Homemade peach jam is here to steal the show! There’s just something magical about creating your backup from scratch. It’s like bottling up a little piece of summer and preserving it for those dreary winter days. Plus, when you say “homemade jam,” you automatically become the Martha Stewart of your friend group. Suddenly, everyone’s begging you for a jar of your famous peach jam, and you’re feeling like a culinary superstar. So grab those ripe peaches, roll up your sleeves, and get ready to spread some homemade jammy goodness on your morning toast. Trust me; it’s worth the effort!
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Key Takeaways:
- Homemade Peach Jam: Creating your own peach jam is a fun and rewarding process that lets you capture the flavors of summer to enjoy throughout the year.
- Brain-Boosting Benefits: Peaches are rich in vitamins A and C, potassium, and fiber, all of which support brain health and cognitive function.
- Why Pectin Matters: Pectin is essential for the jam’s texture, helping it set properly and ensuring a thick, spreadable consistency.
- Jam Shelf Life: Properly stored in sterilized jars, homemade peach jam can last up to 1–2 years, depending on ingredients and preservation methods.
- Simple Tips for Success: Blanch under-ripe peaches before peeling for easier preparation, and consider buying bulk pectin to save money when making large batches.
- Perfecting the Process: Follow the detailed step-by-step instructions to make the best homemade peach jam, from blanching the peaches to the final water bath canning.
SIS Tip - Simple is Smart Tip
Tip #1: When the peaches are a little under ripe, blanch them before you try peeling them. To blanch them, place them in boiling water for about 1 minute and then plunge the peaches into cold water to stop cooking. Peel and use in the recipe.
Tip #2: If you make more than a single batch of jam, purchase pectin in bulk at Nuts.com. It will save you $$$.
Neuro Nutrition Nugget - Peaches
Ah, peaches, the juicy and delicious fruit that not only satisfies your taste buds but also does wonders for your brain. Yes, you heard that right. These fuzzy little fruits are not just a treat for your palate but also a treat for your grey matter. So, if you want to give your brain a boost, forget about those fancy brain-training apps and start munching on some peaches.
Now, you might be wondering, what is it about peaches that make them brain-friendly? Well, it’s all about the nutrients, my friend. Peaches are packed with vitamins, minerals, and antioxidants that are essential for brain health. They are a great source of vitamins A and C, both of which play a crucial role in maintaining cognitive function. These vitamins help protect your brain cells from damage caused by free radicals and improve overall brain function.
But wait, there’s more! Peaches are also rich in potassium, a mineral that helps regulate blood pressure and improves blood flow to the brain. This means that eating peaches can actually enhance your brain’s performance by ensuring a steady supply of oxygen and nutrients. So, next time you’re feeling a bit foggy-headed, grab a peach instead of reaching for that energy drink.
And let’s not forget about the fiber content of peaches. Fiber not only keeps your digestive system healthy but also has a positive impact on your brain. It helps regulate blood sugar levels, preventing spikes and crashes that can leave you feeling sluggish and unfocused. So, by including peaches in your diet, you’re not only treating your taste buds but also giving your brain the fuel it needs to function at its best.
How Long Does Homemade Jam Last?
Homemade jam is a delightful treat that can be enjoyed for weeks or even months, depending on how it is stored. The shelf life of homemade jam largely depends on the ingredients used and the preservation method employed. Generally, homemade jam can last anywhere from 1 to 2 years if stored properly in a cool, dark place. Factors such as the sugar content, acidity level, and the presence of any preservatives can also affect its longevity. It is important to ensure that the jam is properly sealed in sterilized jars to prevent spoilage and the growth of mold or bacteria. Regularly checking for any signs of spoilage, such as changes in color, texture, or odor, is crucial to ensure the safety and quality of the homemade jam.
Why Do I Need To Add Pectin to my Homemade Jam?
Adding pectin to homemade jam is essential for achieving the desired texture and consistency. Pectin is a natural substance found in fruits, particularly in their peels and cores. When heated with sugar and acid, pectin forms a gel-like structure that helps the jam thicken and set properly. Without pectin, the jam may end up runny or syrupy, lacking the characteristic thickness and spreadability. By adding pectin to the jam mixture, you ensure that it will reach the ideal consistency, making it easier to spread on toast or use in various recipes. Additionally, pectin helps preserve the jam, extending its shelf life by inhibiting the growth of bacteria and molds. Therefore, adding pectin to homemade jam is crucial for both texture and preservation purposes.
Ingredients for Homemade Peach Jam
- 4 Cups Peach Puree From Fresh Ripe Peaches: Organic tree-ripened peaches are preferred.
- 5 Cups (1kg) of Granulated Sugar: The recipe asks for a lot of sugar. Don’t skimp, or the jam won’t set up properly.
- 1 Box 1/4 of a cup or (40 grams) Fruit Pectin: Thickener for the jam and is essential for the jam to set up.
- 2 Tbsp. Lemon Juice: use bottled lemon juice. Don’t use fresh lemon juice.
Step by Step Instructions:
- Blanch, Peel, and mash or puree the peaches before measuring out 4 cups.
- Add the crushed peaches to a 4 quart kettle. The pot shouldn’t be more than 1/2 full.
- Add the lemon juice to the crushed peaches. The lemon juice helps the jam jell and add acidity to lower the ph and prevent the growth of bacteria.
- Add the Fruit Pectin to the peaches and stir well
- Optional: a tsp. of butter or oil helps break up the surface tension of the jam and minimizes the foam you will have to skim and discard before you fill the jars.
- Wear a pair of kitchen gloves to prevent burns. Stir the peaches constantl to prevent scorching and bring to a full rolling boil that can’t be stirred down. Boil for 1 minute. Boiling gives lots of bubbles on the top of the jam. A rolling boil that can’t be stirred down means you can’t make the bubbles go away by vigorous stirring. Boil for 1 minute.
- Add the sugar all at once and stir in. Stir constantly to bring to a second rolling boil that can’t be stirred down. Boil a full minute again.
- Remove from the heat. Skim off any foam and discard. Fill the jam jars using a canning funnel. Be sure to leave about 1/2 inch of space between the top of the jam and the lid. Put the lid on and screw a ring on tightly.
- Put the jars in a water bath canner. Cover the jars with water and bring to a boil. Boil the jars for 15 minutes. Remove the jars from the water with a jar lifter and let them cool completely.
- Once the jars have cooled, test the lids to make sure the jars sealed. Test for a seal by pressing down in the center of the lid with your finger. If the top springs back up when you release your finger, the jar isn’t sealed. If the jar doesn’t seal, take off the lid and check the jar rim for damage. If the jar is damaged, discard the jar. If the jar isn’t damaged, discard the lid and put a new lid on the jar. Reheat the jar in the water batch.
- For how to make a large batch of jam I have written detailed measurements for how to make a batch of jam for up to 63 jars of jam.
FAQ:
Q: How long will homemade peach jam last?
A: When stored properly in sterilized jars in a cool, dark place, homemade peach jam can last for 1–2 years.
Q: Why do I need to add pectin to my homemade peach jam?
A: Pectin helps the jam thicken and set by forming a gel-like structure. Without it, your jam may turn out runny instead of spreadable.
Q: Can I use fresh lemon juice instead of bottled?
A: It’s recommended to use bottled lemon juice, as it has the right acidity level needed to help the jam gel properly and prevent bacterial growth.
Q: How do I know if my jam jars are sealed properly?
A: After cooling, press down in the center of the lid with your finger. If the lid pops back up, the jar hasn’t sealed. If it stays down, the jar is sealed correctly.
Q: How can I make a larger batch of peach jam?
A: Detailed measurements for making up to 63 jars of jam are available, but you’ll need a larger pot and more pectin for the increased quantity.
Q: Can I skip blanching the peaches?
A: While blanching makes peeling easier and ensures a smoother jam, you can skip this step if you prefer. Just make sure the peaches are ripe and easy to peel.
The Best Homemade Peach Jam
Equipment
Ingredients
- 4 cups crushed peaches
- 5 cups granulated sugar
- 2 tbsp bottled lemon juice - don't use fresh
- ¼ cup fruit pectin*
Instructions
- Blanch, peel, and crush the fresh peaches before you measure the 4 cups of fruit. For how to blanch the peaches watch the video for this recipe.
- Add the lemon juice to the crushed peaches. The lemon juice helps the jam jell and add acidity to lower the ph and prevent the growth of bacteria.
- Add the Fruit Pectin to the berries and stir well.
- Optional: a tbsp. of butter or oil helps break up the surface tension of the jam and minimizes the foam you will have to skim and discard before you fill the jars.
- Stir constantly to prevent scorching and bring to a full rolling boil that can’t be stirred down. Boil for 1 minute. Boiling gives lots of bubbles on the top of the jam. A rolling boil that can’t be stirred down means you can’t make the bubbles go away by vigorous stirring. Boil for 1 minute.
- Add the sugar all at once and stir in. Stir constantly to bring to a second rolling boil that can’t be stirred down. Boil a full minute again.
- Remove from the heat. Skim off any foam and discard. Fill the jam jars. Be sure to leave about 1/2 inch of space between the top of the jam and the lid. Put the lid on and screw a ring on tightly.
- Put the jars in a water bath canner. Cover the jars with water and bring to a boil. Boil the jars for 15 minutes. Remove the jars from the water and let them cool completely.
- Once the jars have cooled, test the lids to make sure the jars sealed. Test for a seal by pressing down in the center of the lid with your finger. If the top springs back up when you release your finger, the jar isn’t sealed. If the jar doesn’t seal, take off the lid and check the jar rim for damage. If the jar is damaged, discard the jar. If the jar isn’t damaged, discard the lid and put a new lid on the jar. Reheat the jar in the water batch.
Video
Notes
Nutrition
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