Smoky Peach Jam. With brown sugar and vanilla sugar, the smoky elements in this jam work great with savory foods as well as bread. It marries well with chicken, pork or lamb. Try it on your Easter lamb!
Earlier in the summer, I came home armed with pounds of peaches after visiting a local farm and I made jam. I just realized I had forgotten to post this delicious recipe.
Several months ago I started making jam and have been trying different jam making methods. This is the first time I have ever used pectin to make jam. When I went to use the Pectin, I realized I had gotten a special kind of Pectin that includes calcium. According to the box, the calcium activates the jelling process so that less sugar is required. I was using a recipe as a guide to create this one and I reduced the sugar by 1 cup.
5 cups peaches, peeled and chopped small
1/4 cup vanilla sugar (I always keep this in my pantry, 2 cups of sugar run in a food processor with 1 vanilla bean, split and scraped)
1/4 cup water
2 1/2 cups firmly packed brown sugar
1 tablespoons lemon juice
1 teaspoon agar agar
Combine all ingredients in a large, heavy bottomed pot. Bring to a boil and cook for about 10 minutes.
I am by far no expert, but so far in my jam making exploration, I have to say I like the end result of using the pectin less than when using agar agar to thicken the jam. I found that the pectin thickens too much, for my preference. Even for jam, I found it too gelatinous and not as easily spreadable. This was the first and last time I will be using pectin in my jam making. However, with the vanilla sugar, the flavor was on point!
I would recommend replacing the pectin with 1/2 teaspoon of agar agar, which is what I plan to do when I make this jam again.
Do check out my Mango Papaya Jam (agar agar method) recipe here for another option…and Pumpkin Jam and Strawberry Rose Jam will be posted soon…so stay tuned…