(Updated – July 14, 2020)
Today we want to share a recipe for Maple-Vanilla Peach Jam from Preserving with Pomona’s Pectin.
Yield: 4 to 5 half-pint (8-ounce) jars.
This recipe is reprinted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013).
“If I were to eat any jam by the spoonful (which I admit to doing on occasion), this would be the one. I also love a big dollop of it on vanilla ice cream. It’s great in baked goods, too – as a filling for cookie bars or even turnovers. The deep intensity of maple and vanilla, combined with the lusciousness of fresh peaches, is just heavenly," said Allison Carroll Duffy, the author.
Before You Begin: Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water may be stored in the refrigerator for future use.
Wondering what calcium water is? Calcium water is a solution of the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how to make calcium water with the calcium powder. Pomona’s Pectin recipes call for calcium water because the pectin is activated by calcium, not by sugar. You can read more about calcium water here.
Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.
Peel and remove pits from peaches, and then mash the peaches in a large bowl.
Tip: Perfect Peaches!
This recipe requires mashed peaches, so be sure that your peaches are fully ripe and soft enough to mash. If they’re not, however, simply place peeled, pitted, chopped peaches in a saucepan with ½ cup water. Simmer for 5 minutes to soften them, and then mash. (There is no need to drain the water after cooking—simply mash the peach mixture as is.)
If you are dealing with a small quantity of fruit, slice off peach (or nectarine) skins with a paring knife (pitting and quartering the fruit first). However, if you’re doubling the recipe and are working with a lot of fruit, you may want to blanch them to remove the skins instead. Simply drop peaches or nectarines one at a time into boiling water for about 30 to 60 seconds, then remove and immediately dunk in cold water. You should then be able to slip the skins right off.