Thursday, September 4, 2014
Rustic Peach Jam
5 1/2 pounds Freestone peaches, fuzz gently rubbed off of skin
3 cups sugar
3/4 cup freshly squeezed lemon juice (don't use bottled)
Cut the peaches into slice, leaving the skin on. (The skin on the peaches boosts the flavor and helps thicken it. The peaches need to be ripe for this recipe but not too ripe as the the riper the fruit, the less pectin.)
In a large glass bowl, add the sugar to the peaches. Cover and let stand for a minimum of 4 hours.
In the meantime, prepare canning jars and lids.
Transfer peaches and sugar to a large saucepan and add the lemon juice. Bring to a simmer over medium heat and cook, uncovered, stirring frequently, until most of the liquid has evaporated and the jam is thick. It should take 15 or twenty minutes.
Ladle peach jam into hot jars. Wipe rims and seal with lids. Process in boiling water for ten minutes.
Remove from water bath and let cool on counter.
You should hear jar lids pop when they cool and seal.