I am your neighbour to the north, in Canada, and I love your channel and recipes. There is nothing more reliable than a good ol' southern recipe, and I am so looking forward to making some of these jams. Especially this one. Thanks so much.
Hi. Thanks!! We are getting some of your icy winds tonight! I just got finished putting straw over my strawberries. Of course it’s nothing like the cold you get. Thanks for the kind comment!
Wow! I was looking for a easy jam recipe. I’m getting my Colorado peaches today. This is gonna be the first time I’ve ever canned. Thank you so much. I’ll let you know they turn out! 😮😊
Sounds good. I saw your other comment. My elevation is only about 650 ft above sea level. We are almost at the end of the Appalachian mountains in north Alabama.
The tip of flipping the jars over was just what I needed to hear! Thank you! I usually get a few jars that don't seal properly, but thanks to your tip I was able to car 18 jars of peach jelly with 100% sealing.
Awesome!! If you get the hot jelly in the hot jars quickly before it starts to cool, get the lids on, and flip them, they will all seal just as yours did. Congrats! I’ve canned probably 10,000 jars but I still get excited when they seal.
I made this jam and turned out perfect! I’ll something my nephew taught me is to put a Pat or two of butter in peaches to prevent the foam and it works every time! Thanks
I'm SO PO'd!! MY peach tree was FULL (branches bending over to the ground) last night so I said "I'll pick them in the morning"! WRONG!! The deer ATE over half of the peaches last night! I sat the basket down to start picking peaches and bent up to see BARE BRANCHES!! I looked around to make sure I was at the right tree!?? I KNOW I had that "deer in the headlights" look!!! I hope they enjoyed them!??? They even ate everything on the ground!! I was going to get the pits to grow some more over winter!! WRONG AGAIN!! LOL
I love your videos. They are clear and simple. My daughter turned me on to your videos as she’s been canning for a couple of years. Finally got the courage and made my first batch this morning. They sealed beautifully. Thank you so much!
Thank you for the lovely recipe! The lemon gives this peach jam such a tasty flavor! The best peach jam ever! I too do open kettle method, have for over 40 years and no issues. I also use a pat of butter toward the end to help keep foaming down. Love your channel! Thanks again & God bless!❤️🙏❤️
If your peach jam tastes as good as your orange marmalade then I will be making this next year also. Going to give it a try. I really love the marmalade recipe you put out it is wonderful.and easy. Thanks for the videos
That’s how I do tomato juice, salsa and tomato paste. Just turn them upside down the back up. Never any issues. Can’t wait to do the lemon jelly and now the peach jam. Yummmm
I just picked about 40 pounds off one tree (Got them before the deer this year! LOL) I have 4 more trees that will be ready in 7-10 days!! I have a nectarine tree that will probably have 15-20 pounds.
My mom and grandma used to do their canning the same way (open kettle method) I do the same with all my caning.. just filled cooked chickpeas for hummus, waiting for my peaches to ripe on the tree, we’re serious peach jam fans, great recipe as always.. thx!
@@4cfaith we used to dehydrate the vegetables instead of canning, nowadays we are lucky to have dehydrator machine, I have 3 some days they run all together :)
TIP: If anyone is worried about not finding lemon seeds and then they end up in the final product, squeeze them into a plate before hand and take out any seeds, then you won't have any in your jam! Nice Video Tutorial as well!
@@useful.knowledge my mother and i followed your instructions to the best of our ability and it turned out awesome. Beautiful peach spread 👍🏻 she was surprised how easy it was. Taught her something new!
@@useful.knowledge is it necessary to boil the jars first before putting them in the oven or washing them thoroughly and popping them in the oven is sufficient? I washed mine and popped them in the oven for a little over an hour while i was prepping. After i did all the work, i saw another video where the lady boiled her jars first and im now questioning myself 😅
@friedapplepie1872 Some of these videos will have you scared to wake up in the morning. I normally wash mine in the dishwasher or with dawn in the sink before putting them in the oven.
The day after watching your blackberry jam with no pectin vid last week I picked a heap of berries from the hillside behind the house. My wife made several jars the following Monday using less sugar and it was amazing! Pretty sure there's no jam left 🤣
How much less sugar did she use? Is the amount of sugar critical to making this a good recipe? I want to reduce as much of the sugar as possible. Hoping to make some jam with sugar substitutes or at least 1/2 cane sugar and 1/2 natural or sugar substitute. I also heard that clear, sparkling jellies can only be made using real sugar. 🙁
I don't know what pectin is, but I look forward to making this jam. I have a peach tree on my patio, and I think next spring season it'll start making peaches. I can't wait to have so many uses for them.
Thank you very much for the recipe, and I want mention that lemon contain pectin so you don't need to add external pectin soo good but I see that there's a lot of sugar so i will try the same recipe with more less sugar
Yes, the amount of sugar in these fruit canning recipes frightens me. It's because I buy sugar-free, no-sugar-added, low-sugar, etc., jams and preserves and other things. I helped my Mom for years and cared for her for 5 1/2 mos before she passed away 2 yrs ago. She had diabetes and other conditions. I adopted low-sugar eating from dealing with her condition. I think this recipe will work out fine with me reducing the sugar. I'd like to make pretty, transparent jellies too but heard that the only way is to use real sugar, or cane sugar. 🙁
I would love to see you do a pear preserves video. I've lost my mom's recipe. And the one at buccies and other places are just nasty. Once again a great recipe
I'm so grateful to you for making these videos. I lost my Grandma when I was 9 yrs old. Needless to say I wasn't interested in cooking. And I'm scared to death of pressure canners and cookers. Did your family ever do milk canning or dry milk?
Hi. Thanks for your kind comments. I miss my grandparents everyday. I also use the knowledge they shared with me just about everyday which is why the folks at work talked me into doing these videos. They never did can or dry milk.
Just grabbed some peaches few days ago. Not enough for this, but enough for homemade ice cream. After watching this again, will have to go to Peach Barn to get more for jam/jelly...lol!
I know i always comment on your videos but i love this. I hate water bath canning. I had to come back to your video because i didnt remember how long to leave it turned over before i flip it right side up. Thanks! Have Kudzu jelly making right now.
Hi. I will be putting out an apple butter video in September. We have a Blueberry Syrup video. Just cook the syrup another 10 minutes and you’ll have jam. Here’s the link for the Blueberry Syrup: ruclips.net/video/BLxdH8zF9EA/видео.html
So glad I came across your channel. Just made this recipe. My first time to do any sort of canning. How long will they last in the pantry? Mine made 7, too.
I think you could peel the peaches much more quickly and easily. All you have to do is place them in boiling water for 35 seconds! The skin will practically jump off of the peaches when you treat them in this manner. This also works for tomatoes! Lois
I’m glad you said they will start ceiling after 30 minutes because I would’ve been worried. Trying this method today. What if they don’t seal? Can you put them in a water bath then?
Hi. Yes, you can water bath them if they don’t but if you got the hot peach jam into the hot jars, they will seal. If you let the peaches cool down and then put in the jars, they won’t. You should have some already sealing.
Thanks, I like the fact you have no need for pectin. I worry about how long you can keep this jam. It looks like you didn't reference the headspace needed on the jars, can I assume 1/2 inch?
Hi. There’s no issues with longevity of the jam. The peaches are already acidic and then the addition of the lemon even more. I use the bottom of my canning funnel as my headspace reference. I’d say it’s close to 1/2 maybe a little less.
I haven’t but I’m going to this year. A friend brought some to the hunting club. We almost ate the bottom out of the jar. He brought 2 more and we ate those as well. It’s great!
Have you done a persimmon or maypop jam? I found both and waiting for the fruit to ripen. Would it be the same technique as your other jams and do you think either or both will need lemon juice. My thought is equal parts of fruit and sugar and do it like your raspberry jam unless lemon juice is needed.
Hi. I have not made persimmon or maypop jam. I did check about persimmon. You do need to add some lemon juice because it’s on the edge of the acidity for open kettle or water bath canning.
@@chuckkerber4735 I like it to be spreadable especially when I take it out of the fridge after opening. If you want it thick just cook it maybe another minute or two.
Hi. Mango is not acidic when ripe. If I were coming up with a recipe, I would make it similar to our watermelon jelly video but with the bits of fruit. Basically add pectin and lemon juice.
Okay, so far 4 out of 4 on this channel. 2 jellies and 2 jams and all turned out excellent. I used 3 Tblsp lemon juice since I had no lemons except freeze dried small wedges I have for tea. Then for sh**ts and giggles i tossed 4 of these wedges in and removed before the sugar. I did cook longer using your plate method to see if it was gelled enough, probably about 8 minutes with the sugar instead of your 2 minutes. I totaled 8 jelly jars and when I flipped them, one leaked out a bit. Oh darn!!!!! Guess its to the fridge and I have to eat it. 😅
Hi. This is the open kettle method that was the recommended method for jams, jellies, and preserves before the water bath became recommended. Mine last at least a year in the pantry after sealing.
Hi. It’s an old canning trick to make certain that any contamination that may have gotten on the lid during the canning process is destroyed by the hot product.
You would probably be a good person to ask...or maybe some of your viewers would know. I gave a friend some kumquats and she made marmalade. She mentioned that you cook it with the seeds because natural pectin is in the seeds of citrus. Like you, she removed the seeds before putting in jars. Never heard of a lot of things in canning--newbie in that arena...but was fascinated to hear of the open kettle method. Thanks for an enlightening video...nice camera work. Jesus bless.
Hi. Thanks for your kind comments. If you find some old canning books, the open kettle method is in there. The open kettle method which I was taught as a child was the recommended method before water bath. I use it for anything that can be water bathed such as jams, jellies, marmalade, preserves, and tomatoes. These are all items considered acidic. The open kettle and water bath can’t be used for items like green beans or potatoes because they are not acidic and requires pressure canning. The simple key to open kettle is to get the hot product into the hot jars quickly after turning off the heat and get the lids on. If this is done quickly like I show in our videos, they will seal every time. About the lemons. The seed do have pectin. I was really just trying to get the natural pectin out of the peel. But the seeds are definitely a bonus as well as the pulp. That’s and all the best canning.
@@useful.knowledge Used ole google to read more on this method. Of course, you are probably more informed on all this, but I saw where it is not an approved method any longer. Sort of on the fence. But, you're still alive telling folks how to do this...lol. I'll think about it. Thanks a million. Jesus bless.
@@sandrarichardson2713 Hi. I think I read that it became non-approved sometime in the 1980’s. Sure Jell even had the open kettle method on their instructions up until the early 80’s. I can over a 100 jars a year using it and never lose a jar. It did fall out of favor at some point. My theory is that folks didn’t work quickly and the jelly/jam cooled down too much so you didn’t get a seal. The truth is that water bath is only going to get to 212 deg so there is not really much extra heat, you just don’t have to work as quickly. If you feel uncomfortable using the older method, by all means use the water bath. I honestly do not care what folks use. It’s just great to see more folks canning.
Hi. Once sealed, I store them in the pantry for up to 12-18 months. After opening, I store them in the fridge for several weeks. I haven’t tried it with honey. You could make a mini batch to see how it tastes.
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I am your neighbour to the north, in Canada, and I love your channel and recipes. There is nothing more reliable than a good ol' southern recipe, and I am so looking forward to making some of these jams. Especially this one. Thanks so much.
Hi. Thanks!! We are getting some of your icy winds tonight! I just got finished putting straw over my strawberries. Of course it’s nothing like the cold you get. Thanks for the kind comment!
Wow! I was looking for a easy jam recipe. I’m getting my Colorado peaches today. This is gonna be the first time I’ve ever canned. Thank you so much. I’ll let you know they turn out! 😮😊
Sounds good. I saw your other comment. My elevation is only about 650 ft above sea level. We are almost at the end of the Appalachian mountains in north Alabama.
The tip of flipping the jars over was just what I needed to hear! Thank you! I usually get a few jars that don't seal properly, but thanks to your tip I was able to car 18 jars of peach jelly with 100% sealing.
Awesome!! If you get the hot jelly in the hot jars quickly before it starts to cool, get the lids on, and flip them, they will all seal just as yours did. Congrats! I’ve canned probably 10,000 jars but I still get excited when they seal.
I made this jam and turned out perfect! I’ll something my nephew taught me is to put a Pat or two of butter in peaches to prevent the foam and it works every time! Thanks
Thanks!!
😍
I'm SO PO'd!! MY peach tree was FULL (branches bending over to the ground) last night so I said "I'll pick them in the morning"! WRONG!! The deer ATE over half of the peaches last night! I sat the basket down to start picking peaches and bent up to see BARE BRANCHES!! I looked around to make sure I was at the right tree!?? I KNOW I had that "deer in the headlights" look!!! I hope they enjoyed them!??? They even ate everything on the ground!! I was going to get the pits to grow some more over winter!! WRONG AGAIN!! LOL
Wow!! That’s awful!!!
Oh no!!! I can only imagine how upset you must’ve been!!!
@@selenuhhbamf2383 I guess it's just part of living in the country! LOL
Yep I know the feeling. The deer got ALL the grapes on the other side of my fence. Thank goodness they can't get in to the yard!!
I would’ve just had peach fed Venison had I caught them 😏
I love peach everything. Will definitely be making this. I also love open kettle canning. Thank you.
Same here!! I love peaches. I can’t wait until peaches are ready this coming summer so I can make some more jam.
Unbelievable! This method is new to me. Total game changer for me. Thank you so much for the videos!!!
Thanks! I’ve made three batches so far this summer. They all turned out great.
I love your videos. They are clear and simple. My daughter turned me on to your videos as she’s been canning for a couple of years. Finally got the courage and made my first batch this morning. They sealed beautifully. Thank you so much!
Thanks so much! I’m actually canning a batch of Peach Jam right now! 😂
I'm obsessed with your channel!! I'm always checking for new videos. Thanks for teaching us your ways.
Hi. Thanks so much for your kind comments. We really appreciate it!
This was SUPER EASY and delicious!!! I cut back the sugar, our peaches were so sweet already. The shortcut canning IS MY FAVORITE!! Thank YOU!
Thanks!!
I love peaches. That’s a unique recipe, I need to try it. They look yummy.
All of my taste testers like my wife, daughter, and work crew love it. It’s got a little tart and then real peachy finish.
Thank you! I want to start canning but don’t have all the canning stuff. Thank you for showing this method. 👍🏾
Thanks and all the best!!!
Thank you for the lovely recipe! The lemon gives this peach jam such a tasty flavor! The best peach jam ever! I too do open kettle method, have for over 40 years and no issues. I also use a pat of butter toward the end to help keep foaming down. Love your channel! Thanks again & God bless!❤️🙏❤️
Thanks so much!! Happy to hear from an open kettle canner!!!
Absolutely beautiful job❤
Thanks very much!!
If your peach jam tastes as good as your orange marmalade then I will be making this next year also. Going to give it a try. I really love the marmalade recipe you put out it is wonderful.and easy. Thanks for the videos
Thanks so much!! We had a viewer to actually place in a huge county fair with that orange marmalade recipe.
Using right tools and satisfying final product look. Thanks.
Thanks!
That’s how I do tomato juice, salsa and tomato paste. Just turn them upside down the back up. Never any issues. Can’t wait to do the lemon jelly and now the peach jam. Yummmm
I am so excited to try this recipe and try apricot jam and peach jalapeño jam! Thank you so much for this video!!! ❤
Peach jalapeno sounds delicious!
You make ot like I do. Never had a jar to unsealed before time to eat. Thank you.
Thanks!
Freakin fantastic! Thanks so much for the “knowledge” imparted!
Thanks!!!
I just picked about 40 pounds off one tree (Got them before the deer this year! LOL) I have 4 more trees that will be ready in 7-10 days!! I have a nectarine tree that will probably have 15-20 pounds.
That sounds like a great harvest.
How did you keep the deer away this year?
I've tried this with mangos today and so far so good 👍
I saw your question last night. I have honestly never used it with mango. Did you use the same amount of lemon or any extra?
My mom and grandma used to do their canning the same way (open kettle method) I do the same with all my caning.. just filled cooked chickpeas for hummus, waiting for my peaches to ripe on the tree, we’re serious peach jam fans, great recipe as always.. thx!
Awesome!! Thanks!!
Hi can you do the “open kettle method “ for beans and other veggies
Hi. Unfortunately the answer is no. Non acidic items like beans require pressure canning.
@@4cfaith we used to dehydrate the vegetables instead of canning, nowadays we are lucky to have dehydrator machine, I have 3 some days they run all together :)
TIP: If anyone is worried about not finding lemon seeds and then they end up in the final product, squeeze them into a plate before hand and take out any seeds, then you won't have any in your jam!
Nice Video Tutorial as well!
Great idea!!! Thanks
Beautiful color when homemade!!
Very nice.
Thanks!
Loveeee peaches! Really cool video. 🤩
Thanks!!!
@@useful.knowledge my mother and i followed your instructions to the best of our ability and it turned out awesome. Beautiful peach spread 👍🏻 she was surprised how easy it was. Taught her something new!
First time ever making jam. This was AMAZING!
Awesome!! Thanks!
Making my first jam ever today. Thank you for helping me with process. Water canning mine though.
Awesome!! Best of luck making jam!! We are some of the peach jam this morning.
I'm so excited to do this method also for my first time!!
Thank you for this video. It’s very easy to follow and my jam tastes so good.
Awesome!! Thanks!
@@useful.knowledge is it necessary to boil the jars first before putting them in the oven or washing them thoroughly and popping them in the oven is sufficient? I washed mine and popped them in the oven for a little over an hour while i was prepping. After i did all the work, i saw another video where the lady boiled her jars first and im now questioning myself 😅
@friedapplepie1872 Some of these videos will have you scared to wake up in the morning. I normally wash mine in the dishwasher or with dawn in the sink before putting them in the oven.
@@useful.knowledge Thank you so much for making me feel better. Thank you again for making this video. I truly appreciate it.
Omg… thank you , I can’t wait to make my 1st jam
I used this recipe today and it turned out great. Thank you for the information.
Awesome!! I made a batches this week myself. Thanks!!
The day after watching your blackberry jam with no pectin vid last week I picked a heap of berries from the hillside behind the house. My wife made several jars the following Monday using less sugar and it was amazing! Pretty sure there's no jam left 🤣
Awesome!! Thanks!
How much less sugar did she use? Is the amount of sugar critical to making this a good recipe? I want to reduce as much of the sugar as possible. Hoping to make some jam with sugar substitutes or at least 1/2 cane sugar and 1/2 natural or sugar substitute. I also heard that clear, sparkling jellies can only be made using real sugar. 🙁
Great video, thank you.
Thanks!!
Love your information!!!
Keep it coming, please!
Thanks!
Wow this be great on ice cream
It is!!!!!
@@useful.knowledgesome one told me to brand new needle nose pliers clean them and just pull the pit out and easy 😂
Thanks Jamie. Love peach anything. God Bless, stay safe.
Thanks! God Bless you also!!
Thank you for this excellent video! This video was so helpful with so many information!!
Thanks!!
I don't know what pectin is, but I look forward to making this jam. I have a peach tree on my patio, and I think next spring season it'll start making peaches. I can't wait to have so many uses for them.
I enjoyed your videos
Thanks!!
This is my favorite.. I'm so making this
Thanks so much for sharing 😊.
Your method is the most easiest one I found❤
Thanks!
Thx for the recipe..I have learned from you a lot .
Thanks!!
Thanks for another great recipe
Love your Jam videos.
Thanks!! We appreciate it!
I do wonder if I can use beet powder for the coloring will give this a try again thank you for this amazing recipe
I think you could.
Thank you very much for the recipe, and I want mention that lemon contain pectin so you don't need to add external pectin soo good but I see that there's a lot of sugar so i will try the same recipe with more less sugar
Yes, the amount of sugar in these fruit canning recipes frightens me. It's because I buy sugar-free, no-sugar-added, low-sugar, etc., jams and preserves and other things. I helped my Mom for years and cared for her for 5 1/2 mos before she passed away 2 yrs ago. She had diabetes and other conditions. I adopted low-sugar eating from dealing with her condition. I think this recipe will work out fine with me reducing the sugar.
I'd like to make pretty, transparent jellies too but heard that the only way is to use real sugar, or cane sugar. 🙁
Nicely done!!! Thank you!!
Thanks!
Great, can’t wait to try your methods 😁
Buddy, i did exactly as you said. And,,,,,, Its perfect 😍
Delicious….
Thank you friend….
Awesome!! Thanks!
Using this method, how long will the jam last in a cool, dry, dark room?
Man i wish i could try that... looks amazing!
I would love to see you do a pear preserves video. I've lost my mom's recipe. And the one at buccies and other places are just nasty. Once again a great recipe
I will do that when they get ready.
Looks so good and oh so yummy!! YUM 😋! Tfs!!
Thanks!
I'm so grateful to you for making these videos. I lost my Grandma when I was 9 yrs old. Needless to say I wasn't interested in cooking. And I'm scared to death of pressure canners and cookers. Did your family ever do milk canning or dry milk?
Hi. Thanks for your kind comments. I miss my grandparents everyday. I also use the knowledge they shared with me just about everyday which is why the folks at work talked me into doing these videos. They never did can or dry milk.
Yummy 😋 🍑
Easy peasy lemon squeezy 🍋
Love your tips!
Thanks!!!
Thank you.
Thank you
Thanks!!
Jaime have u ever made peach jalapeno jam. thanks for the peach jam recipe I have made your strawberry jam and the apple jelly
Hi. Thanks!! I haven’t made the peach-jalapeño. It’s most likely really good!!
Looks so good!
Loved the video , thank you so much. Will it work if you use less sugar?
Hi. Thanks. It may not gel up as well but it will still be tasty for those that like it more tart.
Beautiful jam! 😋
Can you reduce the sugar with this recipe?
Hi. You could try with a smaller batch. It’s probably not going to thicken up as well but would still be tasty.
Just grabbed some peaches few days ago. Not enough for this, but enough for homemade ice cream. After watching this again, will have to go to Peach Barn to get more for jam/jelly...lol!
Hi. I have a peach farm about a mile from my place. I know what you mean about peaches and homemade ice cream!
I know i always comment on your videos but i love this. I hate water bath canning. I had to come back to your video because i didnt remember how long to leave it turned over before i flip it right side up. Thanks! Have Kudzu jelly making right now.
Thanks for watching and we love everyone to comment. Kudzu jelly…..I haven’t heard that In forever! That’s awesome!
@@useful.knowledge it turned out well! You should go pick some if there are kudzu in your area. You might get lucky with some late bloomers.
Thanks! I will definitely check it out next summer.
Do you have an apple butter recipe for canning????? Or a blueberry jam???? Love your channel!
Hi. I will be putting out an apple butter video in September. We have a Blueberry Syrup video. Just cook the syrup another 10 minutes and you’ll have jam. Here’s the link for the Blueberry Syrup: ruclips.net/video/BLxdH8zF9EA/видео.html
Do I need to put these in the freezer after I can them using this method? I am new to this, but have wanted to learn for a while now. Thank you
Hi. After they seal, I place mine in the pantry. The last at least a year.
So glad I came across your channel. Just made this recipe. My first time to do any sort of canning. How long will they last in the pantry? Mine made 7, too.
Hi. Thanks! Once sealed, they will last at least 12-18 months in the pantry and several weeks in the fridge after opening.
Waa the Jam runny?
@@angelaryanrnbsn2764 Yeah, it's kinda runny but the taste is so good. We really love this recipe.
Recipe tastes good just to runny
First time canner here. How soon after canning, via the open kettle method, can the jam be used AND how long is it good for? 🤔
Hi. You can open a jar the next day. The jam will last 12-18 in the pantry.
My favorite canning memory is making pancakes or biscuits then eating them with that partial container of jam for supper on canning days!
Yummmmm!!!!
Awesome!!! Thanks for sharing!
You made me laugh with the lemon seeds
😂
I think you could peel the peaches much more quickly and easily. All you have to do is place them in boiling water for 35 seconds! The skin will practically jump off of the peaches when you treat them in this manner. This also works for tomatoes! Lois
Thanks Lois and Edward, that's how my mom and grandma did too.
Hello! If I am going to double the recipe, do i cook it twice the time as well? Also twice the lemon too, right? Thank you in advance.
Yes on the lemon. It may be not be twice the cooking time but it’s longer cooking times. Just put some on a cool plate to see if it is thickening up.
I like to leave some of the skin on my peaches because it gives texture. I also like mine chunky.
I was wondering if you could do that so thank you for answering my question! :,)
Can u do a video on tomato jam no pectin
Thank you for sharing. How do you store the Jam? Fridge, freezer, or shelf?
Hi. In the pantry for 12-18 months. They also last several weeks in the fridge after opening.
Thank you
I always use the peach peels and a bicycle pump.
I’m glad you said they will start ceiling after 30 minutes because I would’ve been worried. Trying this method today. What if they don’t seal? Can you put them in a water bath then?
Hi. Yes, you can water bath them if they don’t but if you got the hot peach jam into the hot jars, they will seal. If you let the peaches cool down and then put in the jars, they won’t. You should have some already sealing.
Thanks, I like the fact you have no need for pectin. I worry about how long you can keep this jam. It looks like you didn't reference the headspace needed on the jars, can I assume 1/2 inch?
Hi. There’s no issues with longevity of the jam. The peaches are already acidic and then the addition of the lemon even more. I use the bottom of my canning funnel as my headspace reference. I’d say it’s close to 1/2 maybe a little less.
Patricia, I'm new to canning but I've noticed alot of recipes for jam use about 1/4 inch headspace iirc.
Have you ever made pear butter
I haven’t but I’m going to this year. A friend brought some to the hunting club. We almost ate the bottom out of the jar. He brought 2 more and we ate those as well. It’s great!
@@useful.knowledge my wife and I are making our first attempt right now. Looking forward to seeing how it turns out.....
If it’s anything like my friends, you’re going to be hooked on it!
@@useful.knowledge it didn't turn out right. I messed up. We will try again
🥲
Have you done a persimmon or maypop jam? I found both and waiting for the fruit to ripen. Would it be the same technique as your other jams and do you think either or both will need lemon juice. My thought is equal parts of fruit and sugar and do it like your raspberry jam unless lemon juice is needed.
Hi. I have not made persimmon or maypop jam. I did check about persimmon. You do need to add some lemon juice because it’s on the edge of the acidity for open kettle or water bath canning.
@@useful.knowledge
Good to know. I have a PH meter so I can test the PH like I saw you do on one of your other jelly videos.
Awesome!!
How long do you sterilize the jars inside the oven for 250 degrees?
Hi. I wash them before I put them in the oven. They need to be in the oven for 15 minutes.
Don’t have a lemon, an I use lemon juice, if so how much. Thank you love your videos
Hi. Thanks so much!! 3 tablespoons would be the amount of juice I normally get out of a lemon that size.
Hello, how long can they keep once sealed?
Nice video- mine always turns out too watery!
Hi. It is fine line. My goal is to alway have those fruit pieces from top to bottom in the jar as shown in the video.
@@useful.knowledge So it's not supposed to be solid? Like a thick sauce? Thx.
@@chuckkerber4735 I like it to be spreadable especially when I take it out of the fridge after opening. If you want it thick just cook it maybe another minute or two.
Will this peach recipe work with mango as well, using the same process and amounts?
Hi. Mango is not acidic when ripe. If I were coming up with a recipe, I would make it similar to our watermelon jelly video but with the bits of fruit. Basically add pectin and lemon juice.
@@useful.knowledge Thank you, I enjoy your videos, very helpful, keep up the good work.
Okay, so far 4 out of 4 on this channel. 2 jellies and 2 jams and all turned out excellent.
I used 3 Tblsp lemon juice since I had no lemons except freeze dried small wedges I have for tea. Then for sh**ts and giggles i tossed 4 of these wedges in and removed before the sugar. I did cook longer using your plate method to see if it was gelled enough, probably about 8 minutes with the sugar instead of your 2 minutes. I totaled 8 jelly jars and when I flipped them, one leaked out a bit. Oh darn!!!!! Guess its to the fridge and I have to eat it. 😅
Sometimes those rings feel tightened when they are not. Thanks for watching and sharing your experiences!
So this no water bath method can go in my pantry (no fridge) how long will they last. So amazing thanks for the video
Hi. This is the open kettle method that was the recommended method for jams, jellies, and preserves before the water bath became recommended. Mine last at least a year in the pantry after sealing.
@@useful.knowledge just got peaches! Thanks again
I where can u get the machine that test for acidity?
Hi. You can get it from Amazon. The one just like mine is $50
So can I do this with mangos?
What does turning the can over do? Thank you.
Hi. It’s an old canning trick to make certain that any contamination that may have gotten on the lid during the canning process is destroyed by the hot product.
Yup!
How long will the jam last in a cool dark basement?
Hi. At least 12-18 months
How long is it usually good for? ☺️
Hi. At least 12-18 months.
You would probably be a good person to ask...or maybe some of your viewers would know. I gave a friend some kumquats and she made marmalade. She mentioned that you cook it with the seeds because natural pectin is in the seeds of citrus. Like you, she removed the seeds before putting in jars. Never heard of a lot of things in canning--newbie in that arena...but was fascinated to hear of the open kettle method. Thanks for an enlightening video...nice camera work. Jesus bless.
Hi. Thanks for your kind comments. If you find some old canning books, the open kettle method is in there. The open kettle method which I was taught as a child was the recommended method before water bath. I use it for anything that can be water bathed such as jams, jellies, marmalade, preserves, and tomatoes. These are all items considered acidic. The open kettle and water bath can’t be used for items like green beans or potatoes because they are not acidic and requires pressure canning. The simple key to open kettle is to get the hot product into the hot jars quickly after turning off the heat and get the lids on. If this is done quickly like I show in our videos, they will seal every time.
About the lemons. The seed do have pectin. I was really just trying to get the natural pectin out of the peel. But the seeds are definitely a bonus as well as the pulp. That’s and all the best canning.
@@useful.knowledge Used ole google to read more on this method. Of course, you are probably more informed on all this, but I saw where it is not an approved method any longer. Sort of on the fence. But, you're still alive telling folks how to do this...lol. I'll think about it. Thanks a million. Jesus bless.
@@sandrarichardson2713 Hi. I think I read that it became non-approved sometime in the 1980’s. Sure Jell even had the open kettle method on their instructions up until the early 80’s. I can over a 100 jars a year using it and never lose a jar. It did fall out of favor at some point. My theory is that folks didn’t work quickly and the jelly/jam cooled down too much so you didn’t get a seal. The truth is that water bath is only going to get to 212 deg so there is not really much extra heat, you just don’t have to work as quickly. If you feel uncomfortable using the older method, by all means use the water bath. I honestly do not care what folks use. It’s just great to see more folks canning.
How long are jars supposed to remain in the oven for?
At least 15 min in the oven at 250
I have read some recipes where they directed you to leave the skin on. Is this a preference for the cook. Your thoughts....
Hi. Yes, I honestly don’t like the peel. I’m not sure it would be good in the jam.
I wish we didn’t have to use so much sugar,After you jar it wear do keep it on the shelf or fridge thanks can I make it with honey?
Hi. Once sealed, I store them in the pantry for up to 12-18 months. After opening, I store them in the fridge for several weeks. I haven’t tried it with honey. You could make a mini batch to see how it tastes.
What is the shelf life for this jam? I am plan on doing a water bath. Can I also use 4 cups of sugar instead of 5?
At least 12-18 months in the pantry. You can probably go to 4 cups of sugar. The jam may not gel as well but will still tasty.
@@useful.knowledge Thank you! Glad to know it has a pretty good shelf life. Do you happen to know if I can do half mangoes half peach?
@trav3ler22 Hi. Mangoes are acidic so half might actually be really tasty.
can i use limes
forgot to ask with last comment. can i mash the peaches and refrigerate for 24 hours before making the jam? Thank you! Love your videos!
Hi. I think you could do that. The peaches may discolor or darken a little but it’s not going to harm the flavor.
Can I can peaches in syrup the same way without using a water bath or pressure canner.
Hi. That’s how I can them.
Could you not blanch them to peel
Hi. Someone commented that that’s how they peeled them. I haven’t verified it but it would be worth trying one or two to see if it works.