Oh my gosh! Since the weather has cooled down here in Texas it has made so energetic. It's a miracle I survived this summer. I am so Happy it is Fall! I wish I could stay home and blog all day and cook and make stuff - but unless I win the lottery that's not gonna happen. But the other day I was in HEB (our local grocery store) and it was a sight to behold. Beautiful, luscious fruit. I was in love at first sight. I saw the peaches and had to get them, wasn't quite sure what I was going to do with them but I needed them in my life. I turned around and saw the strawberries - I was in heaven. I had the weekend off and thought I need to can these or freeze these or something, but then I had a craving for peach jam. SOLD! I was in. Went to the isle where they keep their canning supplies and picked up a few jars, I have some but I really didn't want to spend my weekend going through a storage unit. I want fast and easy and these recipes for jam are that to a tee.
Last year my daughter and I made some strawberry jam for the fair, which she won 1st place with but I have to admit I couldn't even wait for the strawberry jam to set fully before I opened a jar. You can tell by the picture above that the strawberry jam is not quite set, but I had just made it about an hour below the picture- I couldn't wait. Bad Leah! This batch was the best, I wonder if the weather has something to do it. Who cares it was fabulous. Of course we had to try the peach also, to die for, I will never buy store jam again when it's just so easy to make your own and when it tastes this darn good.
Each of the recipes are only 4 ingredients, and any of you out there that make jam regularly know the four. Its easy, fast and delicious. The peach recipe made 8 half pint jars and the strawberry recipe made 9 half pint jars, but I did use a lot of strawberries.
So here we go and I'm so excited to share these with you and hope you tell me if you happen to make these jams, please let me know.
PEACH JAM -it has the most beautiful color--YUM!
Ingredients:
I used 7 Large Peaches
2 Tbsp Lemon Juice
4 Tbsp Pectin - I used Ball Real Fruit Classic
4 1/2 C White Sugar
Optional - 1/4 tsp butter ( helps cut down the foam) less stirring equals less foam.Items you will need;
Small mason jars with lids - this recipe yielded me 8 1/2 pint jars.
Large canning pot
Rack to fit inside pot (the pot and rack are usually sold together. Wal Mart’s a good place)
Jar lifter (to lift hot jars out of the water)
Large tongs
Magnetic wand (optional; to remove lids from simmering water)
- The first thing I did was wash the jars in hot soapy water and then I put 9 jars on the canning rack and submerge them into the canning pot and let the water cover the jars and come to boil. Not so much to sterilize them, which it does but mainly to let the jars heat up before I put hot liquid in them. I don't want them to crack and have jam all over my counter and floor. Also start a small pan of water for the center lids and bring it to a simmer, too. The simmering of the center lids heats up the rubber seal and helps in the sealing process. If you see any damage to the center lids or jars please don't use and discard them.
- Peel, remove the pit and dice up peaches. Easy way to peel is set the peaches in a pot of boiling water for three to five minutes and then run under cold water. They should peel pretty easy, if not set them back in the boiling water for another minute.
- When I dice up the peaches I just put them in the enameled pot until I get all of them finished. By the time you are done you will see peach juice filling the pot-- YES!
- Once I have all the peached diced and in the pot I turn the stove on medium high (more high then medium) heat and let it come to boil - not a raging boil but a bubbling boil. Does that make sense? I hope so. I also add 1 C Sugar, 2 Tbsp Lemon juice and the pectin and let it come to a boil for about 5 minutes stirring just so the bottom doesn't get scorched.
- At 5 minutes I add the rest of the Sugar, stir it in and let it come back to a boil. At this point I let it boil for another 2 to 3 minutes. I want to make sure all the sugar has dissolved. I don't like to process to long because it seems to take out the color or dull the color, besides it's going to process in the bath canner anyway.
- After the 2 to 3 minutes are up I shut off the temperature of the store and let the mixture set. BUT I don't let it set to long. I get my jars out of the boils bath and set them on the counter.
- Once I have all my jars out of the canner, I get my funnel and start filling the jars leaving 1/4 in air space on top.
- Wipe the lid of the jar with a damp cloth to make sure they are clean. Take the magnet and get 1 center lid out of the simmer pan and place it on top of the jar and screw on the ring lid.
- Voilร . Now do the same to rest of the jars until all jars are filled.
- Place jars into the bath canner and let it come to a boil. Since I live at sea level I did process mine for at least 5 minutes, I think I let them process for about 6 to 7 minutes. I pulled them all out and ping, ping, ping. They all sealed - it's a happy day!
On to Strawberry - YAY!
STRAWBEERY JAM - Oh the goodness!
6 1/2 C mashed Strawberries. - I used big containers.
4 Tbsp Lemon juice
6 Tbsp Pectin - Ball Real Fruit Classic
5 to 5 1/2 C White Sugar
Optional: 1/2 tsp butter to reduce foam - Less stirring for the strawberry jam.
- Wash the strawberries, remove stem and mash the strawberries. Put mashed up strawberries in the pot with 1 C sugar, Pectin , Lemon juice and butter. Bring to a boil. Stir occasionally just to keep bottom from scorching.
- Follow directions from the Peach recipe. I cooked and processed the strawberry the same as the peach.
I hope y'all enjoyed this jam making session. I had a ball making them and I will enjoy my fall and winter knowing I have a some goodness left of summer at home.
I hope you try them and they really are very, very good.
I think I'll start working on Halloween - Is it to soon? Humm

