Recipe by Cindy Lynn
This is in response to a request on the boards. I haven't tried it yet, but can't wait until my young peach tree starts producing. This is the first jam recipe I've found that didn't require additional pectin (apparently peaches are high in pectin themselves). Cooking time includes processing time only.
Top Review by GinnyP
Boy oh boy. First, I didn't read the recipe carefully. It just looked so simple, I didn't think it through. I've never made jam or anything similar. So, first mistake, I used peaches that weren't quite ripe. I realized my mistake when I realized they should be 'mashable'. lol I decided to microwave my 'diced peaches' a little bit (with some sugar and a sprinkling of water) to soften them. It was taking longer than I thought, and I started to question the logic of what I was doing, so I stopped and put them in the pot and continued on with the recipe (with diced, slightly microwaved peaches). I was waiting for the contents in the pot to gel, when I told myself, "I just need to start over another day with ripe peaches. This isn't going to work." Then I got a 'wild hair' and remembered the gelatin powder in my cupboard. Oh yeah. [i]That'll[/i] make it gel. I threw a little in and some dissolved; some clumped. I spooned out what clumped and set the pot aside, off the heat, (thinking, What am I doing?!) and I went about doing other things for about an hour. When I came back to clean up my mess, it didn't look very attractive, but I decided to taste it to see what my madness had done. To my amazement, it tasted like Gummy Bears. Fresh, not like some stale ones I've tasted. And peach, of course. I have no clue what a person would do from that point, because they were in a fair amount of gooey liquid, and I've never made candy. So, there you have it. Kind of like the "Bad News Bears" in the kitchen. I'm really not that awful, but you wouldn't have known by last night's fiasco. LOL I have to give no less than a five-star rating. For all the abuse this recipe took from me to still have a good flavor, I just know I will have [b]'Peach Jam'[/b] next time! :)
Directions See How It's Made
- Combine peaches and water in a large saucepot.
- Cook gently 10 minutes.
- Add sugar, stirring until dissolved.
- Bring slowly to a boil.
- Cook rapidly to gelling point, about 15 minutes.
- As mixture thickens, stir to prevent sticking.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace.
- Adjust two-piece caps.
- Process 15 minutes in a boiling-water canner.
- Remove from hot water bath.
- Cover with dry towel.
- Allow to set until caps seal and jars are cool.