One of my favourite end of summer things to do is making jam; especially peach jam which is my all-time favourite!
There is nothing quite like capturing the essence of summer in a small jar; opening it up in the dead of winter and having it release the most fragrant sweet smelling jam that brings memories summer days and eating the most delectable freshest peaches where the juice literally runs down your arms. The Niagara Fruit Belt in S. Ontario has had a fabulous growing season; home to the finest peaches this side of Georgia! The conditions were perfect this summer with little rain, sunny days that allowed nature to turn peaches into some of the best tasting, sweet and juicy peaches I’ve ever had the pleasure of biting into.
3 to 4 pounds of peaches
2 to 3 pounds of sugar
Juice of 2 freshly squeezed lemons; (approximately ¼ cup juice)
Optional: 1 teaspoon of pure vanilla extract and/or ½ teaspoon of cinnamon
Fill a pot of water and bring to boil.
Fill a sink full of water.
Drop peaches into boiling water for no more than a minute and quickly remove them and put them in the cold bath; this allows you to easily peel the peaches and just loosens the skin.
Peel peaches, remove pit.
Put finely chop or mash peaches, sugar and lemon juice into a pot and bring to a boil and allow it to cook for about 45 minutes to an hour; you’ll know you’re done when the jam has reduced by almost half and is sticking well to the back of a spoon.
While the mixture is cooking, wash and the jars according the manufacturers instruction or place the jars with rings and seals into a pot of water and boil for a minimum of 10 minutes to sterilize. Do not remove the jars until they’re ready to be filled with goodness!
Using a ladle or funnel fill the jars to the neck of the jars; about ½ inch from the top. Insure the jars are clean before adding seals and rings. Prepare a water bath; put the filled jars in the water and boil for approximately 15 minutes.
Remove from water, let dry and cool and put into storage. Be prepared to hear subtle popping noises coming from your kitchen; as the jars cool the lids will vacuum lock themselves.
Flip through our pictorial carousel with step by step pictures.