This month’s can jam challenge ingredient is stone fruits. You may remember we went crazy for apricots back in July, and there were sour cherries before that. Peaches are what’s happening right now and earlier in the month I canned some more slices for our February eating pleasure.
FRUIT: about 40 peaches
SOURCE: farmer’s market, I bought a half-bushel crate for $25
peel the peaches by cutting a small x in the bottom and scalding them, then submerging them in cold water
pit the peaches and slice — I find slices to be much more useful than halves
in the meantime make a 3:1 water:sugar ratio syrup, you do not need much of it
I put the slices in the syrup and bring the whole thing up to a boil
with a slotted spoon hot pack the slices into quart jars
cover with syrup leaving a half-inch headspace
using a wooden skewer or the handle of a wooden spoon make sure any air pockets or bubbles are released, add more syrup as necessary — this step is very important!
put the lids on and process for 30 minutes in a boiling water bath
YIELD: 6 quarts