Want to see more photos of our trip to the Peach Festival? Click here!
We went to the annual Peach Festival at Weed Orchards last Saturday. As usual, we had a lot of fun and got a lot of peaches, as well as other fruits and veggies. We thought we’d just get peaches for the whole family to share. Instead, we decided to make a few goodies for ourselves, and maybe share those.
The first thing made was a big ole batch of peach jam. We never made it before, but thought it would be worth a shot. Waking up early on Sunday, Mac headed up this recipe, using peaches and some apples (we had a lot in the house). She found a way to make it very simple by actually leaving the skins on the fruit, adding some lemon juice and cane sugar.
Since we don’t have a canner or pressure cooker, Mac remembered that she could clean the jars in boiling hot water, then fill them with the hot jam and set the jars in a hot water bath for about an hour. The jars lids would then seal (be pressed in firmly without bouncing back) before she puts them in the refrigerator to chill and set. Mac has made preserves in the past and has a good memory!
It all turned out great! The right balance of peach and apple. Sweet, but not overpowering. This is great on a piece of toast, atop of some almond or soy ice cream or added in with peach pie filling (We’re making peach pie really soon).
Yeah! We’re Rockin the Sweet Peach Jam!
Source: The Food Duo’s Pick-Your-Own Peach Bounty
Makes approximately 6-8 4oz. jars
- 8-10 peaches, pitted and sliced
- 2 apples, cored and sliced
- Juice of 1 lemon
- 3 c. vegan cane sugar, divided
- Place peach and apple slices, lemon juice and 2 c. sugar in a large mixing bowl. Toss mixture well and set bowl aside for 1 hour
- Add mixture to an enamel pot over medium heat and bring to a full boil. Lower to a simmer and cover with lid
- Cook mixture for approximately 30 minutes, stirring 2-3 times
- Ladle hot mixture through strainer into a bowl. Set aside fruit. Place liquid back into enamel pot
- Stir in remaining 1 c. sugar to liquid and boil to a temperature of 220 degrees or until liquid becomes a syrup, coating the back of a spoon
- Return fruit to the liquid and cook for an additional 10 minutes. Remove pot from heat
- Ladle mixture into hot, clean 4oz jars, leaving 1/4 inch space at the top. Tighten lids and set jars into a hot water bath for about 1 hour or until middle of jar tops are fully pressed in
- Set jars in fridge
- If lid has been opened, the jam should be good for about 1 month. If unopened, it should last 3-6 months