This year we have had a wonderful harvest of white peaches. Unfortunately, I didn’t thin them out when they were young, so the result was that the peaches were numerous but small. However, despite being small they are delicious, fresh and organic! The harvest was around 6 kilos, plus some that fell off the tree and were fed to the chooks. I decided to make a large batch of peach jam, which will just about supply us with jam for the year! Making jam is not as hard as it may sound and is worth giving it a go.
- 2 kg of chopped peaches (probably around 3 kg of whole peaches)
- 1/2 cup water
- 2 kg white sugar
- Wash peaches and chop into pieces.
- Place 2 kg of peach pieces into a large saucepan.
- Add water and gently bring to the boil.
- Simmer gently for about 20 minutes or until peaches are soft.
- Add sugar in small amounts, stirring until fully dissolved.
- Bring mixture to the boil, then reduce heat to a gentle simmer.
- Simmer gently for approximately 35 – 40 minutes until jam reaches setting point, stirring regularly to prevent sticking. (see note below)
- Spoon into warm sterilized jars, leaving a little head space, seal tightly.
- Allow to cool on bench overnight, then store in a cool dark place for up to 12 months.
* Setting point test – place a few crockery saucers in the freezer at the beginning of your jam making session. When jam appears to be thickening, spoon a small amount onto one of the cold saucers, then place it in the fridge for a few minutes. Jam is set if it forms wrinkles when you wipe it with your finger after being in the fridge for a few minutes.
A great method to sterilize jars is to place clean jars and metal lids on an oven tray and place in the oven on 120 C for 20 minutes. I do this while the jam is simmering. Also, different countries have different traditions around sterilizing jars, so if in doubt check your country’s recommendations.