We Can CAN: Peach Jam & Peach Butter

Psychgrad and I were both fortunate enough to participate in the Loblaw Company Grown Close to Home campaign.

Since we're totally on board with fresh and local, I couldn't wait to get into the whole process. Psychgrad went into more detail on the products HERE .

We have a fabulous crop of peaches this year and for less than $5.00/basket and a little bit of effort, extending the enjoyment of these peaches was a no brainer.


Today's recipe are submitted to the Hearth and Soul Blog Hop (formerly known as Two for Tuesdays)

The mission of Hearth n'Soul simply is:

Food from your hearth, to feed your soul. Food that follows your intuition. Preparing food from scratch to nourish your family…body, mind AND soul! Food made with your own hands…infused with energy and passion and intent. Real food made by real people to feed real families (big and small, in blood or spirit). Ingredients from scratch, be it something grown in your garden or raised on your land…food foraged in the field or woods…food from local farms, farmers, or farmers markets…or even ingredients chosen by you from your local market that will be turned into something that feeds your soul. Tapping the food memory that each of us has stored inside; letting it guide and influence our own time in the kitchen.

When you submit an entry to HnS, you're linking to a number of blogs and sharing your interpretation of REAL FOOD!!!! Check it out HERE

Lifelong fun starts with some very basic tools. Once you have them, you're good to go save for some inexpensive part replacements.



I found some starter information at All Recipes or you can go to the Loblaw website for more information on safe canning procedures.

Group Recipes peach butter shares the flavour of the peach without having to use too much sugar.

8 cups peach pulp (need about 18 medium-sized peaches

2 cups of honey

2 cups sugar

Prepare the peach pulp:

Wash, scald, peel, pit and chop the peaches

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• Place the peaches in an 8-quart stock pot or dutch oven, with just enough water to prevent them from sticking, about 1/2 to 1 cup of water.
  
• Put the lid on the pot and cook over medium heat, stirring frequently, until the peaches are soft.
• Press the cooked peaches through a sieve or food mill. Measure the pulp.
• Prepare the Peach Butter:
• Stir in the sugar and honey.
• Cook until the mixture thickens, about 30 minutes. Stir frequently to prevent sticking.
• When it's almost done, it will start to spit and sputter so be careful that none of the peach butter splashes out onto your skin.
• Remove the pot from the heat and pour into hot, sterilized jars, leaving 1/4-inch of head space.
• Adjust caps. Process pints and quarts for 10 minutes in a boiling water bath. Makes about 6 pints.
  
  
  
  Here's Psychgrad to tell you about her peach jam:
  
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  I recently heard the saying: The difference between successful and unsuccessful people is that successful people fail more.
  
  I like that. Now, I just have to remember to consider failures part of the path to success.
  
  Certainly, in this case is true. My initial canning fail turned into peach jam success.
  
  Peach Jam
  
  Makes about six(8 ounce)jars. (less for me)
  
  4 cups - finely chopped peaches (pitted and pealed)
  
  2 tbsp - lemon juice
  
  1 - package (1.75 oz) of regular powdered fruit pectin
  
  5 cups - granulated sugar
  
  Check out this link for the rest of the instructions
  
  
  
  
  The jam tastes great and has nice chunky fruit bits throughout. I want to make one more type of jam before the winter.