Recipe: Peach JamDisclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!
(photo credit: Jesse Egan)
It is once again canning season, and I’m so happy to see it come around again! This year, our plans include canning strawberries, peaches, cherries, and apples, with the possibility of adding blueberries into the mix. Last summer we got a crate of peaches from Tree-Ripe and made peach jam, among other things, from the cookbook, Canning for a New Generation. I’m not going to share the recipe from the book because I think you should get it for yourself, but here are a few tips for making peach jam, and tips for canning in general:
- Give yourself all day for your canning projects. If you read my timeline for canning strawberries, you know what I mean.
- Make sure you have enough cans and lids before you get started based on the yield of the recipes. You can only use the lids that seal once.
- Blanch the peaches you’re canning to get the most fruit out of them. It’s easy and pretty fun.
- You don’t need pectin for all recipes, but some call for it. I always keep pectin and Clear Jel (for pie fillings) on hand.
Martha Stewart’s Peach Jam recipe also looks good and very easy, if you’re looking for a free recipe. I will say, the Canning for a New Generation book has paid for itself many times over, so if you’re serious about canning, pick it up. It has delicious and crowd-pleasing recipes.