Farm-Fresh Peach Jam – The best canning recipes offer a delightful way to preserve the bounty of the season, and today, we’re diving into a classic that’s both practical and incredibly delicious. This recipe transforms fresh produce into shelf-stable jars of goodness, ready to be enjoyed long after the growing season has passed.
Key Ingredients for Farm-Fresh Peach Jam
- 4 pounds ripe peaches (about 12-15 medium peaches)
- 4 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon ground cinnamon (optional, for added warmth)
- 1/4 teaspoon ground nutmeg (optional, for added depth)
- 1 tablespoon unsalted butter (optional, to reduce foaming)
How to Make Farm-Fresh Peach Jam
This simple yet satisfying peach jam is a true taste of summer, offering a burst of sweet, sun-ripened flavor in every spoonful. Its effortless preparation makes it an ideal choice for both beginner canners and seasoned pros looking to add a vibrant, homemade touch to their pantry. With a preparation time of around 30 minutes for active cooking and several hours for chilling, you’ll be rewarded with a luscious, spreadable jam that’s incredibly rewarding to make.
Step-by-Step Instructions
- Prepare the Peaches: Begin by washing the peaches thoroughly. To easily remove the skins, score an “X” into the bottom of each peach with a paring knife, then blanch them in boiling water for 30-60 seconds. Immediately transfer the peaches to an ice bath. Once cool enough to handle, the skins should slip off easily. Halve the peaches and remove the pits. Cut the peeled and pitted peaches into small, bite-sized pieces. You can roughly chop them or pulse them briefly in a food processor for a smoother texture if preferred.
- Combine Ingredients: In a large, heavy-bottomed pot or Dutch oven, combine the prepared peaches, granulated sugar, and fresh lemon juice. If you’re using them, stir in the ground cinnamon and nutmeg now. The lemon juice not only adds a bright, complementary flavor but also helps the jam set properly due to its acidity.
- Cook the Jam: Place the pot over medium-high heat and stir continuously until the sugar is completely dissolved. Bring the mixture to a rolling boil, stirring frequently. Once boiling, reduce the heat to medium and continue to cook, stirring often to prevent sticking and scorching, especially as the jam thickens. Simmer for approximately 20-40 minutes, or until the jam reaches your desired consistency. This is crucial for achieving the perfect spreadable texture.
- Test for Set: To test if the jam is ready and will set properly, place a small spoonful onto a chilled plate (keep a plate in the freezer). Allow it to cool for a minute, then gently push your finger through the center. If the surface wrinkles, the jam has reached the gel stage. If it’s still runny, continue to cook for a few more minutes and test again.
- Skim and Add Butter (Optional): If you notice any foam forming on the surface of the jam as it cooks, you can skim it off with a spoon. Adding the tablespoon of unsalted butter, if using, just before the jam reaches its final set can help to dissipate this foam, resulting in a clearer, more appealing finish. Stir it in until fully incorporated.
- Prepare for Canning: While the jam is cooking, prepare your canning equipment. Wash and sterilize your canning jars, lids, and bands according to the manufacturer’s instructions or your preferred canning method. For water bath canning, ensure you have a large pot with a rack, filled with enough water to cover the jars by at least an inch, and bring it to a simmer.
- Fill the Jars: Once the jam has reached its set, carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands finger-tight.
- Process in Water Bath: Carefully place the filled jars into the simmering water bath canner, ensuring they are submerged by at least an inch of water and do not touch each other. Once the water returns to a rolling boil, process the jars for 10 minutes (adjusting for altitude if necessary).
- Cool and Check Seals: After the processing time, turn off the heat and let the jars sit in the canner for 5 minutes. Then, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool completely, undisturbed, for 12-24 hours. You will likely hear satisfying “pings” as the lids seal. Once cooled, check each lid by pressing down in the center. If the lid does not flex up and down, it is properly sealed.
Why You’ll Love This Farm-Fresh Peach Jam
This Farm-Fresh Peach Jam is an absolute delight, capturing the sweet, sun-kissed essence of summer in every jar. Its vibrant sweetness, with a subtle hint of warmth if you add cinnamon and nutmeg, makes it a step above your average fruit spread, offering a richer, more nuanced flavor profile that’s wonderfully comforting. Compared to strawberry jam, for instance, its unique peachy aroma and delicate texture are truly transportive, reminding you of lazy summer afternoons.
Beyond the incredible flavor, the satisfaction of creating your own homemade jam is immense, providing a significant cost-saving benefit compared to purchasing high-quality preserves. Imagine slathering this gorgeous, homemade nectar onto warm toast, fluffy pancakes, or even swirling it into yogurt for a luxurious breakfast – the possibilities are endless! So, gather your ripe peaches and get ready to create a pantry staple that will bring smiles all year round; we can’t wait for you to taste the difference!
Storing and Reheating Tips
Properly stored, your delicious Farm-Fresh Peach Jam will last for up to one year in a cool, dark pantry once the jars have been properly sealed through water bath canning. Always check the seal before opening; if a lid has popped or flexes, refrigerate that jar immediately and consume within three weeks. Once opened, the jam should be stored in the refrigerator and will remain fresh for approximately 3-4 weeks. There is no reheating necessary for jam; it is best enjoyed at room temperature or chilled straight from the jar. For freezing, individual portions of jam can be placed in freezer-safe containers, though canning is the preferred method for long-term preservation and optimal texture.
Final Thoughts
This Farm-Fresh Peach Jam is more than just a recipe; it’s a taste of sunshine preserved. We encourage you to try this truly rewarding canning endeavor, bringing the sweet flavor of summer into your home any time of year. Happy canning!
Read more :
- Canning Corn on the Cob
- Canning Vegetable Soup
- Pickled Mixed Vegetables (Giardiniera)
- Canning Vegetable Stock
- Pressure Canning Green Beans
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Farm-Fresh Peach Jam
Ingredients
Equipment
Method
- Begin by washing the peaches thoroughly. To easily remove the skins, score an “X” into the bottom of each peach with a paring knife, then blanch them in boiling water for 30-60 seconds. Immediately transfer the peaches to an ice bath. Once cool enough to handle, the skins should slip off easily. Halve the peaches and remove the pits. Cut the peeled and pitted peaches into small, bite-sized pieces. You can roughly chop them or pulse them briefly in a food processor for a smoother texture if preferred.4 pounds ripe peaches
- In a large, heavy-bottomed pot or Dutch oven, combine the prepared peaches, granulated sugar, and fresh lemon juice. If you’re using them, stir in the ground cinnamon and nutmeg now. The lemon juice not only adds a bright, complementary flavor but also helps the jam set properly due to its acidity.4 pounds ripe peaches, 4 cups granulated sugar, 1/4 cup fresh lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- Place the pot over medium-high heat and stir continuously until the sugar is completely dissolved. Bring the mixture to a rolling boil, stirring frequently. Once boiling, reduce the heat to medium and continue to cook, stirring often to prevent sticking and scorching, especially as the jam thickens. Simmer for approximately 20-40 minutes, or until the jam reaches your desired consistency. This is crucial for achieving the perfect spreadable texture.
- To test if the jam is ready and will set properly, place a small spoonful onto a chilled plate (keep a plate in the freezer). Allow it to cool for a minute, then gently push your finger through the center. If the surface wrinkles, the jam has reached the gel stage. If it’s still runny, continue to cook for a few more minutes and test again.
- If you notice any foam forming on the surface of the jam as it cooks, you can skim it off with a spoon. Adding the tablespoon of unsalted butter, if using, just before the jam reaches its final set can help to dissipate this foam, resulting in a clearer, more appealing finish. Stir it in until fully incorporated.1 tablespoon unsalted butter
- While the jam is cooking, prepare your canning equipment. Wash and sterilize your canning jars, lids, and bands according to the manufacturer’s instructions or your preferred canning method. For water bath canning, ensure you have a large pot with a rack, filled with enough water to cover the jars by at least an inch, and bring it to a simmer.
- Once the jam has reached its set, carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands finger-tight.
- Carefully place the filled jars into the simmering water bath canner, ensuring they are submerged by at least an inch of water and do not touch each other. Once the water returns to a rolling boil, process the jars for 10 minutes (adjusting for altitude if necessary).
- After the processing time, turn off the heat and let the jars sit in the canner for 5 minutes. Then, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool completely, undisturbed, for 12-24 hours. You will likely hear satisfying “pings” as the lids seal. Once cooled, check each lid by pressing down in the center. If the lid does not flex up and down, it is properly sealed.