I don’t know why, but starting about a month ago, I became obsessed with the idea of making jam. I don’t know where it came from – maybe seeing all the beautiful fruit at the farmers’ market? Or the beautiful display of canning products at the Broadway Panhandler?
Whatever it was, I finally decided to make jam last week! Having no prior experience making jam, I decided to order a jam kit online as well as a large stock pot, given that our largest pot isn’t even big enough to make a serving of pasta.
After venturing to the farmers’ market to buy perhaps some of the last peaches of the seasons, I started the jam-making process. It was actually a lot easier than I anticipated, it just takes a solid chunk of time where you really have to pay attention. At first, I was awfully confused with the whole boiling water bath for the jars, but I realized that with the help of the special rack that came with my pot, it was all actually quite easy. I jumped around from recipe to recipe and had a hard time deciding between using pectin or just sugar. I finally decided on no-sugar pectin because it was the only kind they had at the supermarket and added about 2 cups of sugar. It didn’t come out quite how I wanted it – it was bit more of a fruit compote than jam – but it was still yummy and I’ve been having it on my toast most mornings.
I am 100% certain that this was just my first adventure in my new obession with jamming.
(Adapted from the pectin box and PickyourOwn)
- 10 – 12 fresh peaches
- 2 tbs. lemon juice
- 1 box no-sugar added pectin
- 1-4 cups sugar, depending on how sweet you want it
1) Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid.
2) Add sugar, and bring to a boil once again over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
3) Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
Here is a great tutorial (towards the bottom) on processing jam in a hot water bath with a nifty little video that helped me a bunch!