Peach Lime Jam

I was back to making jam over the weekend. After so much success with the blackberry-blueberry-lime (sooooooooo good!), I moved on to peaches from the farmer’s market. Once again I wanted to include the brightness and tang of the lime. The original peach jam recipe called for lemon, but the lime is brighter. Limes are less acidic so it requires more juice, but in this case more is better. The taste is perfect - peach lime is AMAZING and I highly recommend it.

I peeled and roughly chopped the peaches, then mashed them with a potato masher. I added lime juice and lime zest and put the fruit in the jam maker with the pectin and sugar according to the machine directions. Even the canning process this time was easier. I knew what to expect the second time around, I knew how the timing worked and I was able to do the whole thing with confidence. Canning peach lime jam start to finish took about an hour from start to finish - totally worth the time investment.

Here’s the recipe:

Peach Lime Jam

3 ¼ cups chopped and mashed peaches
Juice of one lime (at least 2 tbs)
Zest of one lime
3 tablespoons pectin
3 ⅓ cups sugar

Prepare jars by washing/sterilizing them. Fill a large stock pot with hot tap water, place on stove and put the jars and lids in the hot simmering water. The jars need to be hot when the jam is ready.

Mash peaches with a potato masher. Juice and zest the lime over the peaches. Place in a large, heavy bottomed sauce pan. Whisk pectin into peaches, and cook over medium-high heat until mixture reaches a full roiling boil that cannot be stirred down. Stir in sugar, then return to a full rolling boil; boil for exactly 1 minute, stirring constantly.

Remove the jars from water, fill with jam. Add the lids and screw the bands on. To skip the canning process, the jars can go directly in the freezer. To can the jam, put the jars back in the hot water until the stock pot reaches a full roiling boil. Boil for 10 minutes then remove from heat. Allow to cool to room temperature.