Do you love everything about peaches? Peaches are one of the juiciest and most delicious fruits ever. Whether you eat them raw, toss them in your salads, or cook them into pies, they taste equally divine. Another way to use peaches is to make peach jam and enjoy the flavors of peach all year long.
There are numerous types of peaches, but not all types of peaches are suitable to be used to make jams. If you want to make fresh peach jam at home but aren’t sure which peaches are best for making jams, this blog post is going to answer all your questions.
Why Make Peach Jam?
If the idea of making a peach jam has never occurred to you and you’re wondering how you can use peach jam, continue reading. There are so many ways you can bring fresh peach jam into your use.
- Combine a dollop or two of peach jam and plain or vanilla yogurt in a bowl.
- Serve over ice cream, cheesecake, or angel food cake warm or cold.
- A tablespoon can be added to a fruit smoothie.
- For a delightful sweet-and-spicy combo, combine 1/2 cup peach jam with 1 cup of your favorite barbecue sauce.
- Add to a peanut butter sandwich.
- Combine with low-fat or fat-free cream cheese on a bagel.
- Warm in a small pan and serve immediately over grilled chicken, pork chops, or fish.
- Serve with crackers and cheese.
- Warm jam can be poured over waffles or pancakes.
Which Peaches are the Best for Jam Making?
If you’re planning on making peach jam, clingstones are the greatest choice. The pit of a clingstone peach adheres to the fruit’s flesh. It takes a little more effort to get the pit free, but it’s well worth it. Clingstone peaches are smaller than freestone peaches, but they’re a good choice for canning and preserving because they’re softer and sweeter with juicier flesh. You’ll have the best chance of obtaining this kind at a farmers market – at supermarkets, it can be difficult to come by.
The most popular Clingstone peach varieties are Santa Rosa and Red Beauty. Flordaking, Garnet Beauty, Halford, June Gold, and Ruby Prince are some of the more prevalent Clingstone kinds.
Using Clingstone Peaches to Make Peach Jam
- Choose ripe peaches that aren’t overripe. If the peaches are overripe, the flavor will be diminished, the jam will have a gritty texture, and the deliciousness of peach chunks will vanish during the cooking process.
- When lightly squeezed, peaches should be firm but have a tiny give.
- To blanch them, wash them thoroughly and place them in a boiling water bath. This will loosen the skins and make peeling them easier.
- Cut an x on the bottom of each peach and submerge about 6 peaches at a time into boiling water for a few minutes.
- Place them in the sink, which has an ice water bath ready for them.
- This recipe calls for about eight medium-sized peaches, so make sure you have plenty and blanch a few extra.
- You can always have them later with ice cream.
- When the peaches are cold enough to handle, use the x marks you made to slide the skins off. In a few spots, you may need to use a sharp knife to aid the skins along, but for the most part, the skins should slide right off.
- After the peaches have been peeled, cut them into half-inch square bits.
- Keep fresh lemon juice on hand. Sprinkle on the peaches as you chop them. This prevents them from darkening.
- Cut a couple, put lemon juice on top, toss a little, and repeat until all of the peaches are cut and in a bowl.
Clingstone Peach Jam: How to Make It
- Measure four cups of peaches into a big stockpot once they’ve been chunked and ready.
- Use a large stockpot. You might think a smaller one would do, but the jam expands as it boils and burned jam is extremely difficult to remove off the burner. So, it’s best to use a larger pot.
- Add a package of pectin and dissolve it well.
- To keep it from foaming, add roughly a half teaspoon of butter.
- Cook over high heat, frequently stirring to avoid sticking.
- Bring the water to a full boil. That means it will continue to bubble even if you stir it.
- Add 5 and a half cups of sugar at this point. Don’t skip this step. This amount of sugar is required for the jam to jell correctly. If you require less sugar, there are low sugar recipes on the internet and no sugar ones, but most of these take longer to prepare.
- Stir in the sugar and cook over high heat, constantly stirring, until the jam reaches a full rolling boil.
- Because the jam is very hot and can burn you if it splashes on you, use a long-handled spoon.
- Set the timer for one minute once it returns to a full rolling boil.
- Continue to stir.
- The congestion is over when the minute is up.
- Remove the pan from the heat and pour the contents into sterile canning jars.
- Place canning lids and rings on the rims and tighten them.
- This recipe should yield around 3 and a half pints. Make separate cooking for extra jam instead of doubling it.
- You don’t have to process the jam if it is used immediately; however, if you are making this for holiday gifts, process it for 5 minutes in a boiling water bath.
- Jam isn’t difficult to prepare, and pectin can be found practically anywhere. It’s available at every grocery shop, dollar store, and large box store. If you can’t get it in your area, though, several online vendors sell it.
You may enjoy the flavor of peaches in a variety of ways all year long now that you know which peaches to use for jam and how to make great peach jam.
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