Thursday, August 9, 2007

Lemon-Peach Jam

Prep: 30 minutes, plus 24 hours setting
Yield: 15 cups

6 cups peeled, pitted & mashed peaches
9 cups sugar
2 boxes Pectin
1 1/2 cups water
4 tbs lemon juice
1 tsp lemon zest

Stir together peaches, juice, zest & sugar. Let sit for 10 minutes. Combine water & pectin & heat to a full boil, boil for 1 minute and add to peach mixture. Stir for 3 minutes or until sugar is completely dissolved. Pour into 1-2 cup freezer safe containers or jars& set at room temperature for 24 hours to set. Refrigerate & use within 3 weeks or freeze.

Tips & Tricks:
The riper the fruit, the softer the set will be, so I use a combination of fully ripe fruit (for a full flavored jam) and fruit that is very firm but no longer green.

Peel fruit quickly by blanching in hot water and then dunking in cold water. Peels will slip off.

How Kids Can Help:
Kids can help peel peaches & can push buttons on blender. Kids can help stir the jam.

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