Peach Jam Recipe: Effortless Small-Batch Summer Jam

Instructions:

1. Sanitize equipment: Sterilize jars, lids, and rings by immersing them in simmering water or running them through a dishwasher hot cycle. Keep jars hot until filling.
2. Prepare Fruit: Peel the peaches, remove the pits, and dice the flesh into small, uniform pieces (or mash lightly with a potato masher for a smoother consistency).
3. Macerate: In the large pot, combine the prepared peaches, sugar, and lemon juice. Stir until the sugar dissolves slightly. Let the mixture rest at room temperature for 30 minutes to 1 hour to draw out juices.
4. Initial Boil: Place the pot over high heat. Add the optional butter. Stir constantly until the mixture comes to a rolling boil—a boil that cannot be stirred down.
5. Achieve Setting Point: Continue boiling rapidly, stirring frequently to prevent sticking. Monitor the temperature; the jam is set when it reaches 105°C (221°F) using a candy thermometer. Alternatively, test using the chilled plate method.
6. Skim and Rest: Remove the pot from the heat. Skim any remaining white foam from the surface using a metal spoon. Let the jam settle for 5 minutes.
7. Fill Jars: Using the canning funnel and jar lifter, carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch (6 mm) of headspace. Wipe the rims clean with a damp towel.
8. Process Jars: Seal the jars finger-tight with the lids and rings. Place the filled jars into the water bath canner, ensuring the jars are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes (adjust time for altitude).
9. Cool and Check Seal: Remove jars and place them on a wire rack or folded towel, ensuring they are not touching. Allow them to cool completely for 12-24 hours. Check the seals—the lids should be concave and not flex when pressed.