I am the queen of a wild hair and a wild hair is exactly what possessed me to give homemade jam a try. That and a ton of very ripe and delicious peaches. I have a mental bucket list of things I eventually want to make and jam is on that list. So today I earned my jam making badge and scratched another thing off my bucket list.
After doing lots of research on google, I decided to go with a cooking method. I also decided on the boiling method for canning. I went to the store and made sure I had everything I needed to get started. Of course, I forgot that I needed lemon juice and thanks to a kid that loves lemon in her water, I had none. Oh well – no lemon juice for this jam.
I am not a very patient person, which is definitely not conducive to jam making. I waited until the kiddos were in school and set my mind to patiently making this happen. I read the directions about 10 times just to make sure I had it right. The first thing I had to do was blanch my peaches. I’ve never blanched anything, so this was a little scary. Voila – it worked like a charm and the skin came right off. This gave me just the confidence I needed to carry on.
The rest was pretty simple. The constant stirring about did me in. I learned that a hard rolling boil is when it boils very hard even when you are stirring. I also learned this can take forever when you are stirring and stirring and stirring. But I did it and it came out great.
The next time I will use less sugar. The recipe I used called for 4 cups of peaches and 5 1/2 cups of sugar. It came out quite a bit too sweet, plus I didn’t have any lemon juice. I think I will cut back to 4 1/2 cups of sugar and definitely use the lemon juice.
I was so proud of this jam that my sister, who had a baby yesterday, called to talk about the baby and I couldn’t shut up about the jam. You would have sworn I had the baby. Oh well – it is her third baby and my very first time to make jam 🙂 Just kidding, of course.