With summer coming to an end, it's the last week of Georgia peaches. Here's a simple recipe with a twist for making peach jam. We recommend applying a dollop (or two) of jam atop homemade buttermilk biscuits, mixing in fruit salads, or adding to your iced tea as a sweetener.
- 4 pounds Peaches
- 3 cups Sugar
- 2 Tbl Lemon Juice
- 2 each Cinnamon Sticks
- 1 cup Dried Currants
- Wash jars and bands in hot, soapy water. Rinse
- Place jars inside a canner filled with water, bring to boil.
- Boil jars for 15 minutes to sterilize.
- Place lids and bands in warm water, do not boil. Leave until ready to use.
- Rinse the peaches under cool running water.
- Place whole fresh peaches in a pot of boiling water for 2 minutes. I scored peaches and roasted at 400F for 6 to 8 minutes until skins are able to be peeled off. Allow to cool at room temperature.
- Remove and place in a sink with cold ice water.
- Peel peaches, remove the pit, slice in half, then into quarters.
- Slice each quarter into 2 or 3 chunks.
- Place cut peaches in bowl and toss with lemon juice.
- Place in food processor and pulse into small bits but do not liquefy.
- Place a saucepan on stove, set to medium heat.
- Add water, then sugar and stir until sugar is dissolved.
- Add peach pulp and continue to stir until it thickens.
- Add Cinnamon Stick
- As it thickens, stir frequently to prevent sticking and burning.
- Fold in dried currants once the jam is to the consistency you desire.
- When done, ladle into hot jars, leaving 1/4 inch headspace.
- Remove air bubbles, wipe rim, add lid and band. Finger tighten.
- Process 10 minutes in a boiling water canner or according to the time for your altitude.
- Remove from canner, and place on folded towel for 24 hours in a draft free location.
- May be stored in a dark cool place for a year or longer.