Ingredients with Measurements:
- 4 cups of peeled and chopped peaches
- 2 cups of granulated sugar
- 1/4 cup of fresh thyme leaves
- 1/4 cup of lemon juice
- 1 package of pectin (1.75 oz)
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 chopped peaches, sugar, thyme leaves, and lemon juice. Stir well and let the mixture sit for 30 minutes to allow the sugar to dissolve.
2. Place the pot on the stove over medium-high heat and bring the mixture to a boil, stirring occasionally.
3. Once the mixture is boiling, add the pectin and stir well. Let the mixture boil for 1 minute, stirring constantly.
4. Remove the pot from the heat and skim off any foam that has formed on the surface.
5. Using a canning funnel, ladle the hot jam into sterilized canning jars, leaving 1/4 inch of headspace.
6. Use a bubble remover tool to remove any air bubbles from the jars.
7. Wipe the rims of the jars with a clean, damp cloth and place the lids and bands on the jars, tightening the bands until they are finger-tight.
8. Using a jar lifter, place the jars in a water bath canner filled with boiling water, making sure the jars are covered by at least 1 inch of water.
9. Process the jars in the water bath canner for 10 minutes.
10. Using a jar lifter, remove the jars from the canner and place them on a towel to cool.
11. Once the jars have cooled, check the seals by pressing down on the center of the lids. If the lids do not move, the jars are sealed and can be stored in a cool, dark place for up to one year.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Water bath canner: boiling water
Serving size:
This recipe makes approximately 6-8 half-pint jars of jam.
Nutritional information:
Each serving (1 tablespoon) contains approximately 45 calories, 0g fat, 12g carbohydrates, and 0g protein.
Substitutions for ingredients:
- Peaches: You can substitute the peaches with other stone fruits such as apricots, nectarines, or plums.
- Thyme: You can substitute the thyme with other herbs such as rosemary or basil.
Variations:
- Peach-Vanilla Jam: Add 1 vanilla bean (split and scraped) to the mixture before boiling.
- Peach-Ginger Jam: Add 1 tablespoon of grated fresh ginger to the mixture before boiling.
Tips and tricks:
- Use ripe, but not overripe, peaches for the best flavor.
- Stir the mixture frequently while it is boiling to prevent it from sticking to the bottom of the pot.
- Use a candy thermometer to ensure the jam reaches the correct temperature (220°F) before adding the pectin.
- Sterilize the jars and lids before using them to prevent contamination.
Storage instructions:
Store the jars in a cool, dark place for up to one year.
Reheating instructions:
To reheat the jam, place the jar in a pot of simmering water until the jam is warm.
Presentation ideas:
Serve the jam in a small dish with a spoon for spreading.
Garnishes:
Garnish the jam with a sprig of fresh thyme.
Pairings:
Serve the jam with toast, scones, or biscuits.
Suggested side dishes:
This jam can be served as a condiment with cheese or charcuterie boards.
Troubleshooting advice:
- If the jam doesn't set, you can reprocess the jars with additional pectin or use the jam as a sauce instead.
- If the jars don't seal, you can refrigerate the jam and use it within a few weeks.
Food safety advice:
- Follow proper canning procedures to prevent contamination and spoilage.
- Discard any jars that show signs of spoilage (such as mold or off odors).
Food history:
Jam-making has been a popular way to preserve fruit for centuries. The addition of herbs such as thyme adds a unique flavor to the jam.
Flavor profiles:
This jam has a sweet and tangy flavor with a subtle herbal note from the thyme.
Serving suggestions:
Serve the jam as a condiment with breakfast or brunch dishes.
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