The availability of good peaches is starting to wane…but not completely. Summer’s not quite over yet in California. To buy fruit for canning (or anything, really), my new trick is to go to the farmer’s market around 12:30. This is the magic time when vendors start putting things on sale. I love supporting local farmers, but I also love saving a few bucks.
So this jam was my first do-it-myself batch. You may remember I wrote about a jamming class I took last month where we made a wonderful strawberry jam, but we did it in a class environment with an instructor readily available for each question on consistency, timing, and processing. This afternoon, it was just me and Oprah. But I set out confidently–in fact, I broke the first cardinal rule that Jordan Champagne told us that night in class: as a beginner, never mess with the recipe. There are important PH considerations with canning, and usually with jams you’re o.k., but you need to understand the necessary proportions of sugar to fruit before you start playing around.
But every recipe I found had equal amounts fruit to sugar, and I hate overly sweet jam. But I also hate sugar substitutes and am really attracted to jams that don’t use pectin. There’s something about the old fashioned ‘simmer and stir’ method that just feels right. So I researched numerous recipes, and decided to take down the sugar content and increase the amount of lemon juice…and voila: a chunky, delicious peach jam.
I should tell you that, in general, sugar acts largely as a preserver in jam and has a lot to do with the color. Because I used less sugar than is found in supermarket brands, the jam isn’t a brilliant shade of orange. It’s a lovely muted peach color, but if you’re going for “shock and awe” orange, this may not be the recipe for you. Otherwise, it’s a gratifying way to celebrate the waning days of summer.
Old Fashioned Peach Jam
Ingredients
4 # peaches (7 cups or so)
1/4 cup lemon juice
2 cups sugar
Method
Peel and slice peaches. For a peeling trick, place peaches in boiling water for 15-30 seconds. Remove with a slotted spoon and dunk in cool water. Gently rub to loosen the skins from the fruit (I use a paper towel). Place slices in a large non-reactive pan. Sprinkle the sugar over the top of the fruit. Don’t stir–just let the sugar sit and seep into the peaches. It will help release the natural juices of the fruit. Allow to sit at room temperature for 1-2 hours.
Place pot on stove and bring to a vigorous boil. Using a potato masher or other handy kitchen tool, begin to mash down the peaches. Then using a wooden spoon or stick, continue stirring the peaches as they cook down, 25-30 minutes, or until they reach the gelling state. Read about the “cold plate” trick (scroll down to italicized directions) if you’re unfamiliar with how to tell if your jam has reached the gelling state. Using a funnel, pour the hot mixture into clean, dry class jars leaving about 1/4 inch at the top. Cap and screw on lids, leaving them rather loose. Process in a hot water bath for 10 minutes. If you’re unfamiliar with hot water bath canning, read this. Enjoy with scones, buckwheat pancakes, as a filling for a homemade cake (I have some plans to use it in an olive oil layer cake)–or however you like.
I think the colour is the best thing about this jam. Beautiful!
Thanks, Sarah!
Good for you – I am afraid of jam making!
what a wonderful way of using up your peaches! it really looks yummy! very well done,
cheers from london,
pity
I woud love to have that marmalade on toast every morning.
Oh wow, that looks great! Your blog is adorable!
Thank you all! I have so many jars–if you were closer (this definitely rules you out, Pity) I'd drop one by! I'm sure I'll manage though
I've been making jam all summer but I never got around to peach!?! Thanks for the reminder its still not too late.
I've seen your beautiful jam posts, Alice. You should try this peach–no pectin. Easy. I love the vibrant, grainy pics you have up of your berry jam. Looks lovely.
ooh olive oil layer cake? do reveal the recipe, please.
Ah yes, the olive oil cake. I'll dig up the recipe and try to get it up soon-ish. I did a stupid thing and packed all of my cookbooks in anticipation of moving soon….turns out the move wasn't as soon as I thought and now I'm without some of my favorites!
This looks delicious–thank you for posting it. I am making the recipe right now, but am wondering when does the lemon juice get added in?
Wow–I've never had a comment mid-recipe before. Hopefully it's not too late, but you want to add the lemon juice with the sugar…they all kind of hang out together before you cook it on the stove. Good luck–let me know how it turns out!
when you bring it to a vigorous boil. do you leave it at that for the 20 to 30 min.?
Hi Julie! Yep! You don’t want it to be too vigorous, but you’re standing there stirring away so it should be kind of like a slow, rollicking party. It’s a good arm workout. Good luck! Let me know how it turns out.
I made this jam and blogged about it today. Delicious! Thanks for sharing!
Fabulous, Barbara. So glad that you liked it!
what is the shelf life, when it is canned. love that it is all natural
People generally say to keep jams 6 months to a year (unless they have preservatives like some of the store bought jams). I’ve kept a few jars of this for 4-5 months and they’ve been perfect.
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[...] juicy, delicious peaches, I did a search for a great peach jam recipe and found a reduced sugar Old Fashioned Peach Jam recipe on Megan’s wonderful blog, A Sweet Spoonful. This recipe really lets the peach flavor [...]