Side Pannel
Peach Passion Jam
Peach Passion Jam
- Recipe Submitted by Cassata on 09/19/2014
Category: Jams & Preserves
Ingredients List
- 2 1/2 pounds (8-10 medium) peaches, peeled and pitted
- 1/2 cup passionfruit concentrate or purée
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 1/2 cups granulated sugar
- 3 teaspoons Pomona's Universal Pectin
- 4 teaspoons calcium water (included with the pectin)
Directions
1. Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.
2. In a food processor, pulse peaches until coarsely chopped; do not liquefy as you still want chunks of fruit in your final jam.
3. You should have approximately 4 cups of chopped fruit.
4. Pour fruit into a large, heavy saucepan along with passionfruit concentrate, lemon juice, lime juice, and calcium water. Bring to a full rolling boil, stirring occasionally.
5. Whisk together pectin and sugar until evenly incorporated. Whisk in to fruit, stirring vigorously until completely dissolved. Continue to stir until mixture returns to a full rolling boil. Remove from heat and let sit for 5 minutes, skimming off any foam that may have formed.
6. Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
2. In a food processor, pulse peaches until coarsely chopped; do not liquefy as you still want chunks of fruit in your final jam.
3. You should have approximately 4 cups of chopped fruit.
4. Pour fruit into a large, heavy saucepan along with passionfruit concentrate, lemon juice, lime juice, and calcium water. Bring to a full rolling boil, stirring occasionally.
5. Whisk together pectin and sugar until evenly incorporated. Whisk in to fruit, stirring vigorously until completely dissolved. Continue to stir until mixture returns to a full rolling boil. Remove from heat and let sit for 5 minutes, skimming off any foam that may have formed.
6. Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
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