Salted Brown Sugar Peach Jam

Millions of peaches, peaches for me....

I love me some peaches! They are in season right now and I can't get enough of them! I love them in oatmeal, on ice cream, on yogurt; Peaches literally taste like summer.

This recipe is another favorite from "Preserving by the Pint," by Marisa McClellan.


Makes 3-4 half pint jars

Ingredients:

2 pounds ripe peaches
1 cup packed light brown sugar
3/4 teaspoon finely milled sea salt
1/2 teaspoon freshly grated nutmeg
Juice of 1/2 lemon

1. Bring a canning pit to a boil and sterilize jars for 15 minutes. Place the lids and rings in a small sauce pot and bring to a simmer.

2. Bring a large pot of water to a boil. In a large bowl, fill with ice water. Once water is boiling, place peaches in the boiling water and blanch the peaches for 1-2 minutes and then transfer to the ice water. Once peaches are cool to the touch, remove the skins and cut in half and remove the pits.

3. Place peaches in a large bowl and smash with a potato masher until its a chunky pulp. Stir in the sugar and let the fruit sit for a few minutes, until the sugar is mostly dissolved.

4. Place the peaches and sugar in a pot and add the lemon juice, salt and nutmeg and cook medium-high heat. Stirring frequently, bring the fruit to a boil and cook until it looks thick, about 10-12 minutes. It's done when you pull a spatula through and the jam doesn't immediately rush in to fill the space.

5. Lade the hot jam into the hot sterilized jars and leave 1/2 inch headspace. Wipe the rims, apply the lids and rings and process in a boiling water bath for 10 minutes.

Fill a large boil with ice water.

Blanch the peaches for 1-2 minutes.

Place the peaches in the ice bath. Once cool, remove the skins, cut in half and remove pits. 

Place the peaches in a large bowl.

Mash the peaches with a potato masher.

Get one cup of packed brown sugar.

Add sugar to peaches and stir til disolved.

Add peaches and sugar to a large pot. Add lemon juice, salt and nutmeg and bring to a boil. Cook till the jam is thick and ladle into canning jars and wipe rims and add lids and rings.

Process jam for 10 minutes and let cool on a folded towel for 18-24 hours.