Tea Room Tales & Tidbits
Table of Contents
Festive Cherry Peach Jam
- 3 boxes of pectin crystals
- 8 cups peaches, crushed
- 3-1/2 cups cherries, crushed
- 2 cups apple juice
- 18 cups granulated sugar
- 2 tsp lemon juice
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1 tsp allspice
- 1 tsp ginger
- 1 orange, use a zester to remove outer peel of the entire orange
- Crush fruit and measure into a large, heavy-bottomed soup pot.
- Set stove element temperature at just above medium heat.
- Add lemon juice, spices and pectin. Stir after each addition.
- Bring mixture to a near boil, stirring occasionally to ensure crystals have dissolved and fruit hasn't stuck to the bottom of the pot.
- Add sugar a few cups at a time, stirring constantly, to ensure sugar dissolves and does not float in large lumps. If lumps form, break them up with a wooden spoon and stir.
- Bring to a rolling boil, stirring constantly allowing the mixture to boil for one full minute.
- Skim off foam using a ladle.
- Using a jam funnel, ladle hot jam into sterilized jars.
- Wipe rim of glass jar with a damp paper towel before replacing the lid and sealer ring.
- Wipe down jars and ensure all lids are screwed down tight.
- Allow jam-filled jars to cool before handling.
- As the jam cools you will hear the pleasing sound of popping lids. This means you have obtained a good seal. If the lid does not pop, simply put the jar in the fridge. It will keep for months.
This makes a triple batch of jam for the tearoom - so it makes a lot. You may want to use this single batch ingredient list:
- 1 box pectin crystals
- 2-2/3 cups peaches, crushed
- 1-1/8 cups cherries, crushed
- 2/3 cup apple juice
- 6 cups granulated sugar
- 2/3 tsp lemon juice
- 2/3 tsp cinnamon
- 2/3 tsp nutmeg
- 1/3 tsp allspice
- 1/3 tsp ginger
- 1/3 orange, use a zester to remove outer peel of the entire orange