Even though I’ve posted 2 previous trials of peach jam I am posting this one to keep track of the amounts used. Each time it gets better, with less sugar and more cooking time.
This time I made 9 half-pint jars from 25 peaches (it’s peach season and Cary took me to Battleview Orchards for my peach jam run). I bought 8 quarts of peaches and kept about 8 peaches aside to hold for pie. I’ll make that on Friday.
The pot was pretty full this time, so it took 1.5 – 2 hours of boiling to cook it down about 50%.
|Early stages of cooking… tons of peaches!|
25 peaches (9 lbs 7 oz after they were peeled and cut up)
3 cups sugar
1/2 cup fresh lemon juice
1 packet of no-sugar pectin
Peaches were blanched and given an ice bath so I could peel them easily. I drastically cut the sugar content again. Even after 2 hours of cooking I had to add pectin to thicken it. Total prep and cooking time was 2.5 – 3 hours. Peaches are so watery when they cook that they really do need pectin unless I wanted to stand in front of the pot stirring for another 2 hours… no thank you!
It was really delicious and peachy this time, all fruit, very little goo. 🙂 Each serving of this recipe (2 tablespoons) is 59 calories and 14g of sugar. Practically health food!
UPDATE: 8 August 2012
This batch came out tangy. Chris wants it to be sweeter, so next time I’ll use more sugar. I like it, but it is more tart, almost like an apricot jam. I think a little more sugar wouldn’t go amiss. 🙂