Butterscotch Peach Jam
Author: Charmian Chrisite
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Brown sugar makes this peach jam extra sweet with butterscotch undertones. It goes well with plain yogurt or on bread with sharp cheese.
  • 6 cups (1.5 L) peeled, cored and chopped peaches
  • ⅓ cup (80 mL) lemon juice
  • 5 cups (1.2 L) brown sugar
  1. Prepare the preserving jars.
  2. Combine the peaches and lemon juice in your preserving pot. Crush the fruit with a potato masher. Bring to a boil over medium heat, cover and simmer for 10 minutes, stirring occasionally. Stir in the brown sugar. Increase the heat to medium-high and cook, stirring often for about 20 to 25 minutes, until slightly thickened.
  3. Remove from the heat and stir the jam for 3 to 5 minutes. Skim off the foam if necessary. Ladle the jam into hot, sterilzed jars, leaving a ¼ inch (6 mm) head pace. Wipe the rims clean. Seal according to manufacturer's directions.
  4. Process the jars in a boiling water bath for 10 minutes.
Buy freestone rather than clingstone peaches — they are so much quicker to prepare, as the flesh of the peach easily separates from the pit.

Excerpt printed with permission from Well Preserved Small Batch Preserving for the New Cook by Mary Anne Dragan. Published by Whitecap Books (© 2009)
Recipe by The Messy Baker at http://themessybaker.com/2009/08/10/butterscotch-peach-jam/