Peaches aren’t out of season quite yet so there’s still just enough time to get a box or two and make some peach syrup and jam. Especially syrup. We’re going to be having fancy pancakes with yummy syrup every day for breakfast for quite a while…
PEACH SYRUP
3 3/4 c. peaches
1/4 c. lemon juice
3 T. Clear Jel
Add lemon juice to peaches. Combine Clear Jel with 1/4 c. of sugar. Add to peaches. Bring to a boil, stirring constantly. Add the rest of the sugar and boil for 1 minute, stirring constantly. Pour into jars, leaving 1/4 inch headspace. Process 10 minutes in boiling water bath or freeze.
PEACH JAM
3 3/4 c. peaches
1/4 c. lemon juice
7 T. Clear Jel
Add lemon juice to peaches. Combine Clear Jel with 1/4 c. of sugar. Add to peaches. Bring to a boil, stirring constantly. Add the rest of the sugar and boil for 1 minute, stirring constantly. Pour into jars, leaving 1/4 inch headspace. Process 10 minutes in boiling water bath or freeze.
These recipes call for Clear Jel instead of pectin, which I greatly prefer in my canning. You can purchase it in bulk so it’s less expensive and it’s easier to adjust a recipe and make double or triple batches without the consistency getting all fouled up.
I have a local source, and I’m sure you can find it pretty much anywhere if you look. A health food store or food storage kind of place would be my best guess. If all else fails, Amazon sells it. Of course.
Happy canning!
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