Spotted on a flaky biscuit, crunchy toast, or a diverse cheese plate, the jam is a traditional staple in any Southern pantry. Each jar holds a nostalgic candy word of a culinary culture loved by way of generations. As time has passed, traditional recipes have been injected with a spicy or boozy twist. If you want to exhibit your jar on the kitchen desk, we’ve rounded up some self-made jam recipes from some innovative Southern food bloggers.
Fresh Peach Jam
By Lacey Baier of A Sweet Pea Chef
Lacey, of A Sweet Pea Chef, brings nostalgia and small-metropolis allure to the desk together with her Fresh Peach Jam, a conventional recipe that showcases candy (and Southern) peaches. Inspired by using her ride to Fredericksburg, Texas — a town known for its peaches — this Austin-primarily based blogger shares with us a “superb, amusing, and rewarding” recipe. With this jam on our biscuits, we accept it as true with Lacey while she says, “sparkling peaches = happiness!”
- Fresh Peach Jam
- Author: Lacey Baier
- Prep time: 30 mins
- Cook time: 20 minutes
- Total time: 50 mins
Ingredients
Four cups sparkling peaches, approximately three lbs., we used an aggregate of Stonewall white and yellow peaches.
- ¼ cup fresh lemon juice, about two lemons
- 7½ cups sugar
- One pouch of Sure-Jell Certo Fruit Pectin liquid fruit pectin
Instructions
Fill a Canner half-full of water and bring to a simmer over medium-high heat. Wash Mason Canning Jars, Lids, and Bands in hot, soapy water, rinse with warm water. Add jars, screw bands, and lids to simmering water. Let it stand in warm water until geared up to apply. Drain nicely. Remove the peaches’ skin from the peaches blanching for forty-five seconds in boiling water, then removing and placing in cold water for 1 minute. Using a pointy paring knife, make a crisscross slit at the bottom of the peach to create a place to insert the knife blade. Gently seize the pores and skin between your finger and the knife blade and dispose of the pores and skin (see images above). Once the ores and skin are eliminated, dispose of the pits. Finely chop the peeled, pitted peaches.
Measure four cups of finely chopped peaches and prepare dinner over medium-high heat in a 6- or 8-quart saucepan. Add lemon juice to the peaches and stir to combine. Add sugar to a saucepan and stir to mix. You may also upload ½ Tsp. Unsalted butter to reduce the foaming, in case you want. Bring the combination to a full rolling boil on excessive heat, stirring continuously. Stir in the pectin pouch speedily. Return to a complete rolling boil and boil for exactly 1 minute, stirring constantly. Be cautious now, not to allow the mixture to boil over. Remove from heat and skim off any foam with a metal spoon.
Ladle the combination into the organized, wiped clean jars. I recommend using a Wide-Mouth Funnel to ladle aggregate into jars effortlessly. Fill each jar to iwithin⅛-inch the top. Wipe the jar rims and threads and cowl with 2-piece lids. Screw bands on tightly and vicinity jars on multiplied Canning Rack in canner. Lower rack into canner so that water covers jars by 1 to 2 inches. If more water is wanted, add boiling water. Cover and convey to boil for 1minutes over low heatly. Remove jars using a Jar Lifter and place upright on a towel to chill completely. After the jars cool, test seals by pressing the center of the lid with your finger. If the lid springs/pops again, it isn’t sealed, and that jar will want to be refrigerated. Let stand at room temperature for twenty-four hours—store unopened jam in a groovy, dry, darkish area for up to 1 year. Refrigerate opened jars for up to 3 weeks.
Strawberry Sangria Refrigerator Jam
By Jackie Garvin of Syrup and Biscuits. Jackie Garvin of Syrup and Biscuits stocks a homemade jam recipe with a clean twist. Her Southern charm and wit come through with this Strawberry Sangria Refrigerator Jam. The fun element about this recipe is the fruity wine — Jackie says white, red, or rosé paintings, too. Whatever your wine desire, having this jam on your cheese plate will make it experience like summer all year round.
