Dizzy Peach Jam

By Christine Manning

ET32 PeachJam

When making peach jam, you will most likely need to add commercial pectin (unless you are super industrious and make your own), as peaches are low in natural pectin.

Makes 7 or 8 250 mL jars

4 pounds peaches, peeled, pitted and crushed
3/4 cup brandy
1/4 cup freshly squeezed lemon juice
7 cups granulated sugar
2 pouches (3 oz each) liquid pectin
1/2 tsp unsalted butter

In a large pot. stir together the peaches, brandy, lemon juice and 3 1/2 cups of the sugar. Cover the pot and let stand for 20 to 30 minutes.

Stir in the remaining 3 1/2 cups of sugar and the butter. Over medium-low heat, heat the mixture, stirring constantly, until the sugar dissolves completely. Increase the heat to medium high and continue to stir until the mixture comes to a full rolling boil, about 20 to 30 minutes. (Don't rush it as you want to allow some of the brandy to evaporate; otherwise the jam won't set.) Remove the pot from the burner. Skim off any foam from the surface.

Return the pot to the stove. Bring the contents to a full boil. Add the pectin and continue stirring until the mixture reaches a full rolling boil again. Boil and stir for another minute and then remove the pot from the stove.

In order to prevent the fruit from separating, let the jam sit for 5 to 8 minutes, stirring from time to time. Ladle the jam into hot, sterilized 250 mL jars, leaving 1/4-inch of headspace. Wipe the rims, put on the lids, and process the jam in a water bath for 10 minutes.