More Peaches

Good! You are still there! I used almost half of the peaches for canning and then peeled the rest for Orange Peach Jam. One of my favorites! It is still quite a new recipe to me, so I was tweaking it and making changes on the blog. I found out that as you multiply the amounts it makes more than expected. So it was a bit difficult to say exactly how many peaches and oranges to use. Not a big deal. I blended all the fruit proportionally (3 parts peaches, 1 part oranges) collecting it in a large bowl and later measured out individual batches (as per recipe) as I cooked.  

I have found that it is important to let the blended fruit come to a full rolling boil before setting the timer to three minutes. This will allow a thick runny texture that I love because the dribbles are so tasty. If you are looking for more of a marmalade texture, cook it longer - maybe five to ten minutes - or use more pectin. (According to the original recipe, using no pectin, cook about an hour. I would definitely double the batch for that amount of cooking time to make it worthwhile. Stir as needed.)

 

A canning funnel is almost mandatory. It is the handiest canning tool you can invest in. 

I like to collect nice jars to use over and over. Since I often freeze my jam, it does not matter if the lids do not seal. However, for gifting, I want to be sure they do.

See what I mean about the texture?
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