Keep a couple small plates in the freezer while you cook the peach preserves. ![]() Allow the preserves to reduce for about 30 minutes, and then you can test for a set. Use a potato masher to get the consistency you want, even an immersion blender if you don’t want bigger pieces. Skinned and diced peaches go into a big pot with lemon juice (fresh is best) and come to a boil. How about the Kirsch or Amaretto Cherries or some simple Canned Rhubarb or Blueberries? Or try these amazing Cheese Crackers or some Ginger Snaps.If you’ve made jam or preserves before (even if you haven’t) this is super simple. Preserved fruit either with or without alcohol is great as well. Some of my favorite things to give as a gift are infused oils or vinegar, like the Wild Garlic Oil and the Cherry Vinegar. I love making homemade presents for my friends and family and this fresh peach jam makes a wonderful present. Once you open a jar, keep it refrigerated.Cool dark place: Keep jars that were canned in the water bath in a cool dark place.Freeze the jars if you wish, the preserves will keep even longer.Once you open a jar, try to consume it in about one month. Refrigerate: If not canned in a water bath, keep in the refrigerator, the jam will be fine for at least six months, probably longer.Carefully remove from the water bath using a jar lifter, place on a folded kitchen towel, and let cool completely.įor reliable and more detailed information on water bath canning, make sure to read these Canning Guidelines, they are able to answer probably any question you ever had about canning. The processing time depends on the altitude as well. If you make a large batch, can the peach jam without pectin in a water bath canner for about 10 minutes. You can also freeze it for at least one year. You can keep the jars in the fridge, they will be fine for at least 6 months, probably longer. This is a small batch recipe, you will have about 4 jars of peach jam. Always remove the pot from the heat while checking to interrupt the cooking process, if it continues cooking while you check, you might overcook it!.For a thicker consistency add another couple of minutes to the cooking time, but don’t overdo it, or you will not be able to spoon the peaches out of the jars anymore.If they don’t remain separated, continue cooking the jam for another two minutes and check again. Run a line with your finger through the middle of the pool of jam, it should wrinkle slightly, and the two parts should remain separated. Pour about one teaspoon jam on the freezer-cold plate, leave it for about 30 seconds. Place a saucer in the freezing before you start preparing the preserves.If you don’t have a digital thermometer, you can check with the cold saucer method.However, the temperature needed for the jam to set is slightly different depending on the altitude the higher the altitude, the lower the gel point temperature of the preserves. Thermometer: the preserves should have reached a temperature of 104 degrees Celsius/ 220 degrees Fahrenheit. ![]() There are two methods of checking if the peach jam without pectin is ready.
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