Rustic Peach Jam

There is simply nothing more comforting than a warm slice of multigrain toast with a generous spread of fresh homemade jam on top.  This was my first jam making experience and let me just tell you that I might be addicted.  I have already made two batches of this peach jam. They were so fun to give as gifts, especially with these cute labels, that we had to make a second batch for ourselves.

Making jam is way easier than I thought it would be.  It takes time to peel and chop the fruit but besides that it is pretty simple.  I chose not to use a preservative so I am freezing my jars although I did follow a sterilization process for the jars.

Once you unfreeze the jam it will stay fresh for about 2 weeks.  But I doubt our will last that long!

I was first inspired after tasting Jenny's Apricot Jam.  I loved the rustic look of the vanilla bean spreckles in her jam and the nutty flavor from roasting the pits. I used her recipe, changed the fruit because I couldn't find any more apricots in season, and I lowered the amount of sugar from 3 cups to two.

Rustic Peach Jam
by Jen at Delightful Delicacies, slightly adapted from chez panisse

INGREDIENTS
2 1/2 pounds peaches, seeds removed and set aside
2 cups raw sugar
one lemon
1/2 a vanilla bean, seeds scraped out

DIRECTIONS
Peel then chop the peaches into small chunks.  Roast the peach pits (noyaux) in 350 degree oven for 10-15 minutes (very important to roast them as they hold an enzyme that generates poinsonous prussic acid when mixed with water). This will add a toasted almond taste to the jam. Add the peach pits, then mix with the sugar in a glass or ceramic bowl, cover, and let sit overnight.

Prepare canning jars in boiling water, according to manufacturer's instructions.

Transfer fruit and sugar to a non-reactive saucepan and bring to a boil over medium high heat stirring enough to assure none of the jam sticks to the bottom. The jam will bubble high up the sides, spoon off the light colored foam as it rises (save this to use over desserts). Continue to spoon off the foam until the jam begins boiling at a lower, thicker level. Begin testing the jam by spooning some onto a frozen plate until it is at the consistency you like. Also, to better puree the jam, you can use a potato masher. I prefer it a bit on the chunky side but I did mash through the jam a few times.

When it has reached your preferred thickness add the vanilla bean seeds and pod, turn off the heat and let boil a minute more, then remove from heat and stir in lemon juice. Remove the vanilla bean pod, rinse and set aside. Ladle jam into clean self sealing jars leaving a 1/4 to 1/2 inch at the top and seal as directed in manufacturer's instructions.

Jen's notes:
- 2 1/2 pounds ended up being about 6 cups, after they were chopped.
- I found it useful to have two separate plates in the freezer, so there was always a frozen one at the ready.
- a candy thermometer might be helpful, but isn't necessary.
- use the spooned off foam as a drizzle on desserts 

Jen's Apricot Jam Recipe

Jen's Raspberry Jam Recipe