‘Scrappy’ Peach Jam
Peach Jam is a rare treat around here. We can up peaches each summer, and save the soft or not so pretty pieces aka ‘scraps’ for jam. I will cut them up into a gallon Ziploc freezer bag, if I can’t make this jam at the time I’m canning my peaches, I’ll just freeze them and make it later. Love the convenience of that! This year, it worked out that I was canning pears and had some leftover—so I tossed in with the peaches. It’s gotten some BIG thumbs up.
We are die hard berry jam folks, so peach isn’t one we make up a lot of. However, it is one of my favorite jams—I use it for my sweet and sour meatball recipe that we make just a few times a year. I also keep one jar back for Thanksgiving, too. So, it’s a really special treat! Whether you make up a little or a lot—here is my favorite recipe:
- 5 Cups of Peaches
- 2 Cups of Pears (or more Peaches)
- 3 teaspoons Lemon Juice
- 2 Cups of Organic Cane Sugar
- Pomona’s Pectin
Gather all your water bath canning gear, get your canner, lids, etc. ready to go and warming. This is a small batch jam and goes quickly. Yield is 3 pints or 6 – ½ pints, and of course you can multiply it!
I get my fruit, lemon juice and half my sugar in the pot and start to heat; bringing to a boil. Then I add in my Pomona’s with the remaining sugar. Stirring continually. I keep this at a good low boil for 5-7 minutes, then turn the burner off and get the jam into warmed jars and prepped for the water bath canner. Once the canner water is at a full boil, immerse the jars. Process 10 minutes for ½ pints & 15 minutes for pints.
Once they are done, just turn the burner off and let things cool down. Then carefully remove the jars from the canner and place on a towel that is on a stable counter or table top. Leave undisturbed for 24 hours.
Wipe down your jars, label (check out our custom Rustic Jam Labels-HERE) and give thanks!