This weekend, Jamie and I decided to do some canning. I told him that I wanted to grab peaches from the farmers' market and make some jam. Peach jam is one we don't see very often and one we like a great deal. I also mentioned that I wanted to make peach chutney which we use on pork, primarily. And eat whatever peaches are leftover.
We turned to our trusty Ball Canning book to get the recipes for the peach jam and peach chutney.
Peach Jam (Taken from the Ball Complete Book of Home Preserving)
4 cups peaches (about 6 large)
1 package powdered pectin
2 T lemon juice
5 cups granulated sugar
Combine peaches, lemon juice and pectin (until pectin is dissolved). Bring to a boil and then add sugar stirring constantly. Return to a boil and stir constantly for one minute. Remove from heat and skim foam off the top.
Ladle jam into sterilized jars leaving 1/4" at the top (headspace). Place sterilized lid on jar, then screw band on.
Place jars in canner making sure they are completely covered by water and process for fifteen minutes. Remove and set aside to cool.
Peach Chutney (Taken from the Ball Blue Book of Preserving)
4 quarts peaches (about 16 large)
3 cups brown sugar
1 cup raisins (we used Craisins this time)
1 cup chopped onion
1/4 cup mustard seed
2 T ginger
2 t salt
1 clove garlic (optional - but we used it)
1 hot red pepper (we used a jalapeno which is not red but is hot)
5 cups vinegar (we used a combo of cider vinegar and white vinegar simply because we ran out of cider vinegar and added white vinegar to round out the recipe)
Combine all ingredients in a large pot. Simmer until thick stirring frequently. Ladle chutney into sterilized jars leaving 1/4" at the top (headspace). Place sterilized lid on jar, then screw band on.
Place jars in canner making sure they are completely covered by water and process for ten minutes. Remove and set aside to cool.
For directions on sterilizing jars and lids and on water bath canning, please click here.