Are you ready to capture the sweet essence of summer? This Sure Jell recipe for peach jam is the perfect way to preserve the juicy goodness of ripe peaches and enjoy their delicious flavor all year round. Making your own jam is surprisingly easy, and this recipe, using Sure Jell, simplifies the process even further, providing perfectly set, delicious homemade peach jam every time. It's a wonderful project for beginner cooks and a cherished tradition for experienced ones alike. Let's get started!
Ingredients:
- 4 cups crushed ripe peaches (about 6 medium peaches)
- 7 cups sugar (granulated)
- 1 box Sure-Jell (powdered pectin)
- 1/2 cup water
Equipment:
- Large saucepan (at least 8 quarts)
- Wooden spoon or heat-resistant spatula
- Several clean, sterilized half-pint jars with lids and rings
- Jar lifter (optional but highly recommended)
- Large pot for water bath canning (if canning)
Instructions:
Step 1: Prepare the Peaches
Wash and pit the peaches. You can peel them if you prefer a smoother jam, but it's not strictly necessary. Roughly chop the peaches and then crush them using a potato masher or food processor. Aim for a mixture with some slightly chunky pieces.
Step 2: Combine Ingredients
In a large saucepan, combine the crushed peaches, sugar, and Sure-Jell. Add the water and stir until the Sure-Jell is completely dissolved.
Step 3: Bring to a Full Rolling Boil
Over medium-high heat, bring the mixture to a full rolling boil, stirring constantly. A full rolling boil is characterized by a boil that cannot be stirred down; it bubbles vigorously and continuously.
Step 4: Boil for One Minute
Once a full rolling boil is reached, continue to boil hard for exactly one minute, stirring constantly to prevent scorching.
Step 5: Remove from Heat and Skim
Remove the saucepan from the heat and skim off any foam that has formed on the surface of the jam.
Step 6: Fill Sterilized Jars
Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean and seal with lids and rings.
Step 7: Process in a Water Bath (Optional)
For long-term storage, process the filled jars in a boiling water bath for 10 minutes. This ensures the jam is properly sealed and will last for months. If you choose not to can, your jam will still be delicious but should be refrigerated and consumed within a few weeks.
Tips for Success:
- Use ripe peaches: The flavor of your jam depends heavily on the quality of your peaches. Choose ripe, flavorful peaches for the best results.
- Sterilize your jars: This is crucial for preventing spoilage. Wash jars and lids in hot, soapy water, then sterilize them in boiling water for at least 10 minutes before filling.
- Stir constantly: This prevents scorching and ensures the jam cooks evenly.
- Test for setting point (optional): If you're not using Sure-Jell, you can test for a setting point by placing a small spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it's ready.
Variations:
- Spice it up: Add a pinch of cinnamon or nutmeg for a warm, spiced peach jam.
- Lemon zest: A little lemon zest brightens the flavor of the peach jam.
- Add other fruits: Mix in some raspberries or blueberries for a delicious mixed berry peach jam.
Nutritional Information (per serving, approximate):
Calories: Approximately 100-120 calories Sugar: High (due to the nature of jam)
This homemade peach jam is perfect spread on toast, biscuits, or used as a filling for pastries. Enjoy the sweet taste of summer all year round! Making your own jam is a rewarding experience, offering a delicious and healthy treat crafted with love. Enjoy the fruits of your labor!