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. 

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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