I tried Pomona’s for the third time last week and I was pretty successful. I used my unorthodox method again of mixing some of the juice from the canning pot with the pectin and then added the whole lot back into the pot. I’m pleased with the delicate colour and flavour of this jam. The honey and vanilla accent the sweet peach.
I am completely sick of peeling peaches. I was considering ordering another box from The Petters but right now I get both irritated and exhausted just thinking about it. I did just go to their site to get the link though and I almost ordered another half box of white peaches. It is like I have some kind of sickness. I better go lay down after this post and think things through about what my peach canning addiction is doing to my husband. I have a pretty strong feeling he would be pretty pissed off if he has to hear me ask, “Can you come up and help me peel these f*#king peaches?” The man works hard and deserves a little time to play Xbox. Peach peeling is my kitchen nemesis now though, that and coleslaw (I can’t make that to save my life).
This recipe would work just fine with regular peaches if you can’t find a white variety.
- 6 cups chopped peaches
- 2 cups sugar
- ½ cup honey
- ¼ cups brandy
- 2 tbsp lemon juice
- ½ vanilla bean
- 4 tsp calcium water
- 3 tsp Pomona Pectin
- Wash and sterilize jars, lids, and tools. Keep the jars warm so they are ready for the hot jam. Boil the lids only 5-10 minutes just before you are ready to use them so that the seal part is soft.
- Peel and chop the peaches.
- Add the sugar, honey, lemon juice and brandy.
- At this point I decided I wanted a finer jam so I pureed it a bit with my immersion blender - a totally optional step.
- Cut a vanilla bean in half and scrape out the seeds. Add the seeds and half pod into the pot with the peaches. Stir well.
- Add the calcium water.
- Heat and stir for a couple of minutes. Take some of the sugary juice out of the pot and mix it with the pectin. Stir until it is combined and then add it to the pot with the rest of the ingredients.
- Stir well and bring the mixture to a boil and let it boil for 15-20 minutes. It should be thick and glossy. You can also take a spoonful out and test to see if it is set.
- If the jam is set then ladle the jam into the hot, sterilized jars.
- Wipe the rims of the jars if you splattered a bit and place the heated lids on the jars. Put the rings on the jars and tighten – but do not too tight.
- Process in a canning pot with a rack in boiling water for 10 minutes.
- Remove from boiling water after 10 minutes and place them on a cooling rack. Leave them alone for 24 hours. After that, press the centre of the lids to check to make sure it sealed. If the jars are sealed, store them in a cool, dry place. If they did not seal then pop them in the fridge and enjoy them sooner rather than later.
- This makes approximately five 250 ml (half pint) jars of jam.