Canning is making one of the biggest craft comebacks of all time. Over the last few years, it’s really grown in popularity because of its money saving and health boosting benefits. Kristina Micallef, Content Manager for Sur La Table, joins New Day to share the basics of canning along with a wonderful jam recipe.
As lavender can become bitter and overly floral, we have added just a hint of lavender, however you can add more if you wish. Pectin is a naturally occurring substance found in berries, apples and other fruit. When heated with sugar, it causes a thickening that is characteristic of jams and jellies. Tapioca or corn starches can be substituted in place of the pectin but will produce a product that is not as viscous
Yield: 4 Pints
6 pounds peaches, peeled, pitted and sliced
1/4 cup fresh lemon juice
2 cups granulated sugar
2 teaspoons lavender extract
1 cup water
3 tablespoons pectin powder or tapioca starch
In a large pot, combine peaches, lemon juice, 1 cup of sugar, extract and water. Place the saucepan on the stove over medium-high heat and bring to a boil, stirring frequently with a silicone spatula.
When mixture has boiled, and the fruit has started to break down, reduce the heat to medium-low and simmer, continuing to stir often to prevent scorching, about 30 minutes.
Remove the pot from the heat and use an immersion blender or food processor, to blend until smooth. Return the mixture to the pot to the stove over a medium heat and bring to a simmer.
In a separate bowl, combine the pectin powder with remaining 1 cup of sugar. Add this to the peach mixture and simmer until thick and glossy, about 20 minutes. Remove the jam from the heat. Place 1 teaspoon of jam onto a chilled plate to test if the jam is ready. Skim any foam.
Ladle the hot jam into the jars, leaving 1/4- inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
Process the jars for 10 minutes in a boiling-water bath, adjusting for any elevation. (Please refer to information, at the front of this packet) The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month.
This Peach-Lavender Jam is inspired by a few of the cooking classes offered at the Sur La Table in Kirkland. Class schedules are listed online at www.SurLaTable.com