In Denver, fruit trees are everywhere. EVERYWHERE. These peaches came from a tree in someone’s front yard, picked in the dead of night (ok, it was more like 9pm. But it felt like the dead of night.).
This jam is sooooo good!!! I don’t have any canning information since, just as in the last post about the applesauce, it hasn’t been tested for pH or anything. It is so tasty and the batch is so small that I don’t think it’ll make a difference, though — this jam won’t get a chance to go bad! I discovered my dishwasher has a sanitize setting (woohoo!), so I didn’t even have to boil the jars first. Could it get any easier?
- 2 1/2 cups fresh peaches* (mash or puree half, dice the other half)
- 2 tbsp Ball RealFruit Low or No-Sugar Needed Pectin
- 1 cup granulated sugar
- 1 tbsp lemon juice (bottled)
- 1/2 tsp butter (to help prevent foaming)
NOTE: If your bread machine doesn’t have a jam setting, don’t make jam in it.
Dump all ingredients into your bread machine’s bread pan in the order recommended by the manufacturer, snap the pan into place, turn it on and select the Jam setting. Wait until it’s done, then ladle into jars and let them cool. Refrigerate and enjoy!
* I macerated the peaches in ~ 1/2 cup of sugar and some vanilla bean pieces (split) before making the jam.