Canning Vanilla Peach Jam Recipe (2024)

FAQs

Is it safe to can white peach jam? ›

Pour hot jam into jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process in a boiling water canner, following manufacturer's instructions. The recommended process time for peach jam in a boiling water canner is 5 minutes for half-pint or pint jars.

It will last several weeks in the fridge, but can be frozen for up to three months. Obviously you can use the jam anywhere you like jam — on toast, in peanut butter and jelly sandwiches, or on fresh biscuits.

To keep the fruit from turning brown, when you get a bowlful, sprinkle 1/4 cup lemon juice or Fruit-Fresh (which is just a mix of citric acid and vitamin C, perfectly natural). Then stir the peaches to make sure all the surfaces have been coated. I always use one of these, usually lemon juice.

Mix cornstarch with water to create a slurry, then add it to the jam mixture. Bring it to a boil, and the jam should thicken almost immediately.

With a pH of above 4.6, white peaches are a low-acid fruit, and neither water bath canning nor atmospheric steam canning is able to destroy the harmful bacteria that can grow in them. A pressure canning process is not available for white peaches to determine safety and quality issues.

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.

Regardless of the type of jam or jelly you have on hand, it's important to know the signs of spoilage. According to Lee, this may include yeasty off-odors, fermented alcohol-like flavors, and mold growth, which may appear as white fuzzy patches inside the jar or on the product itself.

While pectin is added to jam to speed up the thickening process, it is also essential to keep the fruit's bright and vibrant flavors and colors (which can dissipate over prolonged cooking times). For pectin to work as efficiently as possible, acidity can work wonders — which is where lemon juice comes in.

You don't have to, but proceed carefully. "If you are really anti-pectin, you can omit it, but you'll need to cook the jam longer. Doing so will remove most of the water content in order to get it to set up properly and in turn, will result in a smaller yield," adds Wynne.

What Causes Peaches To Brown? Peach can be eaten after washing it. But if you are slicing and freezing peaches or canning them, it is nearly impossible to prevent them from turning brown. The browning process kicks because when you cut a peach, a group of enzymes called polyphenol oxidases (PPOs) are activated.

What happens if you forget the lemon juice in canning? ›

If your recipe called for lemon juice and you forgot to put it in, your mixture will not be acid enough for safe canning. You have to open the jars and put the mixture into a sauce pan.

Once the jam reaches a slow, thick boil, add lemon juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, about another 5 minutes.

You will need approximately half the amount of pectin that is indicated by your recipe. Please be careful when adding pectin as too much will leave you with a set that is too solid and it is not possible to rectify this so always add less than you think is necessary and test the set and then add more if required.

Lemon juice contains both in abundance. The ratio we use when making jam is 1tbsp of lemon juice to every 1kg of fruit. woman&Home Food Writer, Keiron George, advises, “If you're having trouble with setting your jam, bring it to the boil again, adding the rind of a lemon for some extra pectin”.

You may be considering canning white peaches; however, this is one particular fruit that should not be canned using any type of canning method.

Only yellow fleshed peaches can be safely canned. White peaches are lower in acidity than yellow peaches. Currently there is not a tested procedure for canning white fleshed peaches; freeze them instead.

As long as the seal is sound, jams can be stored in a dark, room temperature place for 12 to 18 months. But that's just a “best by” guideline, clarifies Harris: “If the seal is good, there is no visible mold, and the jam looks, smells, and tastes fine it should be OK to eat much beyond that time frame,” she wrote.

Usually that thin, white film is jelled foam. If your fruit was foamy in the sauce pan and you didn't skim the foam off, or if your mixture had a lot of air in it and you didn't do air releasing before putting the jam in the jars, the foam or tiny air bubbles rise to the top of the jar and form that white film.