Peach Jam

This Peach Jam has a warm flavor that keeps you wanting more. It is low in added sugar, and is quick to make! It preserves the perfect summer fruit into the perfect fall treat, making the transition of seasons a little easier!

It is peach season in the Okanagan! This season does not last forever, and it seems that this year the peaches are larger and juicier than ever! I cannot get enough of the plump yellow fruits and their sweet aroma. Peaches are the perfect summer fruit! They have many health benefits, and are a Chinese symbol of good luck and protection. Peaches can help cleanse the kidneys, fight diabetes and obesity, keep the skin and hair healthy, and have been known to help relieve stress and anxiety. There are so many positive benefits to peaches that I want to eat them year round and this year I will be able to! 

While I have never canned or preserved anything in the past, this year my mom and myself took it upon ourselves to learn how, and preserve we did! Peach Jam was just the beginning. After going to many fruit stands we decided we also wanted to preserve all the colourful fresh vegetables as a salsa, and the plump raspberries and blackberries as a freezer jam! The possibilities are endless, and I cannot wait to see what we preserve next year! Now we can enjoy delicious Okanagan fruits and vegetables year round!

 

Peach Jam

8 Cups Crushed Peaches with stones and skins removed.

¼ Cup Lemon Juice

1 Cup Unsweetened Cranberry Juice

1 Tsp Vanilla

1 Cinnamon Stick

½ Cup Sugar

1 Tsp Margarine

1 Tbsp Liquor (Tia Maria, Brandy)

1 Package Sugar Free Pectin

Score the tops of the peaches and then blanche them. Blanching removes the skin, and is done by placing the peaches in boiling water for a few minutes, and then promptly placing them in an ice bath. The skins will peel off easily. Cut the peaches in quarters and remove stones, then mash to  desired size.

After Blanching

- Combine Fruit, Cranberry Juice, Lemon Juice, and Margarine in a large pot. Stir in Sugar Free Pectin until it is dissolved.

- Over high heat, bring to a rolling boil and stir constantly.

- Add Sugar (You may need more or less, it depends on personal taste)

Peaches In the Ice Bath

- Bring back to a full boil that cannot be stirred down and boil for three minutes.

- Remove from heat and begin to fill sterile jars, leave ½ inch space at the top of the jar.

- Wipe off tops and rims of the jar, and put lids on.

- Place in a hot water bath for 10 minutes, and let cool in the water for 5 minutes.

- Remove from water and let cool for 24 hours.

Makes approximately 10 small jars

Enjoy your time preserving! This jam is perfect on fresh pancakes and leaves you wanting more!

Check out the homemade salsa and freezer jam if your looking for more preserving ideas!

K.