Name: Butterscotch Peach Jam
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 6 cups (1.5 L) peeled, cored and chopped peaches; 1/3 cup (80 mL) lemon juice; 5 cups (1.2 L) brown sugar

Description

Brown sugar makes this peach jam extra sweet with butterscotch undertones. It goes well with plain yogurt or on bread with sharp cheese.

Scale

Ingredients

6 cups (1.5 L) peeled, cored and chopped peaches
1/3 cup (80 mL) lemon juice
5 cups (1.2 L) brown sugar

Instructions

Prepare the preserving jars.
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.
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 1/4 inch (6 mm) head pace. Wipe the rims clean. Seal according to manufacturer’s directions.
Process the jars in a boiling water bath for 10 minutes.

Notes

Buy freestone rather than clingstone peaches — they are so much quicker to prepare, as the flesh of the peach easily separates from the pit.