Making Peach Jam Class and the recipes too!

We've been living in the "whirlwind" of the end of the school year! 

So many things going on, pulling us in various directions,

but I am thrilled to say that we made it through, finished strong
and now we are officially on summer break!  Yay!

Right now peach season is in full swing and we've been making and baking;

  jams, cobblers, pies and freezing peaches too.

Last weekend we had our annual 

"Making Peach Jam" Class

 and it was completely sold out. 

I like to teach two different methods to making jam, the old fashioned sugar,

fruit and lemon juice only jam and then one using pectin.  

Personally, my favorite is the old fashioned way, and almost all of the jams

that are made at the Boho Farm are made this way. 

But because I love the art of jam making and what more people to share this love, 

one of the first jams I teach how to make is peach jam made with pectin. 

It is accessible...quick, easy and can be made in an hour.
It is an approachable entrance into the wonderful world of jam making.

The class filled up so quickly, we'll have two jam making class next May,

so if you missed you'll have to join us next year! 

Here are the two recipes that we made during class:

Easy Peach Jam

9 cups peaches

6 cups cane sugar

4 tbsp freshly squeezed lemon juice

1 box of pectin

Prepare jars and lids by washing them and placing them in a

250 degree oven for 25 minutes to sterilize.

Combine the peeled peaches, pectin, and lemon juice in a big stainless steel

pan.   Stir till pectin is dissolved.  Bring to a boil over medium high heat. 

Stirring often, and once the color changes from opaque to clear, skim off foam

and then add the sugar and bring to a raging boil for about a minute or so.

Pour jam into the sterilized jars, leaving a 1/4 inch head space,

then place them in on a jelly roll pan and place them

in a 250 degree oven for 15 minutes.

Let cool.

Shelf life is 6 months

Old Fashioned Peach Jam

4 pounds peaches

2 cups cane sugar

1 freshly squeezed lemon

Combine the peaches, sugar, in a glass bowl and cover.

Let macerate in the refrigerator for at least 12 hours, if not 24 hours.

Put peaches in pot on stove and add lemon juice.

Bring the mixture slowly to a boil over medium high heat.

Stirring frequently, after 5 minutes remove any foam

and continue to cook till jam thickens to a nice consistency.

Pour jam into sterilized jars and then place them in on a jelly roll

pan and put them in a 250 degree oven for 15 minutes.

Let cool.

If you want to read another post about making peach jam, click here.

Enjoy!