When in Doubt…Leave it at 350

baking, cooking, and other adventures

Brown Bagging It… August 7, 2008

Filed under: Jams and Jellies — pastrybrush @ 7:55 am
Tags: ,

….with PEACHES.

Like I said last week, my parents are in town/3 hours away. When I went to visit them I was only there for 3 hours so I didn’t have time to make a trip to my favorite orchard and grab the best freestone peaches in the world. A few days ago my dad called saying they were on their way over there, so I put in a order for a peck of peaches and some local wildflower honey.

Tuesday I received a gigantic bag of peaches and shoved my head right it. They smelled so good. My first task was to make some Peach and Blackberry Jam for the Second Annual Jam and Jelly Exchange that Molly of Battered-Splattered is having. I am also going to try to find a good Peach Oat Scone recipe and fiddle with that later this week and if there are peaches left over probably just some regular peach preserves. Who could pass that up?

Peach and Blackberry Jam

Modified Sure Jell Recipe

4 cups Peaches, peeled, diced, and seed removed


The yummy jam cooking away 🙂

1 cup crushed blackberries

2 Tbsp lemon juice

3 cups granulated sugar

1 package Sure Jell Pectin for less or no sugar recipes (pink package)

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PEEL and pit peaches. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.

MIX 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


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