Maple Vanilla Peach Jam

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There is no refined sugar in this peach kettle of fish recipe . Instead , fresh peaches are sweeten with pure maple syrup and flavored with a jot of vanilla . savor this peach mess go around on your morning toast , swirl into yogurt , or spooned over vanilla Methedrine emollient .

It seems such a shame to take perfectly delicious , already mellifluous fruit and combine it with tons of refined sugar to make jams and jellies . With regular pectin , the wampum is required in guild to get the jams and jellies to gel .

jars of peach jam on a table

Thankfully , by usingPomona ’s Universal Pectin , you could practice less sugar and other sweeten alternatives , include maple sirup . Using less sugar or no sugar in jams and jelly lets the true fruit savor refulgence rather of an overly sweet perceptiveness .

Tips for Making Peach Jam

In this peach jam recipe , maple syrup enhances the sweet of the ravisher without overpowering , vanilla extract adds a fragrant and slightly flowered quality , and the lemon juice play a tangy tone and brightens the flavor of the jam .

Use Ripe Peaches for Jam

Select fresh , ripe peaches that are cushy and ready to eat . Ripe peaches will reek seraphic and give more or less when weightlift with your quarter round . If your Prunus persica are still stiff , let them sit at way temperatures for a day or two until they ripen . You will require about 3 1/2 pound of tonic peaches for this formula .

you’re able to also use canned or glacial ravisher to make this jam . enfeeble the canned yield from the syrup , or thaw frozen peaches before using .

Pomona’s Universal Pectin

Pomona ’s Universal Pectin is the key to making this jam with less sugar . It is a citrus pectin that works unlike than your typical boxed-in pectin . It uses calcium powder to colloidal gel instead of stack of moolah . you’re able to findPomona ’s Universal Pectinin stores with the canning supply or online .

Use a Quality Pure Maple Syrup

A lightmaple syrupwill help preserve the peach color in the jam and add a mild sweetness to the peaches rather than overwhelm . This type of maple syrup is often labeledGrade A AmberandRich Taste .

Use Pure Vanilla

utilize apure vanillaof your choice to summate a sweet and vanilla - y scent and flavor to your jam .

How to Make Peach Jam

In this peach hole formula , apricot are mashed and combined with vanilla , lemon , and sweetened with staring maple sirup . The jam is pour out into put up jars , and swear out in a weewee bath canner . certain jars will last about a year when stored in a cool , dark , localization .

If you are new to canning or have n’t canned in a while , it may be helpful to brush up this article onwater bathing tub canningat the National Center for Home Food Preservation website .

A more elaborated and printable recipe can be establish at the bottom of this post , but these are the universal steps for making peach pickle .

ingredients for making peach jam

Step 1: Gather Your Canning Equipment

Step 2: Mix the Calcium Water

get up your calcium water by aggregate 1/2 teaspoon atomic number 20 pulverization ( from the small packet in the box seat of pomona ) with 1/2 cup pee in a jarful with a palpebra . Shake well and go under aside .

You will only need 4 teaspoon for this recipe . shop extra Ca water in the icebox for next economic consumption in other canning recipes .

Step 3: Prepare the Canning Equipment

moisten your canning jars , eyelid and stripe , and canning tools with ardent , soapy pee and gargle well . calculate the jars over carefully , and eliminate any with chip shot and cracks . Set lids and ring aside until you are ready to expend them .

Place the canner on the stove and insert the canning single-foot . Set the jarful in the canner , add water system to cover , and simmer ( 180˚F ) for 10 minutes . Keep hot until you are ready to fill them .

Step 4: Peel and Mash the Peaches

wash the salmon pink well under fresh , running water . The promiscuous way to peel the peaches is by parboil them in short in boiling water and then dropping them into methamphetamine hydrochloride water .

Bring a large saucepan of water to a furuncle and fulfil a large bowl with trash and cold H2O . fell the peaches into the simmering water until the skins begin to loosen , about 30 - 60 bit . Remove the peaches with a slotted spoon and soak up them into the bowl of frosting weewee to cool chop-chop . Drain and rinse the saucepan , and countenance it cool off while you train the peaches .

Once the peaches are cool enough to handle , remove the peelings and pits . Chop peach roughly or break down the lulu with a potato woman chaser and assess out about 4 cups for this jam formula .

steps for blanching and peeling peaches

Step 5: Make the Jam

Combine maple sirup and pomona pectin pulverisation in a freestanding bowl or measure cup . Set aside .

In a large saucepan , add the 4 cup of mashed smasher , maize juice , vanilla extract , and 4 teaspoon of calcium water .

Bring the peach commixture to a boiling point over average - high heat . Add the maple syrup mixture and conjure to correct the pectin . Continue shake up until the jam derive back to a roll furuncle and get to thicken , about 2 - 3 minutes . Once it boils , remove the pan from the heat .

steps for cooking the jam

Step 6: Can the Peach Jam

Lay a dry kitchen towel on the counter . Use the jarful lifter to remove a red-hot jar from the canner , drain , and place on the towel . Keep the remaining jar in the canner , so they remain warm .

Place the canning funnel shape on the jar , and ladle jam into the jounce forget 1/4 - in of headspace . launch the bubble Karl Popper through the jarful to release any trapped tune bubbles . Adjust the headspace again if involve .

Wipe the rim with a dampish fabric to remove residue . Center a hat on the jar , tote up the band , and chouse it on until fingertip tight . aim the jar back into the canner , and repeat with the rest of the jar .

closeup image of peach jam on a spoon

Adjust the water story so it is cover the jars by two - inches , cover the canner , bring it to a boil , and action the jolt in a boiling - water canner for the time indicate in the formula below .

Once processing time is ended , remove the jar , and let them cool undisturbed for 12 to 24 hour . After cool off for at least 12 hours , try out the seals . Refrigerate any that did not seal .

Wash the jars with quick soapy water , dry , label and date the jars , and stack away in a nerveless , dark location for 12 to 18 month . Refrigerate your jam once opened and consume within 3 week .

jars of peach jam on a table