Preserving Method: Water-Bath-Canning
Makes about 4 (8 oz) half pint jars
Summery peaches and toasted almonds are an ideal pair in this luscious, perfectly sweetened jam. This traditional recipe uses the natural pectin inherent in fruit, check for gel stage periodically toward end of cooking.
You will need
- 2 ½ lbs firm, ripe peaches, peeled and diced*
- 2 Tbsp bottled lemon juice
- 1 tsp almond extract
- 3 cups sugar
- 3/4-cup sliced almonds, lightly toasted
- PREPARE boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- PLACE peaches in a wide heavy bottomed saucepan. Use a potato masher to gently break peaches down.
- COMBINE all ingredients, except toasted almonds, in saucepan and bring to a boil over medium heat. Stir jam frequently until it thickens and reaches gelling point (220°), about 15-20 minutes. Stir in toasted almonds.
- LADLE hot jam into a hot jar leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
*CAUTION: Do not use this process to can white-flesh peaches. Some varieties of white-flesh peaches are higher in pH (i.e. lower in acid) making them a low-acid food for canning purposes. At this time there are no low-acid or acidification procedures for white-flesh peaches.