|Remade jam- thicker and more spreadable. Yay!!!|
This is a picture of my thin jam after making it the first time. Notice that the peaches had risen to the top and the clear juices were at the bottom. When the jar was tipped over, it was the consistency of syrup and, of course, the components of the jam were not dispersed evenly.
|Jam before being remade. Notice that the peaches are at the top and the peach syrup is at the bottom. Not exactly the jam I had in mind.|
|Ingredients for remaking the jam including the syrupy jam in the big bowl.|
So, remember, if you make a jam that is too thin and are not happy using it as a syrup over ice cream or cake, it can easily be remade using the ratios of ingredients above. If you used liquid pectin or no pectin, visit the Montana State University Extension page for ratios to fit your recipe.
Two Peach Jam- makes six to seven 8 oz jars
I have made this jam before with excellent results when using ripe but not overly juicy fruit. In the case of the remade jam discussed in this post, my fruit was overly ripe resulting in the thinner set jam. If you make this with appropriate fruit (don't experiment like me), you should have no problem. The recipes comes from The Ball Complete Book of Home Preserving and can be made entirely with yellow peaches as well.
4 cups peaches, peeled, pitted, and finely chopped (2 cups yellow, 2 cups white)
2 tbsp lemon juice
1 box (1.75 oz) regular powdered pectin
5 cups granulated sugar
Combine the peaches, lemon juice, and pectin in a large nonreactive pot and bring to a boil, stirring frequently. Add the sugar all at one time and stir constantly until it returns to a rolling boil. Boil for one minute. Remove from the heat. Skim the foam from the top with a clean spoon.
Ladle the jam into hot, sterilized jars leaving 1/4 inch headspace. Wipe the rims of the jars with a damp cloth. Place sterilized lids and rings on the jars, and process the jars in a boiling water bath for 10 minutes. Allow the jars to rest five minutes in the pot before removing them to a clean towel to cool. Check seals after 24 hours.