Peach Jam

$60 - $70 (based on 2025 prices)

Makes seven quart-size portions

Over the summer, my parents’ peach tree yielded an immoderate amount of fruit and they struggled to find ways to use it before it went bad. One of the solutions was to create peach jam. Featured below are the instructions. Although it has nothing to do with Halloween, I wanted to share the process (and preserve it for myself to use next summer when the same thing happens).

• Seventeen pounds of fresh peaches
• Seven quart jars with lids and rings
• Two to three tablespoons of lemon juice
• Five and a half cups of sugar
• Five to six 1.75 ounce boxes of fruit pectin
• Five to six tablespoons of unsalted butter

1. Sort through the peaches and select the ripest fruit, discarding those that are too ripe or damaged by birds or insects. They should be slightly firm when you squeeze them. Then, remove any stems and thoroughly wash the peaches. Depending on the size of the fruit, you may need to increase or decrease the amount you use.

2. Sterilize the jars and their rings. This can be done by either washing them in hot water or running them through a dishwasher on the bottle setting. To ensure a proper seal, use new lids.

3. In a large pot, boil enough water to fully submerge the peaches. Once the water comes to a boil, reduce the heat to a simmer and add a few of the fruit at a time, working in small batches. Let them sit in the liquid for thirty seconds before removing them to a bowl of ice water. This process of blanching the peaches will help remove their skin.

4. Once the peaches have cooled, use your fingers to gently de-skin the fruit and, utilizing a sharp knife, cut them in half to remove the pits. Do not worry too much if your cuts are uneven because the fruit will be minced in step five.

5. Add the peaches to a food processor, pour in the lemon juice, and pulse the blender until the fruit is minced. You want small chunks, so do not overwork the fruit into a purée.

6. Fill the water bath with enough water to submerge the jars and leave two inches of water above their lids. It is best to perform this step right before step seven and use a lid to keep the water hot until you add the jars.

7. Pour the minced peaches into a large pot and add a package of pectin and a tablespoon of butter for every four cups of fruit. Bring the peaches to a boil, slowly add the sugar, and allow the entire mixture to boil for one minute.

8. With a funnel, pour the mixture into the jars, seal them, and, using a set of tongs, lower them into the water bath. Bring the water back up to a boil, cover the water bath with its lid, and process the jars for twenty to twenty-five minutes. Following this, turn the burner off, remove the lid, and let the jars steep for five minutes before using the tongs to remove them.

9. Place the jars on a towel-lined surface and let them cool. During this process, you should hear them seal with a loud popping noise. Those that do not seal can be moved to the refrigerator and consumed within a week. Those that do seal can be stored in a cool, dry location for up to one year.