Peach season might just be one of my favorite times of the year! During August and September around here, peaches reach their peak in terms of flavor and texture. And since all the peaches are ripening at the same time, farmers are looking to sell them fast! And that’s great news for me as a buyer, because it means I can take home a box of incredible peaches for much cheaper than I’d be able to at any other time of year.
And what do I do with all those peaches once I bring them home? Why, I make peach jam of course! I try to make as much as possible, because we tend to go through a lot of jam throughout the fall and winter seasons. But making big batches of peach jam is not for the faint of heart! It’s not hard per say, but the process can end up being pretty time-consuming if you’re not careful.
It used to take me hours and hours to peel all those peaches to prep them for jam-making, until I learned a brilliant shortcut! The process is called blanching, and it also works well on potatoes, tomatoes, plums, and almost anything with a thin skin. It’s quick and easy, and makes the skin of your fruits or veggies practically fall right off! Talk about a time-saver. Here’s how it works:
How To Blanch Peaches To Make Them Easy To Peel
Fill your pot about two-thirds of the way up with water, then bring it to a rolling boil on your stovetop.
Carefully add a few peaches at a time to the boiling water, and let them boil for about 30 seconds.
Use your slotted spoon to scoop the peaches out of the boiling water and drop them into your big bowl of ice water. Let them rest for about 3 minutes or so, then use your fingers to slide the skins off the peaches.
Continue repeating the blanching process until all your peaches are peeled. It’s just that easy!
Once you have a big pile of peeled peaches, you can make all kinds of delicious peach treats—including peach jam! :-)
I wish I could tell you I had a jealously guarded family jam recipe to share with you, but I honestly just use the recipe on the pectin box! I’ve included it here anyway, because it’s easy to make and turns out certifiably tasty peach jam!
Easy Peach Jam
Recipe from Ball, makes one pint jar of jam
1 1/3 cup peaches, peeled and finely chopped
3 tsp bottled lemon juice
1 1/2 Tbsp pectin
1 cup sugar
Start by preparing and measuring out your peaches. You can pulse them in your blender for a smoother texture, or leave them in small chunks if you like your jam with a bit more fruit texture.
Add your peaches and the lemon juice to a pot and stir to combine. Then slowly add the pectin, and stir until everything is well incorporated.
Bring the fruit mixture to a hard boil on your stovetop. (You want the mixture to be boiling enough that stirring doesn’t interrupt the boil.)
Then add the sugar to the pot, and return to a hard boil. Remove the pot from heat, and skim the foam off the top. Pour the jam into a jar and let it cool for 30-60 minutes. Place the lid on the jar, and store whatever jam you don’t plan eat in the next week in your freezer.
What’s your favorite way to eat peaches?