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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Saturday, September 01, 2012

Peach Jam Made with Redpath QUICKSET™

A couple of weeks ago I was in the midst of home canning all kinds of peachy delights.  I could easily have canned the beautiful peaches from the Niagara area as simple sliced peaches, I decided to make a few gourmet products.  There were two reasons for my decision.  First, we do not use a lot of sliced peaches so there is no need for me to can up a bushel of peaches as slices.  This is a fundamental rule of home canning.  Only can what you can reasonably use in the form of what you will use within a one to two year time frame.  The second reason is I really wanted to recoup the expense of a bushel of peaches. 

peach jam made with Redpath Quickset
The first batch of peach jam was made using Redpath QUICKSET™ that I had purchased on sale for $1.  QUICKSET™ makes jam making very easy as only the fruit and lemon juice need to be measured.  It is a longer cook process than using Pomona's pectin and I did notice peach jam made with QUICKSET™ is darker in colour than that made with Pomona's pectin.  If you can't find Pomona's pectin and don't want to order a larger amount online, the QUICKSET™ is easier to use and less expensive than Certo® crystals or liquid.

Peach jam is gorgeous in the jars!  It's even nicer as a spread on toast or stirred into plain yogurt for breakfast.  I like using peach jam as a filler in baked goods (eg. mini tarts) and as a glaze for pork.   It makes a wonderful topping for cream cheese appetizers as well.  Be sure to make plenty of this delicious jam!

Method: Wash, skin and pit the peaches. Place the fruit in a food processor and pulse until no large chunks of peaches remain.   Measure out 3½ c of crushed fruit into large saucepan. Add 2 tbsp lemon juice and the entire bag of Redpath QUICKSET™. Mix well. Bring to a full rolling boil [Add ½ tsp butter to prevent excess foaming. (optional)] and boil for 4 minutes stirring constantly. Remove from heat. Continue to stir for 5 minutes to prevent floating fruit. Ladle into hot jars. Wipe the rim and place lids on the jar. Tighten band according to the type of lid being used. Seal -> This means to process in a BWB canner for 10 minutes. Remove from canner. Let sit undisturbed for 24 hours. Check seal. Label and store.

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