Monday, May 28, 2012

Making Peach Jam Class and the recipes too!

We've been living in the "whirlwind" of the end of the school year! 
So many things going on, pulling us in various directions,
but I am thrilled to say that we made it through, finished strong
and now we are officially on summer break!  Yay!
Right now peach season is in full swing and we've been making and baking;
  jams, cobblers, pies and freezing peaches too.
Last weekend we had our annual 
"Making Peach Jam" Class
 and it was completely sold out. 
I like to teach two different methods to making jam, the old fashioned sugar,
fruit and lemon juice only jam and then one using pectin.  
Personally, my favorite is the old fashioned way, and almost all of the jams
that are made at the Boho Farm are made this way. 
But because I love the art of jam making and what more people to share this love, 
one of the first jams I teach how to make is peach jam made with pectin. 
It is accessible...quick, easy and can be made in an hour.
It is an approachable entrance into the wonderful world of jam making.


The class filled up so quickly, we'll have two jam making class next May,
so if you missed you'll have to join us next year! 

Here are the two recipes that we made during class:

Easy Peach Jam
9 cups peaches
6 cups cane sugar
4 tbsp freshly squeezed lemon juice
1 box of pectin

Prepare jars and lids by washing them and placing them in a
250 degree oven for 25 minutes to sterilize.
Combine the peeled peaches, pectin, and lemon juice in a big stainless steel
pan.   Stir till pectin is dissolved.  Bring to a boil over medium high heat. 
Stirring often, and once the color changes from opaque to clear, skim off foam
and then add the sugar and bring to a raging boil for about a minute or so.
Pour jam into the sterilized jars, leaving a 1/4 inch head space,
then place them in on a jelly roll pan and place them
in a 250 degree oven for 15 minutes.
Let cool.

Shelf life is 6 months


Old Fashioned Peach Jam
4 pounds peaches
2 cups cane sugar
1 freshly squeezed lemon
Combine the peaches, sugar, in a glass bowl and cover.
Let macerate in the refrigerator for at least 12 hours, if not 24 hours.
Put peaches in pot on stove and add lemon juice.
Bring the mixture slowly to a boil over medium high heat.
Stirring frequently, after 5 minutes remove any foam
and continue to cook till jam thickens to a nice consistency.
Pour jam into sterilized jars and then place them in on a jelly roll
pan and put them in a 250 degree oven for 15 minutes.
Let cool.

If you want to read another post about making peach jam, click here.

Enjoy!


9 comments:

  1. The best things happen at Boho farms!!!

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  2. Sounds wonderful! I wish I lived closer, I would love to attend your class! Will you be selling your peach jam in your etsy shop?

    Have a good night!
    Michele

    ReplyDelete
  3. What fun you had! Making jam with people and sharing is the best! I did this with 4Hers years ago (lots of cooking classes)...
    I noticed you were having them peel the peaches....didn't you dip them to slip the peels?? That's what we do, cut a small x in the bottom them dip in boiling water just for a few seconds, and the peel slips right off!
    so easy...
    Nancy
    http://wildoakdesigns.blogspot.com

    ReplyDelete
  4. Dearest Caroline,
    That must have been a great success! Smart for using cane sugar instead of regular processed sugar as it is healthier!
    Wishing you lots of joy in your garden and with everything you do.
    Love,
    Mariette

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  5. How much fun was that, I could hear the laughter from here. The peaches have been wonderful this spring, our weekend farmers market is in full swing and the peaches just get better and better. The jam sounds wonderful I will give it a try. Thanks for sharing, Kathy

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  6. I can't wait to try out your recipes! We have a few large peach trees and this is perfect. The only thing I'll need to do is toss in a few friends to help. Love this post! Happy Summer!

    XX
    Debra~

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  7. How lovely! Jamming is one of my favorite summer passions. =) It looks as if everyone had a wonderful time! I made several recipes of strawberry jam a couple of weeks ago. Right now I have some very happy kiddos every morning at breakfast time. I want to try your old-fashioned peach jam when peaches come in here.

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  8. Hi Caroline,

    I just got home from the farmers market with a huge basket of peaches. I am trying out your old fashioned peach jam! I peeled sliced and have them sitting in the fridge with sugar. I'm so excited! I have never made peach jam and the first time I made anything like this was two years ago hubby and I made strawberry jam. I think we are too late to do strawberries this year. We have TONS of blueberries in the freezer. Have you made blueberry jam? I purchased the blue chair jam cookbook a while ago when you recommended it, I am excited to crack it open and begin making jams and memories with my munchkins.

    Have a happy weekend!
    Michele

    ReplyDelete

Thank you so much for your sweet comments!

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