If you're like me and you've hoarded all of this season's succulent and intensely flavourful peaches, here's a way to do them justice and make them last past their time.
Making homemade jam is simple and rewarding. But, there are some rules.
Oh, I know what you want to say right now - to heck with rules! You just want to have fun in the kitchen don't you? I completely agree. Fun is good - I condone and promote hella fun times, but jam is science and science has rules. Food rules can be fun though and they're simple anyways so no more whining. Ok?
Introducing the rule: If you are thinking of cheating on the quantity of sugar called for in this recipe, then snap out of it! Maybe you forgot way back in May when I outlined the steps on how to make Fresh Strawberry Jam. No worries, it happens. Go on and refresh your memory.
You need at least 55% sugar in the final product in order for the jam to set properly. So, grab your bushel of peaches, your canister of sugar, a fresh lemon and some spices. Follow the recipe with precision and your whole world will soon get better...
55-65% Sugar + 0.5% Acidity + Natural fruit pectin = Pectin Gel = Delicious Jam