Ingredients with Measurements:
- 4 cups of peaches, peeled and chopped
- 2 cups of blackberries
- 4 cups of granulated sugar
- 1/4 cup of lemon juice
- 1 package of pectin
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine the peaches, blackberries, sugar, and lemon juice. Stir well and let the mixture sit for 10 minutes.
2. Add the pectin to the pot and stir until it is fully dissolved.
3. Bring the mixture to a rolling boil over high heat, stirring constantly.
4. Boil the mixture for 1 minute, then remove it from the heat.
5. Skim off any foam that has formed on the surface of the jam.
6. Ladle the hot jam into hot, sterilized canning jars, leaving 1/4 inch of headspace.
7. Use a bubble remover tool to remove any air bubbles from the jars.
8. Wipe the rims of the jars with a clean, damp cloth.
9. Place the lids and bands on the jars, tightening the bands until they are just fingertip-tight.
10. Process the jars in a boiling water bath canner for 10 minutes.
11. Remove the jars from the canner and let them cool on a wire rack for 24 hours.
12. Check the seals on the jars. If any jars did not seal properly, refrigerate them and use them within a few weeks.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Boiling water bath canner: 212°F (100°C)
Serving size:
This recipe makes approximately 8 cups of jam.
Nutritional information:
Serving size: 1 tablespoon
Calories: 50
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total carbohydrates: 13g
Dietary fiber: 0g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- You can use any type of fruit in place of the peaches and blackberries, such as strawberries, raspberries, or blueberries.
- You can use honey or maple syrup in place of the granulated sugar.
Variations:
- Add a pinch of cinnamon or nutmeg to the jam for a warm, spicy flavor.
- Add a splash of vanilla extract to the jam for a sweet, aromatic flavor.
- Add a tablespoon of balsamic vinegar to the jam for a tangy, complex flavor.
Tips and tricks:
- Use ripe, juicy fruit for the best flavor and texture.
- Stir the jam constantly while it is boiling to prevent it from burning.
- Use a canning funnel to make filling the jars easier and less messy.
- Use a jar lifter to remove the hot jars from the canner to prevent burns.
- Label the jars with the date and type of jam for easy identification.
Storage instructions:
Store the jars of jam in a cool, dark place for up to 1 year.
Reheating instructions:
To use the jam, simply spoon it out of the jar and spread it on toast, biscuits, or scones.
Presentation ideas:
Serve the jam in a small dish with a spoon for easy spreading.
Garnishes:
Garnish the jam with a sprig of fresh mint or a slice of lemon.
Pairings:
Serve the jam with fresh bread, croissants, or muffins.
Suggested side dishes:
Serve the jam with a side of fresh fruit or yogurt for a healthy breakfast or snack.
Troubleshooting advice:
- If the jam is too runny, you may have used too little pectin or not boiled it long enough.
- If the jam is too thick, you may have used too much pectin or boiled it for too long.
Food safety advice:
- Always use clean, sterilized canning jars and equipment to prevent contamination.
- Follow the processing time and temperature guidelines to ensure that the jars are properly sealed and safe to eat.
- Discard any jars that show signs of spoilage, such as mold or an off odor.
Food history:
Jam-making has been a popular way to preserve fruit for centuries. The addition of pectin, a natural thickener found in many fruits, makes the jam thicker and more spreadable.
Flavor profiles:
This peach-blackberry jam is sweet and fruity, with a hint of tartness from the lemon juice.
Serving suggestions:
Serve this jam on toast, biscuits, or scones for a delicious breakfast or snack.
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