August is Peach Month – time to make a big batch of peach jam!
Fresh peaches are one of the universe’s great gifts. For decades my “tropical island castaway” foods were dark chocolate, a vine-ripened tomato, and a lush, juicy peach picked off the tree. Now that I have a backyard peach tree, I weirdly tend to eat fewer in season, and preserve more for the rest of the year.
Peach Jam is a simple way to get that fresh peach flavor in a jar. Be sure to use a large pot for this recipe, as it does spit quite a bit while cooking. You can use lemon juice instead of lime, but I enjoy the peach-lime combination.
Peach Jam with Lime
- 8 cups peeled,diced, slightly crushed ripe peaches
- 6 cups granulated sugar
- 1/4 cup lime juice
- Add all ingredients to a large sauce pot or Dutch oven.
- Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
- Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point (220 degrees),usually between 25-45 minutes.
- Spoon hot jam into prepared jars, leaving ¼ inch headspace.
- Wipe the lip of each jar with a damp paper towel, top the jars with a lid and lid ring.
- Process in a water bath canner for 15 minutes. Remove and let cool completely.
- Makes about 7 (1/2 pint) jars