The last of my jamming peaches were given their new life today in another ode to peaches and maple syrup. This tastes divine on the spoon, er, I mean on a piece of buttered toast. Such a lovely and simple jam. But, it’s not for the faint of heart: those of you who do not like maple syrup or caramel or however else people describe the amazing reduction of sap from sugar maple trees need to click away over to my honey-based recipe or somewhere else! Because this jam is the real deal: it only has maple syrup in it for sweetener and the taste is pronounced. I used our Grade B syrup in all of its thick and luxurious goodness and will begin to eat this jam by the spoonful pretty soon, telling myself that I am getting extra minerals from the maple syrup so it’s okay.
Maple Peach Jam
Makes 12 cups
Time: about an hour
Peaches and maple syrup melded together, as they should be.
Recipe by Lindsay Bliek
- 12 c peaches, peeled & chopped (~22 fist-sized peaches, for me)
- 2 c maple syrup (I used Grade B)
- 1/3 c lemon juice, fresh squeezed
- 1 T Pomona’s pectin
- 2 T calcium water
- Place your peaches in a big bowl and pour a boiling kettleful of water over them. Let sit for a couple of minutes and then drain off.
- Skin the peaches and chop directly off of the pit (if not freestone type) by cutting slices along the pit first, then cutting perpendicular to the slices in a spiral fashion, down the peach, getting about three rows full of approximately the same size chunks of peach (about 1.5 cm x 1.5 cm –ish), letting the pieces fall into a large, heavy bottomed pot.
- Add the maple syrup and the calcium water, stir.
- Bring to a boil and then turn down to simmer for 30-45 minutes, until the peaches are well cooked. Stir occasionally. Mash with a potato mash to help break up the fruit along the way.
- Scoop a few cups of the jam mixture into a tall vessel, suitable for blending with an immersion blender. Add the pectin and then blend until smooth and you can’t see any clumps of pectin.
- Pour this pectin mixture back into the jam and stir well.
- Cook for a few more minutes and then remove from heat.
- Scoop the jam into clean jars.
I tend to make a lot of freezer jam for simplicity’s sake with the kids around, it’s just one less step for me. (That and I have a love for uncooked fruit freezer jams as that’s what I grew up with, so it is my habit for jam.) I’ll leave it up to you to refer back to a site that you trust for processing information if that’s the route you choose to go, and remember to factor in you altitude for processing times. You may also need to add more lemon juice – refer to Pomona’s pectin insert for more information.