I hope that everyone had a happy and safe Fourth of July! Here at the homestead, we had a quiet and relaxing day. No farm work, picking out new chickens to add to our flock, feet up, delicious summer mocktails, and, ok, finally at 2 pm I had to do something and made some peach jam!
Texas peaches are here. They are big, juicy, and absolutely perfect. We snacked on them, grilled them (served with ice cream), and still had plenty to whip up some jam. We even fed a few to the chickens! I don’t share jam recipes as often as I should, but here is a great recipe for peach jam!
- 4 pounds of peaches, peeled, pitted, and chopped
- 2 cups of sugar
- 1/4 cup of lemon juice
- Place chopped peaches into a pot and bring to a boil
- Use a potato masher periodicaly to mash peaches into smaller pieces
- Stir often so that the peaches do not burn on the bottom of the pot
- After 30 minutes or so add the sugar and lemon juice
- Return to a boil for about ten minutes or until the jam begins to gel
- Remove from heat and transfer the jam to jars
If you do not want to cook the jam for what seems like forever, you can add pectin to speed up the gel process. You can store this jam in the fridge in Tupperware, or use the traditional water bath canning method and store it in the cupboard up to a year.