Peaches, peaches, peaches! I can’t help myself, if I pass a peach stand, I stop and buy some. It feels like they are around for so short a period, I have to indulge while they are here.
But sometimes, I buy too much. I had 8 peaches that were threatening to over-ripen. So, I searched for a good peach jam recipe.
I found one that looked good, adjusted it for my peaches and ended up with 4 beautiful and yummy jars of peach jam.
from Canal House Peach Jam by Melissa Hamilton and Christopher Hirsheimer
12 large ripe freestone peaches (locally grown)
2 tablespoons fresh lemon juice
3 cups sugar
1 teaspoon kosher salt
Sterilze the jars – heat the oven to 250F. Wash the jars and lids in hot, soapy water and rinse well. Heat in the oven for 10 minutes. Note: After the 10 minutes, I leave them in the oven with the heat off until ready to use.
Using the tip of a paring knife, score an X in the bottom of each peach. Working in batches, cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool.
Peel and cut over a medium bowl into ½”-thick slices to collect juices.
Combine peaches with their juices, lemon juice, sugar, and salt in a large saucepan.
Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
Bring peach mixture to a gentle boil over medium-high heat (you want slices to stay intact). Reduce heat and simmer gently, skimming foam from surface as needed, until peaches are translucent, juices are reduced by half, and a candy thermometer registers 220°, about 20–25 minutes.
Carefully divide jam among half-pint jars, cover, and chill 12 hours.
DO AHEAD: Jam can be made 1 month ahead. Keep chilled.