While the garnet color of my Indian Free peaches still fascinates me, it’s their flavor that leaves my tastebuds at odds. There’s the lingering aftertaste of peach, but only after the tastebuds take a one-two punch of cherry and blackberry, respectively. It’s crazy; but more importantly it’s delicious.
To prolong this gift from the orchard, I make jam and it really is as easy as 1, 2, 3; just follow a couple rules. Don’t double recipes or you’ll enjoy a lovely runny fruit sauce for your efforts. Be patient and don’t rush with high heat. Sugar burns. Here’s how I make peach preserves or jam.
Peach Jam Recipe
- 3 pounds of peaches
- 4 cups of sugar
- 1 big lime
- Wash peaches.
- Don’t peel. (Big waste of time in my book. Peel adds a nice texture and color and more times than not dissolves)
- Slice peach halves into quarters
- Layer peaches and sugar in thick bottom stock pot.
- Drizzle lime juice over peaches and sugar.
- Stir gently.
- Refrigerate overnight to draw out juices
- Next day, heat very slowly
- Bring up to a simmer for 15-20 minutes, stirring regularly
- Don’t skim foam. (Unless your making clear jellies, this step though unneeded in my experience, is always suggested in other recipes.)
- Remove from heat, let sit until room temperature.
- Refrigerate again overnight
- Next day heat slowly to simmer
- Remove from heat when jam thickens a bit and heated jam forms double drops when hanging from a horizonatally held spoon.
- Done. Let it cool and sample your reward with nothing less than a gravy ladle (though I’ve heard teaspoons work nicely as well).
I usually bottle my jam in half pint jars but that process is a another entry. In the meantime, here’s a link that tells you how to can it safely from Virginia Tech. Enjoy!
I am ready to lick the screen! Peaches in October! Melons from seeds planted in July!
How many half-pint jars does the Peach Jam recipe make, please?
Hi Phyllis, I’d say about 8 half pints, though it may have been about 9 if I hadn’t kept sampling.
Hey! This is the MOST awesome and easy recipe I have ever tried. My ole man is terribly impressed with my domesticity. 8 1/2 pts was perfect. I did do parafin on top and allowed to cool. Should be very groovey. Any doubts that anyone can do this. . . . . . . . . . . NO. Go for it.
[…] What I was blogging about a year ago: Peach Jam: A Recipe for Preserving Summer […]
HI: I’m in California and am wondering where I can get a Indian Free peach tree. I have one in our place now but it is 20 years old and I would like to add another. They are a delicious peach.
Thanks, Jack G
Hi Jack, There are a couple places that have Indian Free peaches as bareroot stock for dormant planting:
Bay Laurel Nursery: online and Atascadero, CA
Raintree Nursery: online and Morton, WA
Peaceful Valley: online and Grass Valley, CA
Good luck and happy harvests!
Thanks for the info. Your jam is beautiful. I am making syrup with the last of mine. Do you make bread, too. I have a great Tuscan recipe that we use at the B & B-looks like they might pair nicely!
http://www.homeatlast.net/BasicBreadDough.php
I’m sure if the other recipe made its way to you so I thought I should go through the blog.
I use this for rolls-but always do the steam bath for a crunchy roll.
Thanks Patty, nothing like freshly baked bread and rolls and now I have ra ecipe to make it happen in my kitchen. Thanks!
[…] years ago: Late Peaches Make a Gem of Jam […]