Label jars with date of your project and be proud. Allow to cool completely and screw top to tighten.ġ4.
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Remove from boiling water with tongs and place on doubled tea towel out of the way for about 12-24 hours. Bring large pot of water to a boil again and place filled and closed jars into boiling water for 15 minutes. Place ring on jar and screw it shut VERY lightly.ġ2. Place lid on jar but do NOT press center button down. Wipe lip of jar so it is very clean (any residue may interrupt a good seal).ġ1. Using a measuring cup, dip into fruit pot and place jam into hot jars (you may use a funnel here), leaving enough head space for expansion. Using the tongs, remove 3-4 jars and lids from their respective pots and place on a doubled tea towel on countertop.ĩ. Test to see that it is thick enough by dipping a spoon into the fruit and watching the drips fall off the spoon. Add sugar, lemon juice, cinnamon and vanilla to pot and simmer actively for 45-60 minutes, uncovered. Cut all peaches into slices or chunks and place in pot to cook.Ħ. Working over the sink, peel peaches with a pairing knife or your hands. Cook for 1-2 minutes, scoop out of water with large strainer and plunge into ice bath in sink.ĥ. Bring a second large pot of water to boil and gently place whole peaches in water. Close the drain in clean sink and fill halfway with water and ice to create an ice bath.Ĥ. Lids and rings should simmer in a separate pot for 5 minutes.ģ. Bring a very large pot of water to boil and sterilize jars, following the USDA guidelines linked in blogpost, above. Wash jars, lids and rings in hot soapy water and rinse thoroughly.Ģ. You'll need: 10 half pint jam jars with lids and rings (buy at hardware store),ġ large pot for sterilizing jars, 1 medium pot for heating lids and rings, 1 large pot for simmering fruit, measuring cups, tongs for removing hot jars from boiling water, funnel for filling jarsġ. Watch for recipes and a giveaway of of Emily Paster’s just released book, The Joys of Jewish Preserving.
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#Peach truck jam recipe how to#
If you’d like more on how to preserve summer fruit, see Sherri Brooks Vinton‘s book, Put ‘Em Up! Fruit: A Preserving Guide and Cookbook. If you’d like to make lip-smacking cherry jam click our link here. Be sure to check your farmers’ market and support local. If you’re in my neck o’ the woods, add yourself to Gilbertie’s Herbs and Garden Center to learn more about what they’re growing and all kinds of special events and classes, including when the Carolina Peach Truck will be rolling to a stop there again.Īnd closer to home, many states grow peaches. The refrigerated trailer rolls up the east coast from South Carolina twice a summer, making multiple, well publicized stops in towns between Boston and their home farm. For more on the Carolina Peach Truck’s schedule, friend them on facebook here. If you want to buy South Carolina peaches straight from the source: Be sure to use clean dipping spoons to avoid contaminating your precious spread. If you’d like to skip the sterilization you may refrigerate your jam in tightly closed jars for 3-4 weeks. Simply read through the appropriate section and get ready to make luscious peach jam. Better safe than sorry so don’t be put off. Safely is the key word here so please read Steve’s blogpost all the way through before you begin.įor the USDA’s complete guide to home canning, click here. I’ll keep the directions below very simple and advise that you check this blogpost from Taste of Southern for a detailed description of how to can safely. The part that was daunting for me was the sterilization issue. The best part is that when fresh fruit is scarce in the winter and you’re yearning for a heaping spoonful of summer sunshine, you’ll have this jam to remind you that warmer days are coming. Your home will smell divine (maybe better than Friday night chicken) and your family and friends will appreciate your efforts.
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#Peach truck jam recipe free#
We gave the fruit a day to soften a bit more and got right to preserving this ultimate taste of summer by making pectin free jam together.
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Luckily, my gal-pal Elise, blogger at Much Ado About Stuffing, was a veteran jammer and suggested that we share a box (18 pounds of fruit equals about 50 peaches). I was already salivating in anticipation of the cooling sweet taste of the south. And so began my first foray into making jam from organic, perfectly ripe, just harvested, fuzzy, wet and wonderfully messy, farm to table peaches. At 9:00 on a steamy summer Friday that was so hot that I had already downed three iced teas, the owner of Watsonia Farms pulled his refrigerated Carolina Peach Truck, neatly stacked with cases of fragrant southern Freestones, into the lot at Gilbertie’s.