Comments on: Peach Jam

By: sharycontrary

sharycontrary — Wed, 31 Aug 2011 18:06:04 +0000

Oh noes! I forgot the lemon, but added gin (http://www.withaglass.com/?p=268) Will they be ok?

By: Natalie

Natalie — Sun, 28 Aug 2011 14:53:35 +0000

I use the No Sugar Needed powdered pectin with 1 box to 6 cups of peeled, diced peaches. I cut them up and drop them into a gallon of water to which 3/4 cup lemon juice has been added, to keep them from darkening. I mix 1/4 of sugar with the pectin and add that to the peaches (drained of the liquid) in a large pan. Cook until it comes to a full, rolling boil. Add 4 cups additional sugar and bring to a boil once again and cook for 2 minute. The secret to getting the jam to set well is not to overcook. The longer the pectin cooks, the less it jells the jam. An immersion blender would be a good item to use to break up the large pieces of peach, or you can use a food processor before you start the process. The No Sugar Needed pectin allows you to use a smaller amount of sugar or sugar and Splenda if you wish.

By: Riverrat

Riverrat — Sat, 27 Aug 2011 20:49:30 +0000

I made peach jam 2 yrs ago that didn’t set up so well, kind of runny as you say. Turned out my family loved it as pancake syrup! now this year they are asking me to make some more peach syrup??

By: marisa

marisa — Wed, 24 Aug 2011 03:19:05 +0000

Mario! I remember you guys well! I am SO glad to hear that you like that recipe and I can’t wait to see it on your site. Thanks so much for taking the time to leave a comment!

By: Mario

Mario — Wed, 24 Aug 2011 03:11:48 +0000

Marisa- met you a year ago at class you did at Terrain. We were the guys from Indianapolis. Just tried this recipe tonight with fresh Michigan peaches. The immersion blender turned the fruit into a beautiful jammy texture. This might be my new favorite recipe. Hope to share on my gardening blog- with a link to your site!

By: marisa

marisa — Sat, 20 Aug 2011 21:19:55 +0000

Powdered pectin will give you a far firmer set than liquid pectin does.

By: Nancy

Nancy — Sat, 20 Aug 2011 19:53:02 +0000

Do I have to use liquid pectin or can I use powdered pectin?
Thanks!

By: Christina

Christina — Sat, 13 Aug 2011 13:02:06 +0000

Oh yummm!! Just finished making this recipe this week. Cannot wait to break into those jars this winter! Took your suggestion and added a touch of vanilla~ the aroma is unbelievable. I think this will also make a great filling for turnovers. Another great recipe!!

By: debra calvert

debra calvert — Fri, 22 Jul 2011 17:22:31 +0000

My daughter has this wonderful peach tree in her back yard I have already made four peach pies now I am going to make peach jam, can’t wait to try your recipe!!!

By: Joy Wegand

Joy Wegand — Tue, 19 Jul 2011 14:21:39 +0000

Sounds great! A litte bourbon with peaches is right up my alley – I don’t drink but eat… well now!!!