If you adore peach cobbler, but don't always have the time to make it then this is the perfect solution. Whip up a batch of peach cobbler jam when the peaches are nice and ripe and turn any ordinary piece of toast or biscuit into a little bit of summer bliss.
Stock pot deep enough to completely cover jars with water; at least 1” over the lids
Canning mat or rack
Vinyl coated jar lifter
Magnetic lid lifter
Extra wide mouth funnel
Long tongs
Ladle
Immersion blender or potato masher
Ingredients
6cupspeachesripe, finely chopped
6cupssugar
½Tbspumpkin pie spice
1Tbssalted butter
1 ½Tbsdry pectin
Instructions
Place the open jam jars in the stock pot on top of the canning mat and fill with water until jars are covered by at least an inch
Place lids in a small sauce pot, cover with water
Bring both pots to a full boil and boil for at least 10 minutes, then reduce to a simmer
While the jars and lids are sterilizing, make the jam
In a heavy saucepan or dutch oven, add your peaches, pectin, butter, and spice, stirring well to combine
Over high heat, bring to a full roiling boil stirring frequently and cook for about 20 minutes or until the fruit is soft
Reduce heat and using an immersion blender or potato masher, pulverize peaches until almost no chunks remain.
Bring back to the boil and add in the sugar - boil for one minute then remove from heat
Remove the sterilized jars from the water, emptying as much water as possible
Place the funnel over one of the jar and ladle in the jam leaving about ¼ “ space at the top, then repeat with the other jars
Take a clean knife and run around the inside of the jar to remove any bubbles
With a wet cloth or paper towel, wipe any jam that may have dripped around the lid of the jar
Using the magnetic lifter, remove the new lids from the boiling water and place carefully on top of the filled jars
Lightly tighten the rings and using the jar lifter return the jam-filled jars to the stock pot of boiling water. Add more water to cover if necessary
Boil for 10 minutes
Carefully remove jars from the water using the jar lifter and place on a wire rack or trivet to cool
Notes
Within a few minutes you should hear distinctive “plinks” as the jars seal. If you don’t hear the jars plink, or if the lids pop back to the touch once cooled, the jars have not properly sealed and the jam must be refrigerated immediately and consumedJars that have properly sealed should be kept in a dark cool place and used within a yearIf preferred, you can blend the fruit ahead of time using a traditional blender, but you may have to reduce the cooking time slightlyIf any foam appears after the pectin is added, gently skim it off the top. The butter usually prevents this from happening.The rule of thumb is 1 cup of sugar to every cup of fruit and 1 Tbs of dry pectin for every 4 cups of fruit