Sunday, July 3, 2011

Peach Maple Jam

We're still working on using up those peaches and of course, summer is when  rural mom's heart turns to ... jam.

But you knew that already, didn't you.

I love peach jam, but this year I wanted to do something a little different with it.    As I was looking around to see what might pair nicely with our peaches, I spied some of our home-made maple syrup.

He-LLO!   I think we have a winner!
Mmmmmmm!

I played around and tried a couple of different versions.  Eric and I had different opinions on the best version so I wrote them both up and you can pick the one you like better.   I like the light version, Eric likes the dark version.

Peach Maple Jam Light:   This has a subtle maple flavor.  The peaches are the star of this jam.

Peach Maple Jam Light on vanilla wafers with a blueberry. 
Ingredients:
  • 4 Cups cut up peaches
  • 1 T lemon juice
  • 3 T Ball pectin [or 1 pkg]
  • 1 Cup maple syrup
  • 1/2 Cup sugar
Directions:

Puree the peaches.   Put the peach puree, lemon juice and pectin in your favorite jam pot and boil it.  Stir frequently.   After it reaches a hard boil [that you can't stir down, when stirring constantly], continue stirring for 1 minute.

Add maple syrup and sugar.   Stir well.   Return to hard boil.   Hard boil for 1 minute.

Ladle into clean, hot jars.   Process for canning.   [10 minutes for pints and jelly jars].

Peach Maple Jam Dark: The maple and the peaches share the spotlight in this jam.  This recipe really shows off good maple syrup.   The chunks of peach really show up against the dark glaze. 

Ingredients:
  • 1/3 Cup water 
  • 3 Cups cut up peaches
  • 1 T lemon juice
  • 3 T Ball pectin [or 1 pkg]
  • 1/2 Cup maple syrup
  • 1/2 Cup brown sugar
Directions:

Put the water, peaches, lemon juice and pectin in your favorite jam pot and boil it.  Stir frequently.   After it reaches a hard boil [that you can't stir down, when stirring constantly], continue stirring for 1 minute.

Add maple syrup and sugar.   Stir well.   Return to hard boil.   Hard boil for 1 minute.

Ladle into clean, hot jars.   Process for canning.   [10 minutes for pints and jelly jars].

Notes:
Remember, not all pectins are the same.   Follow the directions for your pectin.   If you need help converting the recipe, contact me.   robin at morenna dot com.   I'm happy to help out.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...