Tomorrow night at 8 pm eastern time, I’ll be teaching my third live online class of the summer. For this one, I’ll make a small batch of peach jam and talk about how to preserve summer stonefruit without making yourself crazy. During the first class, a participant suggested that I make demonstration recipes available ahead of time, so that if you so desired, you could can along with me. So that’s what I’m doing!
This is the recipe I’ll be making on Monday night. You’ll want to have your canning pot prepped, your peaches peeled and chopped, and your sugar measured out. The rest we’ll do together.
And just to be clear, you don’t HAVE to can along with me to take the class. However, I do love the idea of all of us making the same thing at the same time.
When: Monday, July 13 at 8 pm Eastern Time
Where: Your living room, kitchen or office, via Concert Window
Cost: Pay what you wish
- 2 pounds yellow peaches, peeled and chopped
- 1 1/2 cups granulated sugar
- juice from 1/2 a lemon
- 1/2 teaspoon cinnamon, optional
- Prepare a small boiling water bath canner and 3 half pint jars.
- Combine the peaches and sugar in a 12-inch nonreactive skillet and stir until the sugar dissolves and the peaches look juicy.
- Place the skillet on the stove over high heat and bring to a boil. Once the jam starts bubbling, reduce the heat to medium-high.
- Cook, stirring regularly, until the jam thickens. You know it's done when you can pull the spatula through the jam and the liquid doesn't immediately rush in to fill the space.
- Add the lemon juice and cinnamon, if using. Stir to combine.
- Remove the jam from the heat and stir for a few beats, to help the fruit release the last of the moisture.
- Funnel the jam into the prepared jars. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
- When time is up, remove jars from the canner and set them on a folded kitchen towel to cool.