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.
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| Fill a large boil with ice water. |
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| Blanch the peaches for 1-2 minutes. |
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| Place the peaches in the ice bath. Once cool, remove the skins, cut in half and remove pits. |
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| Place the peaches in a large bowl. |
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| Mash the peaches with a potato masher. |
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| Get one cup of packed brown sugar. |
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| Add sugar to peaches and stir til disolved. |
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| 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. |
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| Process jam for 10 minutes and let cool on a folded towel for 18-24 hours. |
