Ingredients
- 1 kg Fresh Peaches
- 1 1/2 cups Sugar
- 3/4 cup Maple Syrup *real* maple syrup
- 1 packet Gelfix
- 5 Mason Jars I recommend 250ml size
Servings: mason jars
Instructions
Preparing Your Mason Jars
- First, get your mason jars sterilized and ready to go. Fill a large pot with the jars and cover them fully with water, making sure the water is at least 1 inch above the top of the jars. Bring the water to a boil, then continue to boil for at least 10 minutes. After that, you can turn off the burner and let them sit in the hot water for up to an hour. You can also put the lids and rings in the water at this point, since boiling them could damage the seals.
Making The Jam
- Peel, pit and dice up your peaches. This will probably be the most time-consuming part of the job. Just be patient; it's totally worth it!!
- Put the diced peaches into a bowl for easy transfer.
- Toss all your ingredients into a pot. Turn your burner to high heat and stir your mixture. Once it boils, stir constantly for 2 minutes, then remove from heat. If you'd like a smoother mixture, use an immersion blender and quickly give your jam a puree. If not, just leave it as is.
- Take your jars out of the hot water, drain them and place them on a towel. Fill them up with 1/4 inch of space left at the top.
- Seal your jars and turn them upside-down immediately. Let them sit for 5 minutes, then turn them right side up again. Let them cool on the counter.
Decorating Your Jars
- If you're feeling crafty like I was, you can wrap the lids like I did. I just used kraft paper and twine, but you could use wrapping paper or really any paper you want. Let your imagination run wild! I also used Scotch brand chalkboard labels, which I love because they stick well, but they're removable. This way, I can reuse my jars later. I also used chalk markers to label them.
fashion lover • interior decorator • canadian girl with a southern soul