Tuesday, July 15, 2014

Peach Jam without Pectin

The other week, we went to the Farmer's Market and bought half a bushel of firm South Carolina peaches.  I had to leave the peaches out for a few days to soften.  My granddaughter helped preparing the peaches for jam.  She washed them and scrubbed them in tepid water and that was a great assist.

We got free stone peaches.  This means that when the peaches are cut in half, the stones are easily removed.  In other words, the stones don't cling to the fruit flesh.  It's the best kind to get.

Some people insist on peeling the peaches.  This is easiest done by putting the peaches in boiling water for about 30 seconds, chill immediately, and peel.  I prefer to use the peel in the jam.  It will be cooked and quite jammed up, still providing the most vitamins, fiber, and color.

My granddaugther and I made simple jam without pectin and here is the recipe:

7 cups of finely cut up peaches
2 1/2 to 3 cups of sugar
Lemon peel, finely cut, from 1 lemon

We let this cook for about 50 minutes.  Then we poured the jam into various clean jars, sealed the jars with hot wax, and screwed the tops on.

The granddaughter wanted to give some jars of jam to her parents, so we added fancy cloths onto the top.

Thank you for visiting my blog.

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