Delicious White Peach Jam #Canning #Recipe
I thought I might not can or freeze at all this year but, our neighbors dropped by with fresh white peaches from their tree. Then my Mr. picked up a few big juicy peaches from the farmers market. This means it was meant to be, a date night with my trusty pot and a big spoon stirring up some jam. I mean what’s not to love about pulling out a trusty recipe and cooking up a concoction of organic fruits with a hint of lemon and sugar to make jam?!
Like always, August and September brings hot days and nights in Central, CA. They even have a car show in a nearby town called Hot August Nights. Kind of like when all the teens drag raced and drove their cars downtown in American Graffiti. Well, you get the picture weather so hot you just want to hang out outdoors all night long. But, thanks to a new fan installed in my kitchen and opening up the windows the full way I was able to heat up my pot and get cooking!
White Peach Jam;
I can’t say I’ll miss the hot August nights but, I will miss the fresh fruits for making jam. I have made jam several times before and will share a few recipes at the end of this post. For this recipe I literally washed and cut the peaches up, tossed them into the pot.
Added in lemon, sugar and a tablespoon and a half of pectin. Cooking it up while stirring and smashing the peaches with an old fashioned potato masher. Then cooking some more until it was bubbling hot when you can’t stop it’s roll and your one hot mama.
If you can or freeze you know before start to have all your supplies washed and sterilized before you even begin. You want to add the jam into the clean jars while the jam is hot. There are plenty of tutorials to be found. I’ll see if I can dump my iPhone photos soon and if they are good enough I’ll share how with you soon, as I made this at night so I don’t have a lot of process photos.
One thing I love about making freezer jam or canning every year is I don’t have to wait until next year to have the perfectly fresh taste of the seasons pick of fruits! Sometimes this makes me miss living on a little piece of land, in a climate where I can have a garden outside. But, lucky for us we have neighbors who have peach trees and farmers markets nearby.
The fruits of my labor paid off with a overly indulgent helping of peach jam on a twice toasted English muffin served with a perfectly brewed coffee with a touch of cream. Maybe I’ll make some fruit bars next with a bit of the jam, when I do I promise to share. Be sure to subscribe or follow along on Facebook so you don’t miss out!
- Here’s a few tips and recipes to get you started
- Watch out for late season fruits and what is available locally at your farmers markets. Working in small batches can make it faster and easier when canning or freezing.
- You might have caught Ball Canning Show Pickled Foods Show September 4 but, if you missed it you can check the video archives for canning, freezing and pickling.
Did you freeze or can jam this year? What is your favorite jam?
Related Canning /Freezing Posts:
- Peach Freezer Canning Recipe
- How to Make Raspberry Jam & Recipe
- Canning the Blue Chair Way
- Raspberry Crumble Bars (Use up your canned jams with this recipe! It can be adapted with other fruit jams.)
Helpful Canning / Freezing Information:
- Still Looking for more? Follow my Canning / Freezing Pinterest board
- You might find this canning/ freezing seasonal chart helpful
- North East Seasonal Guide and chart
