I wanted to try and make peach jam, I already mastered strawberry, so why not peach. Next on my list is orange marmalade, it's one of my favorites. Wegmans had these really big fresh peaches, in the produce section, so I came home with them and made my jam. There is no better fruit than a fresh, ripe, juicy summer peach. This is how I made it, the recipe is below.
Fresh peaches and some of the other things needed to make it. Also, canning materials you will need.
Pit, peel and chop the peaches.
Ingredients combined in a heavy saucepan and simmering on the stove.
Sealing the jars in boiling water and fresh peach jam it is!
Fresh Vanilla Peach Jam
5 large fresh peaches
1 3/4 cups of sugar
1/4 cup of fresh lemon juice
1 vanilla bean
1 Tbsp. pectin
Wash, pit, peel and chop the peaches. Combine them in a heavy saucepan with the sugar and the lemon juice. Slit the vanilla bean down the center, scoop out the beans with the tip of a knife into the saucepan. Bring the peaches to a boil, then reduce and simmer for about 30 minutes. Meanwhile fill a large dutch oven type pot with enough water to cover the jars. This will be your hot water bath. Bring it to a boil. When the peaches have cooked down, add the pectin and stir it in quickly. Simmer for another 10 minutes. Remove from heat and fill jars immediately while it is still hot. Use a ladle and/or a canning funnel to fill the jars. Leave 1/4 inch of space between the lid and the jar. Place lid on top and then screw on the rings but not too tightly. Immediately place them in the boiling water bath right side up, be careful not to tip them over. Keep in the boiling water bath for 10 minutes, then remove keeping jars upright. Let cool for 24 hours so the jam can set and then tighten up the rims. Refrigerate after opening.
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