William Yeoward's Classic Jam Jar
If you want to squeeze the last few weeks out of Summer '17, it doesn't get any sweeter than cooking with peaches. There's no fruit more emblematic of this time of year, and there's no need to complicate your recipes and risk masking the natural flavour and texture of this stone fruit. And if you want a little taste of Summer when the chill of Fall arrives, try making your own peach jam from the fabulous new cookbook Tartine All Day. Whatever you do, we suggest you seize the moment, grab some fuzzy peaches, and make the most of this season's bounty.
D I D Y O U K N O W ?
- The peach tree is native to Northwest China, where it was first domesticated and then widely cultivated in Persia, and then transplanted to Europe
- The first peach orchard in North America was planted in Florida in 1565
- Part of the Prunus family (siblings are Cherry, Apricot, Almond and Plum), peaches are best stored at temperatures of 0 °C (32 °F)
- Peaches are categorized into two types: freestones and clingstones. The flesh of freestone peaches separates easily from the pit, which makes them ideal for eating fresh. In clingstone varieties, the flesh of the peach clings to the pit. These varieties are best for canning.
- 8 large peaches
- 6 cups granulated sugar
- juice of 2 lemons
- Peel the peaches by dipping each one in boiling water for about 20 seconds, setting them aside until cool enough to handle, and then removing the skin with a pairing knife. The skin will peel off easily. Halve and pit the peaches, cut into eights, and then into 1" pieces. Place in a wide, heavy-bottomed pot.
- Add sugar and lemon juice and mix well. Bring to a boil over med-high heat, skimming any foam off the top. Cook to 105C/ 221F, or for approx. 25-30 minutes.
- Preheat oven to 350F. Wash jars and lids with hot soapy water and set them on a rimmed baking sheet. Place in the oven for at least 10 minutes and up to 1 hour.
- Ladle the jam into the hot, sterilized jars leaving 1/4" headspace. Wipe rims with a clean, dampened kitchen towel and close jars with the sterilized lids.
- Place jars upright in a large stockpot of water, covering at least 2". Bring to a boil for 10 minutes and then cool. Keeps up to 3 months in the refrigerator.