As I explained in my Pressure Canner review post, I am a total canning newbie. I jokingly call myself the self taught canner! That hasn’t reduced my zest for canning though. I am absolutely addicted, so be warned – there will be an onslaught of canning stuff.
It was pretty much kismet when I called Kevin’s parents to ask them to pick up the canner for me. They were coming to our area the next day. Their delivery was quicker than Amazon Prime! Before I even had my canner in-hand, or touched it, I went out and bought myself a 20lb box of Freestone BC Peaches. They were unbelievably amazing, and I canned most of them into peach slices, I sliced and individually froze some, and the crown jewel – peach jam.
It’s so freaking good. And pretty easy!
I used my All American Pressure Canner as a water bath canner for this recipe. It worked perfectly. I just made sure to fill it up with water and bring to a boil that was about an inch over my jars.
I made plain peach jam, I made peach vanilla bean jam, I made peach mint jam, and I made peach grand marnier jam! So far, we’ve only tied into the peach vanilla bean and it is amazing. Fresh, vibrant, bursting with delicious peach flavour and not too sweet. This is a recipe I’m going to find myself making again and again.
My trick for getting three different flavours out of each batch: prep containers! I have prep containers just like these in a variety of sizes, 8oz, 16 oz, 32 oz. I use them extensively in the kitchen. For my peach jam, I sliced my half vanilla bean and scraped out the seeds and added that along with 2 tsp Tahitian vanilla to a container. In the case of the peach mint jam, I took some of the frozen mint I harvested from Kate’s garden and diced 5 leaves and left one whole, and placed that in another 8 oz container. The Grand Marnier jam is pretty straight forward, but I added 2 tbsp of Grand Marnier to a third 8oz container.
I didn’t want to waste any time while ladling my jam, so this worked perfect. I would scoop one ladle of jam into the jar, then dump my flavourings, and then fill up the jar before gently tightening the lid and processing.
* I’m going to assume that you, person reading this recipe, have a basic grasp on canning to keep my directions more brief*
- 12 large peaches, approx 4 lbs
- 4 cups sweetner of your choice, I used organic cane sugar
- Flavourings of choice - plain also works
- Sterilize jars - I used the oven method (wash in hot soapy water then place face down on a lined baking sheet in the oven at 225f for at least 15 minutes or until ready to use) and prepare water bath canner by filling with water deep enough to cover jars by an inch.
- Meanwhile, bring a large pot of hot water to a boil and prepare an ice bath. Once the water is boiling rapidly drop the peaches into it for 45 - 60 seconds, then quickly remove with a slotted spoon into the ice bath. At this point the skin should just slide off, if not, use a pairing knife to help with the sticky spots.
- Place the peeled peaches in a bowl filled with cold water and a healthy squirt of lemon juice until you're ready to cut them.
- Drain the pot used to peel the peaches, and wash out. Cut peaches in halve lengthwise and remove the pit, then coarsely chop and add to pot, dump sugar on top.
- Simmer peaches down for up to 2 hours, until lightly caramelized and jam is at the sheeting stage.(more on sheeting stage here)
- Remove jars from oven one at a time, and ladle hot jam into them. If adding flavourings, do so in the middle of ladling. I had small containers and I used them to contain my flavours until I was ready to use them, then dumped into jars as required. Fill each jar leaving ¼" head space.
- Place a new, warm lid on top and tighten the ring finger tight. Using jar gripper, gently lower jars into water bath and process for 25 minutes.
- Using jar gripper, carefully remove the jars keeping them upright and place in a safe spot for 24 hours without touching. After 24 hours have passed, you can check the seal on each of the jars, if you can press down on the lid and hear an audible pop, the jar has not sealed - place that one in the fridge and eat it first.