The Joys of Summer: Peach Preserves + A GIVEAWAY!

Summer in a jar.

Peach Preserves.

I make several kinds of preserves in the summer.  Peach is special, more rare.  It's beautiful to look at and tastes wonderful:  like peach pie filling.  I add a little cinnamon and nutmeg even though the recipe doesn't call for it, simply because I think it gives it a better flavor, more homemade.

I use my jams for ourselves and also to share with our grown kids, and also for gifts, any time of the year.

Who in your family or list of friends wouldn't enjoy getting a beautiful jar of this amber Peach Preserves for a birthday or for Christmas?  

I bought this basket of peaches at a flea market in Tennessee during my last visit to Alabama.

When I bought them they were just under ripe, and so by the time I made it home with them, they were PERFECTO!

There is not a lot of fruit required to make a single batch of jam.  This recipe required four cups of fruit, I was a little short, so used the trick of adding a little fruit juice to the fruit to make it to the four-cup mark on the measuring cup.

Before making jam, though, there is the necessity of preparation of not only the fruit but your equipment.  Canning kettles need to be hunted up, washed and filled with water to boil.  

Also the jars and lids and rings must be found, the rim of the jars must each be checked for chips or knicks, then washed (I use the sterilizing setting on the dishwasher).  

The kettle or sauce pot to cook the jam in must be brought out, as well as the utensils like jar lifters, magnetized ring and lid lifter, spatulas, large spoons, anything used in the whole process.  Everything just goes better if you have it all out and ready.  

The apron goes on and a  (sticky) mess gets made.  It's nice if you're going to the trouble of making the jam, to make more than one batch, or more than one kind, simply because of all the tools and mess your must gather.  Cleaning up takes a while and making more than one kind is beneficial.

Scored, scalded, and peeled peaches.

First you score the peaches and scald them, so that you can easily peel them.  Don't score them around the "equator", just score them around the "line" from top to bottom, that the peach already has.

Have your boiling water ready to go.  Pop the scored peaches in the water for just a few minutes and then remove with a large slotted spoon or scoop to a colander and throw some ice on top.  


Let them cool enough so that you can peel the peach by pulling back on the skin at the split you cut.


After skinning, pull the halves away from the peach pit and discard the pit.  

Slice the peaches, and then mash them to a consistency you like with a hand potato masher.  Put the fruit into the kettle.  Turn on low heat.  

Sniff. 

Smell that heavenly smell.

Sniff again.

Then get back to work, woman!!


(I found these jars last fall on clearance for 75% off at Lowe's!  A box of six cost me 1.50.  I bought as many as they had, as I am always giving canned salsa or jams as Christmas gifts.  I am really enjoying some of the new shapes of jars that BALL is offering.  These adorable and squatty jars hold two cups.  But how cute are they?) 

Here's the recipe from the BALL BLUE BOOK:

PEACH PRESERVES


4 C. sliced, pitted, and peeled peaches (say that fast, ten times!)
(4 cups = about four pounds)
1 package powdered pectin
2 T. lemon juice
7 c. sugar (I thought it was a little bit too much sugar!)
***I also added a little bit of cinnamon and nutmeg, just to taste***

Combine peaches, powdered pectin, and lemon juice in a large saucepot.  Bring to a boil, stirring gently.  Slowly add sugar, stirring thoroughly to dissolve.  Return to a rolling boil, stirring constantly.  Boil hard for one full minute, stirring constantly.  Remove from heat, and skim foam if necessary.   Ladle the hot preserves into hot jars, leaving 1/4" head space.  Use a wet paper towel to wipe down the rim of the jar.  Adjust two-piece caps.  Process ten minutes in a boiling water bath.

Remove to a heat-safe surface to sit still until sealed.  

If you have any questions about the process of making jam, please ask in the comments section.  I will answer in the comments section.

In honor of this beautiful flavor of SUMMER IN A JAR...

I am GIVING AWAY the 2010 version of the BALL BLUE BOOK!

shown in the above photo.

Need one?

Leave your name in the comments section as well as your email address.

I will draw the winner and announce it Monday of next week!!

I hope you will venture out this summer and make a new (to you) flavor of jam or jelly or preserves!

It's FUN!

MAKE SURE I would have a way to reach you by email if your name is drawn.  If you are a blogger, make sure your email is enabled on your blogger profile.  

Good luck!  Happy jam-making!