Tuesday, August 18, 2009

Crock Pot Peach Jam

Very delicious, and nigh on impossible to find in the stores. So make your own!

Fresh Peach Jam

(from Not Your Mother's Slow Cooker Cookbook)


You'll need:

About 2 pounds slightly underripe peaches (7 to 8 large)

1/4 cup fresh lemon juice

One 1.75 or 2 ounce box powdered pectin (optional)

3 to 4 cups sugar, to taste


1. Peel the peaches by dipping them into a pan of boiling water to loosen the skin, then immediately cool them by holding under cold water. The skins will slip off. Remove the pits. In a large bowl, coarsely crush by hand with a potato masher or pulse a few times in a food processor; you'll have about 5 cups of pulp. combine the peaches and lemon juice in the slow cooker; sprinkle with the pectin, if using (I didn't bother). Let stand for 20 to 30 minutes.

2. Stir in the sugar. Cover and cook on LOW for 2 1/2 hours, stirring twice.

3. Remove the lid, turn the cooker to HIGH, and cook 2 to 3 hours longer, until the jam achieves the desired consistency. Ladle the warm jam in to clean glass jars & let stand until cool.

To sterilize your jars, either run the jars and lids through the dishwasher or wash in hot, soapy water and heat in a coolish oven (about 300F) for 10 min.

So good, and so easy...
And I forgot to mention yesterday - those cheap boxes of seconds come from Lohr's Farm stand off Snake Lane in Churchville. Go stock up!

3 comments:

Libby said...

Now this is my kind of canning ;-) I am going to try this!

Jenny Watson said...

Do you need to water process this? Thanks

Jenny Watson said...
This comment has been removed by the author.