Sheared Bliss


Jam Session 2
September 4, 2009, 8:08 pm
Filed under: Family & Friends, Food | Tags: , , , , , ,

MommaCodeMonkey and I spent an entire day processing about a case and a half of delicious, local Palisade peaches from the farmers’ market.  All of the same washing, boiling, sterilizing business from the strawberry jam applies here too, but frankly the pictures look exactly the same so we’re gonna skip them.

Peach Brandy Jam

  • 2 1/2 pounds (4 cups) fresh ripe peaches – scalded, peeled, and chopped
  • One 1 3/4 ounce package powdered pectin
  • 5 cups sugar
  • 1/4 cup brandy
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger

Combine chopped peaches and pectin in a very large saucepan.  Bring to a full rolling boil over high heat stirring constantly.  Immediately add all the sugar and stir.  Bring to a full rolling boil and boil for two minutes stirring constantly.  Remove from heat, stir in brandy and spices, skim off foam.  Stir and skim for 6 minutes.  Ladle into hot, sterilized jars.  Seal at once.

Makes 6 or 7 1/2 pint jars.

Still life of peach jam ingredients with lotion bottle in background.

Mmm . . . juicy, juicy peaches.

Beautiful, juicy peaches.

Mmm . . . peach goo . . .

The finished product.

The finished product.

We also canned peaches when we ran out of jam jars.  These were processed in a hot water bath.  Remember to adjust processing time based on altitude when doing hot water bath canning.

We also canned peaches when we ran out of jam jars. These were processed in a hot water bath. Remember to adjust processing time based on altitude when doing hot water bath canning.

Disclaimer: The jam’s super yummy, but I’m still not an expert.  Please consult one if you’re canning for the first time.

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2 Comments so far
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This recipe was adjusted for altitudes over 5,000 feet. The actual recipe calls for boiling the sugared peaches and pectin for one minute, then stirring and skimming for 5 minutes. This sea level timing doesn’t work for high altitude, because the boiling point is lower here. Thus, last year our fruit floated in the jam. Live and learn!

Comment by MommaCodeMonkey

[…] made peach jam from this recipe (minus the brandy because we couldn’t be bothered to go to the liquor […]

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