![]() There is very little difference between the two. The difference between peach jam and peach preserves After that, it may get a bit watery or lose some taste. It will, however, keep in the fridge in well sealed containers for 2-3 months (if it lasts that long). This peach jam recipe has no pectin and doesn’t use a canning process, so it’s not the kind you store in your basement for a year or two. Alternatively, since we’re only using 6-7 peaches, you can peel them with a knife and skip the blanching process. I don’t recommend this, but if you don’t mind some tougher peels in the jam, you can certainly do it. Tip: defrost them and discard most of the juice (or you will have to cook them longer). They are picked at their peak and you won’t have to peel and slice them. Use frozen peaches: If you can’t get fresh ripe peaches use frozen peach slices found in most grocery stores.One reader suggested adding a tablespoon of chia seeds which will quicken the thickening and cooking of the jam.I like to add a pinch of sea or kosher salt to brighten the flavors. A small splash of bourbon might be nice too. Try a pinch of cinnamon, cloves, vanilla, nutmeg, ginger or allspice. Flavor: I like to keep my peach jam simple, but you can certainly experiment with flavorings.Just increase the cooking time if you like a thicker consistency. Thick or loose? I prefer a looser jam, but that’s totally up to you.There’s no need to squish the peaches until smooth as the cooking process will break down the peaches. Chunky or smooth? Squish the peach-sugar mixture as much as you like. ![]() Just add a pat of butter while the jam is cooking to reduce the foam. My mother taught me this and it works pretty well. If you want to triple the recipe, it’s best to use two pots. Make sure your ingredients only come up to 1/3 of the pot as the jam can splatter with boiling. The wider the bottom of the pot, the quicker the jam will cook. If you want to do this, use a larger pot. Yes, it’s a extra step, but once you try it, you will never go back. If your peaches are ripe, the skins will literally slip off. This means dropping them in boiling water for 60 seconds the draining them and running them under cold water (or dropping them into ice water). I love the blanching method (here’s a video). You can always add more later toward the end of cooking. If they are very sweet add less to begin with. Taste your peaches first to see how much sugar they need. I like to think that’s efficient, not lazy □ And we always look for ways to get from point A to point B in the quickest way possible.
0 Comments
Leave a Reply. |