Tuesday, August 18, 2009

Peach Jam

When I was little, my mom would buy peaches by the 1/2 bushel, and can them. She used my Grammy Alice's old canning kettle, and quart-sized Ball canning jars. I remember playing with the circular canning lids while sitting on the floor, where the living room met the kitchen, watching my mom skin the peaches, prepare the simple syrup, cook it all, then ladle it into the hot clean jars, after which they'd go into the canning (sterilizing) kettle. When they were done, she'd lift them out with a stainless steel cage, into which each jar nestled.

I've channeled this heritage by making peach jam this evening. Sometimes, I crave the instantaneous results that such efforts yield. I have seven jars of peach goodness, after 1 hours work tonight.

This recipe is simple - 5 cups of peeled, chopped peaches, 1 box of granular pectin, 5 cups of sugar, 2 tablespoons lemon juice. Boil. Ladle into jars. Process jars in boiling water 10 minutes. And there you have it - holiday gifts ready for the packing. If they make it until then! I sneaked a few spoonfuls of this, and it is mmm, mmm, good!

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