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Recently I took the kids to a local peach orchard where we picked the most beautiful, scumptious peaches. In my quest to learn about canning, I decided we would make peach jam to preserve a little bit of summer. I’ve made freezer jam with my mom since I was a kid, and there is nothing like homemade jam, especially on top of a slice of warm, fresh bread. Yum!! Canning is not that hard as long as you have a little time and a few basic tools. See our post on canning salsa to learn about the tools needed for canning. We used pint sized jars, and we made three batches at once which yielded about 6 pints. We used a low sugar pectin, so that we would be using a bit less sugar. The container has the recipe right in the label. There is a “no-sugar” version that uses fruit juice, and a “low-sugar” version that uses sugar plus fruit juice or water. We made the low sugar version with added water, and it was amazing. Of course it helps to have the sweetest local peaches you can find. The recipe can be multiplied by 3-4, but more than that is not recommended. (Note this recipe is for Ball brand low sugar pectin It’s always best to follow the enclosed recipe if you use a different pectin. We used a bit more fruit per batch than the recipe called, for but it still set nicely.)
Note: Pictured bread is not gluten-free. Omit or use a gluten-free option if needed.
