Peach Almond Jam
**For tips on how to blanch fruit, see the recipe and pictures here.
- Prep Time: 12m
- Cook Time: 18m
- Total Time: 30m
- Serves: 10 people
- Yield: 10 small or 5 large mason jars
- Category: Breakfast & Brunch
- 8 c Peaches, finely diced
- 1/2 c Lemon juice (about 2-3 lemons)
- 3 tbsp. Pomona's Universal Fruit Pectin*
- 4 tsp. Calcium water (packet included with pectin above)
- 2 1/2 c Granulated Sugar
- 2 1/2 tbsp. Vanilla extract or vanilla bean paste
- 1 tbsp. Almond extract
- If making jam to preserve fruit and not for immediate use, prepare water-bath canner, jars and lids according to manufacturer’s instructions.
- Blanche, peel, and pit peaches, and finely chop**. Juice about 2-3 lemons until you have 1/2 cup of juice, and set aside.
- Add calcium powder to a few tablespoons of water, stirring until dissolved.
- Combine prepared fruit and lemon juice in the biggest saucepan you have, adding calcium water, and stirring well. We started with a smaller saucepan and ended up having to transfer - bigger is better in this case!
- In a separate bowl, prep all dry ingredients, combining sugar and pectin together and setting aside extracts in another small bowl.
- Cook fruit for about 5-6 minutes on medium-high heat until mixture begins to produce juice and soften.
- Bring mixture to a full rolling boil that cannot be stirred down (meaning you can still see bubbles even if you stir it), stirring constantly until then.
- Add entire measure of sugar/pectin mixture, stirring to dissolve. If you have a potato masher or immersion blender, begin to smush/blend peaches into a smoother consistency (if you prefer a smoother jam). Return mixture to full rolling boil and stir constantly for 1-2 minutes.
- Remove from heat and add in vanilla extract/vanilla bean paste and almond extract, tasting jam for consistency and flavor. Add more lemon juice or sugar if necessary.
- Boil water and pour into mason jars to prevent hot jam from cracking them. Pour out water and pour jam into jars carefully with a funnel till about 1/4 inch of space is left, covering tight with lids.
- Keep in the fridge for up to 3 weeks once opened, or boil the jars in a saucepan with water, covering 1-2 inches above the lids for 10 mins to seal and keep in the pantry (a cool, dark place) for up to 1 year. Jars are sealed when you can press the tops of the lids and they don't pop or bounce back at you.
- Enjoy on toast, waffles, muffins, with ice cream, or on sandwiches!