My last post about peaches this year. I’m not sure how it happened, but we used all the peaches! In two days, my daughter starts Kindergarten, and it seems fitting that preserving the last of the peaches co-insides with the beginning of the school year. She wants a peach jam sandwich for lunch everyday!
I bought new fancy Ball jars for this jam recipe. I also used a few mason jars I had laying around, that are a bit bigger.
This recipe can simply be made and stored in the fridge for up to one week. Only make the amount your family will eat in one week’s time if you use this approach.
I’m no expert on canning, I used the information found here. I enjoyed the canning process, although I think there is a learning curve to this, and I need some of the more fancy tools, too!
4 Pounds fresh peaches
3 Cups sugar
6 Tablespoons Ball no sugar needed fruit pectin
Juice of one lemon
Blanch, peel and remove pits from fresh peaches as described in my Peach Crumble post.
All the prepared peaches, sugar, fruit pectin and lemon juice into a slow cooker.
Cook on low 6-8 hours.
Use a potato masher to coarsely mash the peaches, so that some small chunks remain.
If canning, follow instructions on how to can, here. If serving right away, allow to cool, and serve. Refrigerate leftovers for up to one week.
A note on the color of the peach jam: I made two batches. Batch 1 came out much darker than batch two. The only difference is that I cooked batch 1 for 8 hours, batch 2 for 6 hours. If I make peach jam again (probably next year!), I hope I remember to watch and see if the 2 hour difference really is what made the first jam darker.