Pectin Free Peach Jam
September, 2016 · By Coryanne Ettiene
I’ve never been one to make jam. Compote, yes. Jam no. For no other reason than I thought it was complicated and I needed to invest in jamming equipment. But then I started reading about how jam was made long before Pectin arrived on the preserving scene, and my summer kitchen changed for ever. I can now say that I make jam. Just typing the makes me feel official and like I have been handed a membership to those talented folks who line the farmers markets every summer selling homemade jam in delicate jars. And with those final days of summer upon us and jamming season in full swing, now is the perfect time to try making jam the old fashioned way with my recipe for Pectin Free Peach Jam.
It goes without saying…. a healthy slice of toasted brown bread, a slathering of cream cheese and a spoonful of this jam is what makes the world go round and round.
Pectin Free Peach Jam
- 2 lbs Ripe Peaches, peeled and diced
- 2 lbs of white granulated sugar
- 2 tbs of fresh lemon juice
- 1 Cup of Morris Kitchen Ginger Spice Mixer
- Fill a large stock pot with water and bring to a rolling boil, then toss in the peaches, ensuring that each one is scored at the bottom to make peeling easy. Let them roll in the boiling water for 60 seconds, then toss them into bowl of ice cold water to stop them cooking and quicken the peel. Peel each one, then dice them in to equally sized cubes.
- Drain the water from the stock pot and return to the heat. Add the sugar, lemon juice, ginger mixer and peaches to the pot, and set the heat to medium; stirring all the while to allow all the ingredients to cook together. After 5 minutes the sugar will dissolved and the peaches will glisten in a light syrup. Turn up the heat to medium high, allow it to get to a rolling boil for 25 minutes. Occasionally check on the pot, and skim the top to prevent clouding of your jam, then turn up the heat to high for the last 25 minutes, skimming the top every few minutes.
- Put a side plate in the freezer to allow it to chill while you finish the jam.
- If you notice that your pot is boiling to quickly, reduce the heat a bit. You should have an active boil with bubbles and foam for this section of the jam making process.
- Once the jam coats your spoon it is ready to test. Remove the plate from the freezer and add a doll-up of your jam to the plate. Use your finger to spate the jam down the middle. If it runs clean and separates without running, your jam is done. If not, leave it for another 5 minutes and repeat the test until it does.
- Once finished, remove the pot from the heat and pour it into your clean canning jars. Do not lid, just allow them to rest there until they get to room temperature. You can seal them and give them an ice bath, but I skipped that step to ensure this was a simple process. Once cool, seal the jars and enjoy. The jam usually takes around 3-4 hours to properly set in the fridge.