Peach (or Nectarine) Jam

Dice peaches. (I started with 9 pounds of peaches and was left with a little under 5 pounds.) Add peaches (or nectarines) to a pot and add sugar.

Turn heat to high and bring to a boil. Let boil for 8 minutes, then turn heat to medium. Stir frequently.

When peaches turn soft, I use a hand blender to puree them. You can leave some large pieces or puree them completely. Keep stirring and removing foam frequently. About 30 minutes in, add lemon juice and a few lemon seeds. Lemon seeds have pectin in them so this is a wonderful way to add pectin naturally. Keep stirring and start watching the thickness of the jam.

Meanwhile, this is the time to prepare your jars. I prepare mine in the oven instead of a water bath. Simply heat oven to 320ºF, place jars on a baking sheet, and in the oven for 10 minutes. Meanwhile, put the lids in a bowl of hot water. After 10 minutes, place the lids on a clean paper towel and take jars out of the oven.

After 50 minutes or so, the jam should be ready. I do a spoon test: I spoon a bit of the jam and let it cool for a couple of minutes on the spoon. Then, I let it drop onto a plate and observe the thickness. Take into consideration that the jam will keep thickening as it cools in the jars. Once you have the desired thickness, turn the heat off.

Add the hot jam into the hot jars, leaving 1 cm of head space, and cover with the lids. Let the jars sit on the kitchen counter for the night to seal.

Check the jars to make sure they are sealed and tighten the rings before putting away. If you find a jar that didn’t seal properly, place it in the refrigerator. It will last forever.