Making Amish Peach Jam

John came home Sunday with a bag full of beautiful free peaches.  We usually visit a local orchard where we purchase culls for $5-$7 per box. They're perfect for making jam. I had it on my "to do" list--but I sure like "free" better!

His timing couldn't have been more perfect, because just last week on the Amish Stories blog, there was a recipe for Peach Jam that I wanted to try. It was made with Jello instead of fruit pectin. I always have Jello around, and fruit pectin has gotten so expensive.

I sat aside Tuesday to make John some Peach Jam. . . .

Recipe for Peach Jam  
as featured at Amish Stories

Ingredients:

6 cups peaches, mashed

6 cups white sugar

2 cups crushed pineapple

6 oz orange Jello

My method:

Peel peaches. . . .To keep them from turning brown while you do all that peeling, place them in a pan of water to which 2 T vinegar per gallon of water has been added. . . .Don't worry. . . .You won't taste the vinegar in the jam. . . .Then when all are peeled, remove peaches from the water and mash. . . . .You can use a food processor, a blender, a mixer, or a potato masher. . . . .I didn't mash them to a pulp because John loves chunks of fruit in his jam. . . .

Combine mashed peaches, sugar, and pineapple (I drained mine) in a heavy pot, and. . .

Bring to a boil. . .Cook 20 minutes (or til it begins to thicken and peaches are cooked through). . . . Add the Jello. . . .I continued to cook the mixture for about 2 more minutes to be sure the Jello had dissolved. . . .

This is the fun part. . . .I love the canning process. . . .I heat my jars in the oven at it's lowest setting (about 100 degrees). . . .then I heat the canning lids in hot--but not boiling--water on the stove. . . .I also sterilize the utensils, Pyrex measuring cup, and funnel for a few minutes in the oven. . . .

Take a jar from the oven and place it in a small pan with a folded paper towel on the inside bottom. . . .Mom always did this. . . .It makes sense because sometimes a jar will break. . . . .Instead of cleaning up a cabinet top and floor, all you have to do is empty the pan. . . .Wasn't she smart? 

Fill the jar with jam, using your Pyrex measuring cup and the funnel. . . .Wipe rim of the jar with a damp, clean cloth. . . .Take a lid from the hot water and place on top of the jar. . . .Seal tight with a ring. . . .Sometimes I turn them upside down for just a few minutes to be sure the seal is warm enough. . . .then back upright. . . .

If you want to process them in a water bath, you can.  . . .Process for 10 minutes. . . .I didn't process mine. . . . John eats them so fast, they never stay around a year. . . .The Amish recipe says you can do either one. .

Please note: There is some concern that since Jello is made from animal products, not processing this jam might not be safe. Another alternative: freezer jam!

Don't remove the rings for at least 24 hours. . . .Check seals. . . .and store in a cool dry place. . . .

This recipe was very easy. . . .It took me less than two hours from start to finish. . . .

but, the real test is--will John like it?

Results of John's Taste Test:
Well, there were no words. His eyes just rolled back. . . . and he continued licking the spoon after any jam was long gone. . . .Please do make a note that the jam is not firm. . . .It's more the consistency of freezer jam. . . .but, John says it's delicious as it is and not to touch it. . . .as long as he's happy. . . . so am I. . . .

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