With only 5 days of summer left, a crummy day outside, and a stressful day at work, I think back to a couple of months ago. If I put on "Hook" by Blues Traveler, shut my eyes, and focus hard enough, I can be back on a warm beach with a cold drink in my hand.
Then I open my eyes and I'm staring at the same shit I have been staring at all morning––a new direct mail package for work. Woof.
The recipe that follows is one that should take you back to the dog days of summer. An easy peach jam recipe with only a few simple ingredients.
Makes: 3-4 small jars of the best peach jam you've ever had
Prep: 45 minutes
Worktime: About two hours, but most of it is just watching things boil
4 cups prepared fruit (about 3 lb. fully ripe peaches)
2 Tbsp. fresh lemon juice
1 box SURE-JELL Fruit Pectin
1 cup of sugar (or less!), measured into separate bowl
6-8 quart saucepot
3-4 small jam jars for storage
Directions (with near step-by-step photo instruction)
1. Place your jars, lids and screw bands into a pot of water and bring to a boil. Then shut off, remove from heat, and let them stand in hot water until you're ready to use them. Drain well and dry before filling.
2. Peel and pit your peaches. This time around I used a mix of white and yellow peaches. Next, chop up the fruit. I did not go for a fine chop on the peaches this time, as I like my jam to have some chunk to it (I'm a "Lots of Pulp" orange juice guy).
3. Measure exactly 4 cups of your chopped peaches into a large saucepot and then add the lemon juice and stir until well blended. Stir in the entire packet of pectin. Bring to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
4. Stir in sugar. I used a cup this time, you can use more, less, or none at all. It all depends on how sweet your peaches are, and how sweet you'd like your jam. I would avoid going overboard though. After you've added your sugar, return to a full rolling boil and boil for one more minute, stirring constantly. Remove your delicious peach concoction from the heat and skim off any foam with a spoon.
5. Remove your jars/lids/seals from the pot of hot water carefully. Dumping out the water and then using oven mitts works.
Now, immediately ladle into your prepared jars, filling to within a quarter of an inch to the top of the jar. Cover with lids and screw bands on tightly.
Turn each jar upside down on and let them rest over night on a kitchen towel. In the morning, check the seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) If not, stick them in your pantry and wait 2 days before enjoying!