Canning Vanilla Peach Jam Recipe (2024)

FAQs

What is the best syrup for canning peaches? ›

Canning Peaches in Light Syrup

A light sugar syrup is really the best for canning peaches.

While it may seem like extra work, there are good reasons why we blanch peaches for canning. It firms the flesh, increases flavor, and loosens the skin for peeling. Peel peaches: When cool enough to handle, remove peaches from water.

Use Lemon Juice: Lemon juice has a lot of great functions when it comes to canning. Add some to your fruit before canning to minimalize browning. Additionally, lemon juice helps to keep your canned goods nice and acidic to prevent the growth of bacteria.

They are also delicious and versatile. Every year from white peaches I can them, jam them, dry them, freeze them, and make syrup out of them. And we also eat about 5 fresh ones a day while they are in season. They are pretty much the best.

Low-acid peaches – Use hot-pack method. When jars are filled, add ¼ teaspoon citric acid or 2 teaspoons lemon juice per pint. Process as indicated in hot pack instructions. Scald, peel and slice peaches.

CAUTION: Do not can white-flesh peaches.

The natural pH of some white peaches can exceed 4.6, making them a low-acid food for canning purposes. Currently, there is no low-acid pressure process available for white-flesh peaches nor a researched acidification procedure for safe boiling water canning.

Lemon Juice and Fruit Jams: A Perfect Pairing

As I noted above, almost all fruit contains some acid, but I always add lemon juice to a jam mixture to ensure the acidity is high enough for gelling and food safety (and because I like the flavor).

Sugar is definitely added for and too taste. If you prefer less, then by all means use less using a light syrup rather than heavy, or possibly even none. But, one of the purposes of sugar in canned fruit is for texture. Canned fruit in light syrup will deteriorate in texture more quickly that in heavy syrup.

How many pounds of peaches per quart jar? ›

A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2½ pounds per quart. Choose ripe, mature, yellow-fleshed peaches and nectarines of ideal quality for eating fresh or cooking.

Why does jam taste bitter? Your jam may taste bitter because it's over-cooked. Sometimes overcooked jam can be a good thing, as it has a nice caramel flavor that will work well used in desserts. However, if it's really overcooked the sugar will give it a bitter burnt taste.

While you can simply reduce the jam to your liking, you can also add commercial pectin or chia seeds to the reducing jam to guarantee thickening.

Clingstone. The pretty yellow peach flesh "clings" to the stone, and therefore the name. These are the earliest peaches to come in. Distinguished by their juiciness and sweet peach flavor, they lend themselves very well to jams, preserves and canning.

Canning Peaches (Halved or Sliced) Yields: Approximately 2 to 2½ pounds peaches for a 1-quart jar. Prepare and boil syrup, using ½ cup (very light), 1 cup (light) or 1¾ cup (medium) sugar per quart of water, depending on desired sweetness. Or pack peaches in water, apple juice or white grape juice.

I put the raw fresh peaches into the jars, packing them in as tightly as possible. The “3 Ways”: I add 1 tsp of maple syrup, vanilla bean (or 1/2 tsp extract), or 1 tsp of honey (optional) to each jar. You can also add 1 tsp of lemon juice here if you are concerned with discoloration.

Heavy syrup contains water, corn syrup and sugar, and it has the most calories of the three. A 15-1/4-ounce can of sliced peaches contains about 10 ounces of fruit and 2/3 cup of syrup, which adds about 200 calories. Light syrup is made from water and sugar.

It's best to avoid canned fruits in heavy syrup or with added sugars. That being said, fruit is only beneficial to your health if it's actually eaten.