Canning Vanilla Peach Jam Recipe (2024)

FAQs

Is it safe to can white peach jam? ›

Pour hot jam into jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process in a boiling water canner, following manufacturer's instructions. The recommended process time for peach jam in a boiling water canner is 5 minutes for half-pint or pint jars.

It will last several weeks in the fridge, but can be frozen for up to three months. Obviously you can use the jam anywhere you like jam — on toast, in peanut butter and jelly sandwiches, or on fresh biscuits.

Lemons - Juice of one lemon and zest. Sugar - To help thicken and sweeten. I don't recommend substituting for a sugar alternative. Cornstarch - Optional, but works well as a thickener in place of pectin.

With a simple lemon juice trick, your homemade jam will achieve your desired thick texture. Preparing jam is about capturing the sweet essence of the fruit while simultaneously cooking it down to the perfect syrupy consistency.

CAUTION: Do not can white-flesh peaches.

The natural pH of some white peaches can exceed 4.6, making them a low-acid food for canning purposes. Currently, there is no low-acid pressure process available for white-flesh peaches nor a researched acidification procedure for safe boiling water canning.

White peaches don't have as much acidity making it difficult to preserve and cling peaches stick to the pit making them very difficult to separate so you'll likely lose a lot of good peach flesh in the process of trying to remove the pit.

Regardless of the type of jam or jelly you have on hand, it's important to know the signs of spoilage. According to Lee, this may include yeasty off-odors, fermented alcohol-like flavors, and mold growth, which may appear as white fuzzy patches inside the jar or on the product itself.

You don't have to, but proceed carefully. "If you are really anti-pectin, you can omit it, but you'll need to cook the jam longer. Doing so will remove most of the water content in order to get it to set up properly and in turn, will result in a smaller yield," adds Wynne.

When making jams, jellies and preserves from fruits that contain natural pectin, it's not necessary to add additional pectin. These products are cooked to the desired consistency.

You will need approximately half the amount of pectin that is indicated by your recipe. Please be careful when adding pectin as too much will leave you with a set that is too solid and it is not possible to rectify this so always add less than you think is necessary and test the set and then add more if required.

When to add lemon juice in jam making? ›

Once the jam reaches a slow, thick boil, add lemon juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, about another 5 minutes.

It will thicken slightly. Ladle jam into hot jars, then place a flat lid on jars, and add screw rings. Immerse jars in hot water bath, and boil rapidly for 8 min. Remove from bath and place on a towel on the counter to cool.

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam.

If your recipe called for lemon juice and you forgot to put it in, your mixture will not be acid enough for safe canning. You have to open the jars and put the mixture into a sauce pan.

Mix cornstarch with water to create a slurry, then add it to the jam mixture. Bring it to a boil, and the jam should thicken almost immediately.

You may be considering canning white peaches; however, this is one particular fruit that should not be canned using any type of canning method.

Only yellow fleshed peaches can be safely canned. White peaches are lower in acidity than yellow peaches. Currently there is not a tested procedure for canning white fleshed peaches; freeze them instead.

Over extended periods of time, however, changes in color, flavor, texture and nutrient content of home-canned jams and jellies is inevitable. A typical full-sugar fruit jam or jelly should be safe to eat if the jar seal remains intact and the product shows no visible signs of spoilage from molds or yeasts.

Usually that thin, white film is jelled foam. If your fruit was foamy in the sauce pan and you didn't skim the foam off, or if your mixture had a lot of air in it and you didn't do air releasing before putting the jam in the jars, the foam or tiny air bubbles rise to the top of the jar and form that white film.