Mmmm Mmmmmmm Good!!!
I had two things conspire against me today. The first was described in my last post - the picking of our very first peaches from our own tree. The second was reading Nanc's latest post over at Curtains. The post was about double dutch but in it she talked about all the canning and preserving she had been doing in order to put away good and fresh food for the upcoming winter. It got the gears in my head spinning. How could I have good peaches all winter long? My grandmother has been preserving the peaches from her orchard for decades by pickling them. They are delightful. However, my mind was thinking along the lines of peach jam. I decided to find a recipe for peach freezer jam and make a batch (or three). After a little family effort and a couple of hours time we have 12 pints of fresh peach freezer jam. Now if I only had a good recipe for homemade bread. Anyway, here's the recipe we used:
4 cups peeled, crushed fresh peaches
1/4 cup fresh strained lemon juice
1 package (1 3/4 ounces) powdered fruit pectin
1 cup light corn syrup
5 1/2 cups sugar
Measure peaches into a large kettle; add lemon juice. While stirring with a wooden spoon, slowly add the pectin. Let stand 20 minutes; stir every 5 minutes to blend pectin with fruit. Add syrup and blend well; add sugar and blend well. Cook over low heat to about 100°, just warm to the touch. Do not allow mixture to become hot. Pour jam into jars to within 1/2-inch of top. Cover jars at once. Let stand until jelly consistency. Store in freezer until ready to use.