Millions of Peaches (and Salted Brown Sugar Peach Jam)

August 28, 2014 · 6 comments

salted brown sugar peach jam and pints of canned peaches // Wayward Spark

A very peach-intensive week and a half in mid-August started with 20 pounds from (locally famous) The Peach Place and then there were another 28 pounds from a farm stand on Lingo Lane near Junction City. A few days later, I picked about 25 pounds or so off my in laws’ trees. During peach season, my family can put a lot of fresh fruit away in a hurry, which is a good thing because tree-ripened peaches won’t ever keep very long. Charlotte would probably each peaches exclusively for days if we’d let her.

Aside from stuffing our faces and dripping peach juice all over everything, I froze a good majority of our haul. My peach freezing method: peel (blanching if necessary), slice, splash with lemon juice, stir, spoon into Ziploc bags, label, and then freeze. If you do it this way, they will brown a bit but not too badly, and you’ll need to thaw them for a while when you want to use them unless you can handle a big ol’ clump of frozen peach.

I also canned a few pints (a new canning activity for me) using Penn State Extension’s method.

peaches // Wayward Spark

What I really want to tell you about is the Salted Peach Jam recipe from Marisa McClellan‘s newish cookbook Preserving by the Pint. I told y’all about Preserving by the Pint (and Marisa’s Mustardy Rhubarb Chutney recipe) in the spring, but after that, I kind of set the book aside and didn’t crack it open again until I had a load of peaches on my hands and needed a good peach preserve STAT. Flipping through the “Summer” chapter had me lusting over a whole bunch of different recipes, but I honed in on the Salted Brown Sugar Peach Jam rather quickly. This stuff is pretty much manna from above, and I’m sure it’ll help me relive this beautifully hot summer jar by jar over the winter months. My new favorite morning meal (inspired by something I had at The Mill in San Francisco in July) is sliced good bread (sometimes homemade), homemade almond butter (made from almonds that Henry traded for honey with his Californian almond-grower buddies), and this salted peach jam. The stuff is also great over ice cream.

My peach jam came out a little on the runny side, but that’s the way I like it.

I also put up a batch of spicy peach barbecue sauce using another recipe from Preserving by the Pint, and it is outstanding. Just do yourself a favor and buy the book. You won’t regret it.

Salted Brown Sugar Peach Jam

from Preserving by the Pint by Marisa McClellan 

~2 pounds peaches
1 cup packed brown sugar
3/4 teaspoon finely milled salt
1/2 teaspoon freshly grated nutmeg
juice of half a lemon

Peel and pit peaches, blanching if necessary. In a bowl, mash them up with a potato masher until they make a chunky pulp. Stir in the sugar, and let the mixture sit for a few minutes until most of the sugar is dissolved.

Transfer the sugared fruit and all the other ingredients into a non-reactive pot, and place it over medium-high heat. Bring it to a boil and then turn it down to simmer until it’s thick, 10-12 minutes, stirring regularly.

Jar it up in sterilized jars. Wipe the rims, screw on the lids until “finger tight”, and then process in a boiling water bath for 10 minutes.

{ 6 comments… read them below or add one }

aunt sue August 29, 2014 at 10:30 am

no pickled peaches? they were a staple of my childhood, but, alas, never homemade.


Vera September 1, 2014 at 5:32 am

That sounds marvelous! And I envy you the bounty – peaches do not grow well here in the Netherlands, our climate is a bit too cold and too wet unfortunatelly. But it is one of my favorite fruits!


Marisa September 8, 2014 at 2:58 pm

Camille! Thank you for the mention. I am so thrilled that you like my little peach jam recipe so much! :)


Lea September 11, 2014 at 10:14 am

Did you water bath or pressure can the peaches? And which sugar syrup did you use? My freezer, alas, is tiny and always full, so it’s canning or nothing for me.


Camille September 11, 2014 at 10:21 am

I water bath canned the peaches and use only a “very light” honey syrup.


cath July 31, 2018 at 9:35 pm

fine milled salt??? is that table salt? pickling salt? kosher salt? none of the above salt? no pectin needed either?? sounds interesting and the niagara region peaches are about to be ready. looking for something different than brandy. thanks :)


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