We be Jammin’

August 23rd

Palisade peaches are in season. Last September, during a visit my Dad said, “That is the best piece of fruit I’ve ever eaten!” He’s mentioned it several times since.

Peaches, people. My quiet father is still talking about peaches nearly a year later.

I’ve watched all summer as people stand in line at the local farmer’s market to pay $40 for a box of these golden beauties. My dad knows his fruit.

Peach jam

Peach jam

Peach jam

Peach Jam

What’s the best way to send your father in Texas peaches from Colorado? Booyah.

Peach Jam

Adding to the pantry shelves:

  • 2 quarts halved peaches
  • 7 jars stewed peaches
  • 7 jars peach jam

It is fun to watch this little pantry grow, holding on to the flavors of summer. I am dreaming of putting together beautiful baskets for Christmas with a variety of jams, pickles and sauces I’ve put up from the garden and market. One of these days I’ll get jam to set up properly! These are still a bit liquid-y. (Finny says it takes a lot of patience and practice. Gah.)



Posted in
Colorado, Happy Hippie, Heirloom Homestead, June Cleaver, Kitchen Talk
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10 Responses

  1. Sarah H August 23, 2012

    Yes, getting jam to set is sometimes a challenge. Pectin…must be just right. Practice makes perfect.

  2. I have a hard time getting jam to gel, too. I think it has to do with using enough sugar… I always want to make it less sugary, but really it needs the sugar to gel right. And also I get antsy and don’t cook it long enough.

  3. How long have you been canning? I’d like to but I’m totally intimidated.

  4. I live by the frozen spoon method… =)
    It is the only way I can tell before processing that I haven’t wasted my time…

  5. Ah let me be a little clearer about the frozen spoon method – put some spoons in the freezer before you start your process so they will be ready – then…
    To know if your jam is ready, place half a spoon full on an ice-cold metal spoon. Once it cools to room temperature, if it is the consistency you like, then it‘s ready. If not, mix in a little more pectin, and bring the jam to a boil once again.
    Easy – Peasy

  6. I bought some tiny little bowls (like 1 inch across) from the Chinese grocery store and keep those in the freezer to test my jams, love them.
    However, those jars look like they have too much head room for storing. Also, as with setting, sometimes it takes a couple of weeks for them to set too, especially with fruits like peaches (I just call it a peach butter if it doesn’t).

  7. My jam usually (not always) sets right but I use my mom’s method. Only use the powdered Sure Jell (the kind that comes in the box). Always use EXACTLY the amount of sugar (it’s a lot – whatevs) called for in the recipe. Stir it for exactly the time listed and ladle immediately. I do not water bath my jam after I seal the lids (just make sure you turn them over every 20 minutes or so for an hour and make certain they POP). My mom always told me this part quietly (as if it were a dirty little secret). I noticed on the Sure Jell recipes now it says that you do not HAVE to water bathe but that if you are entering it into a contest, you might have to check the rules. My mom says hers was always too liquidy when it was water bathed. I store my jams for more than a year sometimes and it NEVER goes bad or gives us a problem. Just my 2 cents but I like the frozen spoon idea too!! 🙂

  8. Yum, yum, yum, yum! So beautiful!

    I also use the Ball Blue Book directions and Surejell. The only time it hasn’t worked out well was when I used RIPE PEACHES! Seems odd, but when they are less ripe they make a better preserve. Also, for better sealing, fill with the liquid or fruit up to 1/2″ from the top. I can’t wait to see pictures of your pantry.

  9. You are so inspiring with your canning! I keep passing a super full apricot tree on my bike rides/runs and I think I need to just bring a bag with me, I don’t think the owner would care since they are falling to the ground now.

  10. I still haven’t worked up the courage to can – or gathered the necessary supplies – but I was proud of myself this week because a coworker brought in two huge bowls of pears from her tree & I took them home and made pearsauce (like applesauce). So I’ll have pearsauce to enjoy for a week or so. 🙂