Editor’s Note: Please welcome new contributor Jessica Alter, who joins ES as our resident canner/jammer/pickler/all-around put-it-in-a-jar-er.
Welcome to “Put it in Jar,” your go-to guide for must-make jams, plump pickles and anything else that can be stored in or served in…well, a jar. READERS BEWARE: I am not an expert in the field of canning or preserving. For the most part, I’m going down this rabbit hole because A) I enjoy topping my carbohydrates with sweet goodness in the form of gooey fruit and B) I love jars.
This past weekend I decided to start off by making a simple batch of peach jam. When looking for the perfect recipe, I wanted to make something so easy that I couldn’t possibly screw it up. (I’m encouraged by positive reinforcement. Failure makes me give up.) This recipe from Food & Wine was just the ticket. Peaches. Sugar. Lemon Juice. ‘Nuff said.
Begin by peeling and pitting the peaches into 1/2 inch wedges. So far, so good…
Once you’ve stirred the sugar in with the peaches, bring the mixture over to the saucepan and add in the lemon juice. This is when the magic happens. While simmering over the course of about 30 minutes, the fresh peaches will transform into the soft and buttery smooth texture you want. Wham. Bam. JAM.
Recipe: Peach Jam