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Water Bath Canning - Peach Jam with Pomona's Pectin

Recipe:

  • 2.5 lbs of Peaches
  • 3 Teaspoons of Pomona's Pectin
  • 1 Cup of Sugar
  • 1/4 Cup of Bottled Lemon Juice
  • 4 Teaspoons of Calcium Water (Comes with the box of Pomona's Pectin)

Pre-Requisites:

  • Prepare Calcium Water: Add 1/2 Teaspoon of Calcium powder to 1/2 cup of water. Mix thoroughly.

Step 1: Prepare your jars and lids!

Clean and sterilize your lids and jars to ensure you do not get debris in your product. Check your jars for nicks, cracks, or imperfections. These will cause failures in your canner.

Step 2: Prepare your fruit!

Cut a slice in the bottom of your peaches and blanch them. You will know they are done when the peaches turn pale. It almost looks like someone has turned down the hue of the peaches. Put the blanched peaches into an ice bath to stop the cooking.

Peel off the skins of the blanched peaches.

Cut and pit the peaches. Place them in a pot with a little water.

Bring your fruit up to a boil. I smashed mine with a potato masher until I got a consistency I wanted.

Put in sugar, pectin, bottled lemon juice, and calcium water. Boil your mixture until it thickens. Usually a minute.

Step 3: Process your jars!

Put your funnel in the jar and fill it up with your hot mixture. Fill your jar to 1/4 inch headspace. Wipe the rims with a clean rag soaked in Vinegar. This will cut through the sticky jam and ensure a good seal.

Put on the lid and ring. Finger tip tight!

Place a rack on the bottom of a pot. Set your jars into the pot.

Put the jars in the canner, and bring it to a rolling boil. Process for a minimum of 10 minutes. Add 1 additional minute for every 1000 feet above sea level.

Step 4: Check your lids!

Once processing is done, take the canner off the heat. Leave the jars in the canner for 5 minutes. Then take out the jars. Leave them in a safe place to cool for 24 hours.

Step 5: Label your jars!

Check your lids after they have cooled completely. Wash, dry, and label your lids. Store in a safe place and enjoy at your leisure!

-Regards,
A Caffeinated Engineer

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