Peach Preserves



My first batch of peach jam

My in-laws recently visited and brought us about 20 lbs of peaches. I love fresh peaches, and I was drooling over these. However, our family can only eat so many before they start to go bad. I have always wanted to try my hand at making preserves, but I was always intimidated by the process. With so many peaches, I decided it was now or never.

I knew I needed jars, pectin, and some basic tools, so I took advantage of a rare solo trip to WallyWorld to peruse their selection of canning supplies. Fortunately, a nice older lady shopped nearby and willingly answered some of my questions. She was so sweet, and I came home with everything I needed to get started.







My second batch of jam included vanilla,
organic agave nectar, cinnamon, and cloves

My first batch of peach jam tasted so good that my jam-detesting daughter devoured almost a whole jar with the help of her brothers right off the bat. I had doubled the recipe but forgot to double the pectin, so it was thin. That didn't stop my kids from indulging. They finished all four jars within the week. My next batch was proportioned correctly, and they helped polish off a jar of that as well.


Processing the jam



My third batch included some frozen organic strawberries I had purchased at half-price with good intentions, but no concrete plans. Given my children's history in jam-eating, I didn't even fully process two of the jars since I knew I could put them in the fridge and finish them before the three-week devour-by date arrived. I was right. I made it today, and the first jar is almost gone.

Strawberry Peach Jam

If I had known how easy the process really is, I would have tried this a long time ago. For now, my family is enjoying Mom's new hobby. Now excuse me, I need to go buy more peaches.