“By all these lovely tokens September days are here, With summer’s best of weather And autumn’s best of cheer.” ~ Helen Hunt Jackson
Every year we make up a batch of jams and preserves so that we can capture the taste of summer in a jar. When we taste the sweet peach jam on toast, even in the dead of winter, we remember the fresh, juicy peaches of summer. We remember sunny days and lazy afternoons. We remember picnics in the park, sailboats dancing across the water, and children playing in the yard. Each bite brings back a moment that we will not forget.
This was my first year making Peach Jam. The Niagara peaches are so full of flavour and when they are in season, I cannot get enough of them.
I found this recipe in the Canadian Living Test Kitchen book called The Complete Preserving Book. It is an excellent source of information for those who are new to jam making and preserving since it contains sections on canning basics, equipment and techniques.
When I took a bite of the fresh-baked scone covered in peach jam, I just smiled and remembered. So long summer… till we meet again.
“One must maintain a little bit of summer, even in the middle of winter.” ~ Henry David Thoreau
Makes about 5-6 1 cup jars
6 cups sliced and peeled fresh peaches
2 tbsp. freshly squeezed lemon juice
1 package light fruit pectin crystals (49 g)
3 1/2 cups granulated sugar
In a large Dutch oven and using a potato masher, crush peaches. Measure 4 cups of fruit.
Add lemon juice. Mix pectin with 1/4 cup of the sugar, stir into the peaches. Bring to a boil over high heat, stirring often.
Add remaining sugar, return to full rolling boil. Boil hard, stirring constantly, for 1 minute.
Remove from heat and skim off foam.
Fill hot 1-cup (250 ml) canning jars, leaving 1/4 inch (5 mm) head space. Cover with prepared discs. Screw on bands until resistance is met, increase to fingertip tight.
Boil jars in the canner for 10 minutes.
Turn of heat. Uncover and let jars stand in the canner for 5 minutes. Remove jars from the canner and transfer to a cooling rack. Let cool, undisturbed, for 24 hours.
Recipe from-The Complete Preserving Book-by the Canadian Living Test Kitchen