We’re officially at the end of summer now. The weather in London will shortly start to turn to into fall. In the UK fall is my favorite season. I love summer but living with no AC is not very fun and I definitely enjoy myself more in slightly cooler temperatures.
I do love summer fruits though. I bought some white peaches with the idea that I can preserve them now and enjoy them later in the fall or even winter when it’s dark, cold and depressing.
This tastes amazing and before I bought these peaches I didn’t even know that white peaches were different from the usual peaches you see in the store. White peaches are very sweet and less acidic than normal yellow flesh peaches.
I received the labels, jars and decorations from Tala. The jars are perfect gift size (and suitable for canning). I’ve mentioned before that it’s not too early to start making homemade Christmas gifts now.
This recipe makes 8 jars but it can easily be downsized for less.
6 1/2 pounds of peaches
3 pounds sugar
4 1/2 ounces freshly squeezed lemon juice
- Peel the peaches. Drop the peaches in a pot of simmering water for 1-2 minutes. Drain and once cool slip the skin off.
- Cut the peaches into 1/2 inch thick slices. There should be 5 1/2 pounds of fruit and juices. Place the peaches in a glass bowl with the sugar and lemon juice and stir well. Cover with plastic wrap and press to cover the surface of the peaches. Place in the refrigerator overnight.
- Place a saucer with 5 metal spoons in the freezer. Take the peaches out of the refrigerator and place in a large pot. Stir to dissolve any unabsorbed sugar. Taste and add more lemon juice if necessary. The lemon should be subtle.
- Bring the peaches to a boil on high heat, stirring frequently with a spatula. Remove from the heat and skim the foam from the mixture. Mash half of the fruit with a potato masher.
- Return to the heat and cook until the jam has thickened, 25-40 minutes. Test if the jam is ready by using of the spoons in the freezer. Scoop some jam onto the spoon and place in the freezer for 3 minutes. After, check if the jam is thickened and runs off slowly from the spoon. If the jam appears watery it's not done yet.
- Pour the mixture carefully into sterilized jars. There are several ways to sterilize jars (water baths, oven canning). My method is not the only way but it worked well for me. Make sure to do your research to see what works best for you. I washed my jars in soapy water and placed them in the oven at 160 C for about 30 minutes. After I poured the mixture in I placed wax seals on top and screwed on the lid. I them put them in the back of cupboard to set.
- Once the jars are cooled and set label with the date and fruit. Periodically check the jars to ensure no mold is present. Keep stored in a cool dark place.
adapted from Blue Chair Jam Book
Thanks to Tala for jars and jar decorations