessert topping.
Whether you choose to use homemade peach jam, you’ll savor a rich, fruity spread that has been a popular option for home canning and preserving for decades. Today, I will show you how to make this sweet preserve that stores well in your pantry for years and can be used in a variety of dishes.
The Origins and Evolution of Fruit Jam
Fruit jam does not have a single inventor; instead, it evolved over time as a way to preserve fruit. The practice of preserving fruit with honey dates back to ancient civilizations like Egypt and Rome. In the 18th century, the affordability of granulated sugar increased due to colonization. During the Middle Ages, Europeans began using granulated sugar for fruit preservation, and 14th-century cookbooks contained recipes similar to modern jam. The term "confiture" described fruit preserves, including jams, jellies, and marmalades. The word "jam" likely derives from the Portuguese "jama."
Colonial trade expanded the variety of fruits available in Europe, enhancing the range of jams. The Industrial Revolution brought improvements in food processing, leading to commercial jam production. The 19th century saw the introduction of canning and mass production of jams. While no single person invented fruit jam, its preservation method has a rich history, contributing to its global popularity due to its sweet flavors and versatility.
What’s the Purpose of Canning
My goal is to teach you how to can peaches or peach jam for year-round enjoyment. Canning is essential for food preservation and safety. Let's explore six reasons why canning is beneficial.
Food Preservation: Canning extends shelf life by sealing food in airtight containers, preventing spoilage and allowing enjoyment of fresh produce year-round.
Safety: Canning ensures food safety by eliminating harmful microorganisms through high heat, making food safe to eat.
Reduce Food Waste Through Seasonal Preservation: Canning reduces waste by preserving excess produce, enabling enjoyment of seasonal fruits and vegetables year-round.
Convenience: Canned foods are convenient, stored at room temperature, and easy to transport.
Emergency Preparedness: Canned foods are cost-effective and crucial for emergency supplies, offering long shelf life during shortages or disasters.
Gifts and Sharing: Canned goods, like homemade jams, are thoughtful gifts to share with others.
10 Must-Have Tools for Canning Fruit
Preserving fruit through canning is a favored technique for maintaining the fresh taste of fruits year-round. By properly canning fruit, you ensure tasty and safe food for a longer duration. It's important to adhere to safe canning practices, including:
Cleaning and sterilizing equipment (such as glass jars and aluminum lids)
Using tested recipes
Following processing times and methods recommended by reputable sources like the USDA or the National Center for Home Food Preservation
To safely and effectively can fruit (like peaches in this example), you’ll need ten essential tools and equipment. Most of these can be found as a set at local home stores. Read on to discover the tools required for canning peaches.
1. Canning Jars: Glass canning jars with lids and bands are necessary. Mason jars are a popular choice. Check for cracks or chips, then wash them in hot soapy water.
2. Lids and Bands: Canning lids (usually with a sealing compound) and screw bands create airtight seals on the jars. Lids are typically single-use, while bands can be reused. Inspect and wash with hot soapy water before use.
3. Canning Pot: A large pot with a fitted lid and a canning rack inside is essential for the water bath canning method. Ensure the pot is deep enough to cover the jars with at least 1-2 inches (25 to 51 mm) of water.
4. Canning Rack: This metal or plastic rack holds the jars off the pot's bottom, allowing water to circulate freely for even heat distribution, preventing pressure build-up and broken jars.
5. Canning Funnel: A wide-mouthed funnel is used to fill jars without spilling. After filling, clean the jar rims with a cloth or paper towel for a proper seal.
6. Jar Lifter: With curved grips, this tool makes it easy to lift and handle hot jars in and out of boiling water. It's a valuable tool that simplifies the canning process, outperforming tongs.
7. Head Space Measuring Tool: This plastic or metal tool helps measure the correct headspace (the space between the top of the food and the jar rim) in your jars. Accurate measurement is crucial for a proper seal.
8. Timer: A kitchen timer or the timer function on your stove is essential for precise processing times.
9. Food Thermometer: A thermometer monitors the water temperature in the canning pot to ensure it reaches and maintains the correct temperature for safe canning. A candy/deep fry thermometer can attach to the pot's side for accurate monitoring.
10. Labels: Labels help identify the contents and canning date on your jars. Avoid guessing what's inside; invest in labels to keep your pantry organized and know what foods you've stored.
Steps to Prepare Peach Jam
Ingredients
10 Cups (3 lbs or 2.4 kg) Peaches
12 ½ Cup (2.5 kg) Granulated Sugar
6 Tbs (70 g) Lemon Juice
11 ½ Tbs (160 g) Pectin
Instructions for Caning Peach Jam
Prepare the peaches by peeling them, removing the pits, and chopping or mashing them into smaller pieces.
Fill the canning pot with water and bring it to a boil.
In a large pot, combine the chopped peaches, sugar, and lemon juice. Heat the mixture until it reaches a rolling boil. To speed up the process,
use a ladle to transfer chunks of the cooked peaches to a blender to make them finer,
or
use a handheld blender to mash the peaches into smaller pieces.
Once the mixture reaches a rolling boil (180 °F or 82 °C), stir constantly for 1 minute. You can reduce the heat and continue cooking for 10-15 minutes if desired. This process helps thicken the peach jam and enhance its flavor.
Check if the jam has reached the desired consistency by placing a small amount on a cold plate or spoon. Upon cooling, the mixture should gel and hold its shape. If it's too runny, continue cooking and adjust the recipe by adding lemon juice or pectin until the jam is achieved.
Once the jam has reached the desired consistency, place a canning funnel into the jars. Use a ladle to transfer the hot spread into the sterilized jars, filling them to the top and leaving ¼ inch (25 mm) of headspace. Add the lids and screw on the ring lids finger tight.
Place the canning rack inside the canning pot. Use the jar lifter to immerse the hot jars into the boiling water in the canning pot. Ensure the jars are covered with at least 1-2 inches (25 to 51 mm) of water and boil for 10 minutes.
After boiling, use the jar lifter to remove the jars from the canning pot and place them onto a cooling rack or cookie sheet to catch any water during the transfer.
Allow the sealed jars of peach jam to cool at room temperature for 12 hours. As they cool, a vacuum seal forms, making the jars airtight. You might hear popping sounds as the lids seal around the jars.
Check if the jars have properly sealed by
pressing the center of the jar lid with your index finger. If the lid does not pop back, the jar is likely sealed,
or
tapping the center of the jar lid with a spoon. If you hear a Ping-Pong sound, the jar is likely sealed. A dull sound indicates the seal may not have formed properly or the jar was overfilled beyond the recommended headspace.
Store the cooled jam in a cool, dark place for an extended period, up to one year or more. The usual storage time for jarring fruit is 18 to 24 months.
Happy Baking!
