Tag Archives | peaches

Low Sugar Spiced Peach Jam

finished peach jam

For the last four summers, I’ve been invited by the folks at the Washington State Fruit Commission and Sweet Preservation to participate in their Canbassador program. Essentially, sometime around mid-summer, they drop me an email and ask if I want to make something tasty with their fruit. When I say yes, the ship a box of delicious Washington-grown cherries, peaches, plums, or apricots.

peach box

Some years, they send me a mix of fruit. Other years, it’s just a single variety. Here’s what I’ve made for this partnership since kicking things off in 2010.

chopped peaches

This year, they sent me a giant box of sweet, juicy peaches. About half the fruit was at the apex of ripeness upon arrival. I triaged the box, sorting the peaches that had to be used immediately from the ones that could stand a couple of days in the fridge. When I was done, I had six pounds of peaches that required immediate action.

And so I peeled them, roughly chopped them, and divided them between a couple of large jars. I added some sugar to help hold them (1/2 a cup for the quart jar and 1 cup for the half gallon), gave both jars a good shake to distribute everything, and plunked them in the fridge for 2 1/2 days while I went down to Washington, D.C. to teach some classes.

peaches in the pan

When I got home from the trip, I poured the macerated peaches into a low, wide pan (in fact, the one I wrote about here). I added a tablespoon of calcium water (Pomona’s Pectin), 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg, and the zest and juice from a lemon.

I brought it to a boil and cooked until the peaches where very soft and the syrup became to thicken. I whisked 1 tablespoon of Pomona’s Pectin into 1 1/2 cups of granulated sugar and after about 35 minutes of cooking, stirred it into the jam. A few more minutes of simmering to help everything combined and then the jam was done.

cooked peach jam

Funneled into eight half pint jars and processed for 10 minutes, this jam is lighter on sugar than many, but doesn’t sacrifice anything in terms of flavor. It’s a nice one for holiday gifts and eating with fat slices of angel food cake.

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Small Batch: Mixed Stone Fruit Jam

mixed stone fruit jam

About a week ago, I had three peaches going mushy, a handful of soft apricots and a flat of sugar plums all competing for my attention. Knowing that I couldn’t ignore all that overly ripe fruit a day longer, I peeled and chopped the peaches and diced the apricots. The plums were promised to another project, so I couldn’t pilfer too freely. I liberated just enough to bring the volume in my measure to up to three cup mark.

This all happened just before I went to bed, so I combined the fruit with a scant two cups of sugar and poured the whole mess right up to the rim of a wide-mouth quart jar. Into the fridge it went.

The next evening, after the dinner dishes were done, I poured the prepared fruit into my small batch cooking pot and prepped three half pint jars, hoping that I’d lose that final half pint during the cooking process. I added no additional pectin, choosing instead to cook the jam up to 220 degrees and hope for the best. I added the juice and zest of one lemon towards the end of the cooking. The fruit itself was so sweet, tart and flavorful that it didn’t need an additional things in terms of spices (although a bit of vanilla or cinnamon would be lovely).

It hit 220 degrees easily and as I filled the jars, I was happy to discover that I had exactly enough for the three half-pints (I promise, this exactitude rarely happens to me). I processed them in my handy asparagus pot for ten minutes and had pinging lids very soon after that.

Less than an hour of time invested (over the course of two nights) yielded three half pints of truly tasty jam, as well as the satisfaction of rescuing good food from a certain, moldy fate.

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