Almond Peach Jam!
I love making jams and jellies and in Florida, we have fresh fruits almost all the time.
However, this jam can be made anytime of the year…all you need are peaches and most supermarkets seem to have them in their produce aisles.
This recipe is adaptable…use whatever fruit you have…apricots, pears, …just use your imagination.
Start with peaches….or fruit of your choice.
Use cheesecloth to hold the peel of a lemon and the seeds of the lemon. Tie it up.
Prepare the peaches, by pitting and cutting in chunks.
Place sugar, slivered almonds, water, and cinnamon stick into a heavy pot…I use enameled cast iron.
Bring to a boil and add the lemon in the cheesecloth.
Both my grandmas and my mother would skim off the foam when making jellies as it makes the jelly clear.
However, I just skim a bit off as this jam will be in chunks and doesn’t need clarity.
The Jam will take about 20-30 minutes to get thick.
Another tip my grandma taught me… was the cold plate in the freezer tip. Just place a small plate or bowl in the freezer while making the jam.
Then drizzle a bit of jam onto the cold plate and if you can make a line with the end of a spoon and the jam doesn’t immediately come back together…the jam is ready. 🙂
Remember there is no pectin in this jam… just natural pectin from lemon zest and seeds.
If you want a lovely luscious peach jam with an almond crunch taste…then give this recipe a try.
- About 2 lbs. fresh peaches (not overly ripe)
- 2 cups white sugar
- 1/2 cup slivered almonds
- 1/4 cup water
- 1 cinnamon stick
- 1 lemon, large
- Put a small saucer in the freezer (this will be used to test the jam)
- Wash and remove the pits of the peaches.
- Cut the peaches into small chunks and place in a heavy pan along with the sugar, slivered almonds, water and the cinnamon stick.
- Peel and seed the lemon and place the peel and the seeds in a small cheesecloth and tie with kitchen string. (the remainder of the juice is added to the peaches and almonds.
- Simmer on a medium high heat stirring the jam occasionally. (about 20 minutes, you have to judge the thickness you desire, when the mixture turns glossy, test the jam)
- Remove the cold saucer from the freezer and place a small amount on the plate. Using the end of the spoon,run it through the jam...if the jam does not run together, the jam is ready.
- Refrigerate if using within a few weeks.
- If you would like to "store" your jam.... pour the hot jam into hot canning jar(s) and lids...that you have placed in a 350 degree oven for about 10 minutes. You can use mayo jars or pickle jars, just make sure the lid doesn't have any plastic or rubber on them. Be sure to wipe down the rims of any syrup before tightening the lids.
- While wearing oven gloves, close the jar tightly and place upside down for 10 minutes. Turn right side up and you should have a seal and it can be stored in the pantry at this point.