Making Peach Jam – With Peaches Fresh Off The Peach Truck!

 Too many peaches for the fruit bowl!
Too many peaches for the fruit bowl!

Are you familiar with The Peach Truck? Neither was I until Rick showed up with a 25-pound box of peaches after going to the hardware store for a garden hose. The Peach Truck Tour travels through Tennessee, Kentucky, Ohio, Indiana, Pennsylvania, Michigan, Texas, and Florida, stopping at select locations (usually hardware stores and garden centers) to sell half-bushel cases of fresh Georgia peaches. The truck stops at each location for just two hours, and then they are off to the next stop.

Why not just get peaches at the grocery store, you say? (Or I might have said, to Rick, as I looked at the massive amount of fruit on the kitchen counter.) One juice-dribbling-down-the-chin bite later, I doubted no more. These peaches are amazing!! After we shared some of the bounty with our kids, both our son and son-in-law raved that they were the best peaches they’d ever eaten.

After doing our own little peach tour to our kid’s homes, we still had 15 pounds of fruit left to make jam and a pie!

 A dozen jars of fresh peach jam. Bring on the toast!
A dozen jars of fresh peach jam. Bring on the toast!

We found a recipe and canning tips on YouTube (thanks Cog Hill Farm!) and got down to work.

Fresh Peach Jam (Recipe courtesy of “Saving the Season” by Kevin West: http://amzn.to/2wdzAQP

5 pounds ripe peaches

2 tablespoons freshly squeezed lemon juice

3 1/2 cups sugar

  1. To peel the peaches, slash a shallow X in the end of each fruit. Working with a few at a time, blanch the peaches for 60 to 90 seconds in boiling water. Lift the peaches out of the water using a slotted spoon and set them in a bowl of ice water to cool. Remove the skins and pits from the peaches. Chop peaches and combine with the lemon juice and sugar. Leave to macerate for 30 minutes.

  2. Turn the fruit mixture into a large heavy bottomed pot and bring to a full boil. Reduce over high heat to the gel point, 8-10 minutes, at a full rolling boil, while stirring constantly. If the jam is too chunky for your liking, turn off the heat and stir with a whisk to break down the chunks. Ladle the hot jam into six prepared half-pint jars, leaving 1/4 inch headspace. Seal the jars and process in a boiling water bath for 10 minutes.

 Scoring the peaches
Scoring the peaches
 Blanching…
Blanching…
 Ice water bath
Ice water bath

 Add sugar and lemon juice.
Add sugar and lemon juice.
 Boil while stirring until your arm falls off.
Boil while stirring until your arm falls off.
 Ladle hot jam into clean pre-warmed canning jars. (We placed our jars in a warm oven for 5 minutes.) Using a funnel makes the process less messy. Place lids and rings on jars and hand tighten before placing them in a boiling water bath for 10 minutes.
Ladle hot jam into clean pre-warmed canning jars. (We placed our jars in a warm oven for 5 minutes.) Using a funnel makes the process less messy. Place lids and rings on jars and hand tighten before placing them in a boiling water bath for 10 minutes.
 Make sure your jars are covered by an inch of boiling water. After boiling for 10 minutes, remove to drain and cool. Don’t be alarmed by the popping sounds the lids make as they cool. That means they are properly sealed. All of the lids should be indented when sealed and there should be no movement when you press down on them. If any of your jars don’t seal, just refrigerate the contents and use them first.
Make sure your jars are covered by an inch of boiling water. After boiling for 10 minutes, remove to drain and cool. Don’t be alarmed by the popping sounds the lids make as they cool. That means they are properly sealed. All of the lids should be indented when sealed and there should be no movement when you press down on them. If any of your jars don’t seal, just refrigerate the contents and use them first.

I think I’m supposed to add a disclaimer here stating the fact that I am not a professional canner or chef, so don’t rely on this recipe or my instructions alone to safely make preserves. For the latest guidelines on canning and processing, visit http://nchfp.uga.edu/ .

Interested in getting your own bushel of the Peach Truck’s peaches? They’ll be rolling back into the Pittsburgh area on Sunday, July 21 with stops at Ambridge Do It Best, Rural King in Washington, Hampton Do It Best in Allison Park, Bedner’s Farm & Greenhouse in McDonald, Tractor Supply Co. in Natrona Heights, and Rollier’s Hardware in Mt. Lebanon. For more information, visit https://thepeachtruck.com/pages/tour.

6 thoughts on “Making Peach Jam – With Peaches Fresh Off The Peach Truck!

  1. Learned something new already! I never knew about the peach truck!! The jam looks amazing! 25 lbs of peaches is a lot of peaches! Great job and thanks for all the info! Really enjoyed seeing the process and great pics!!

    Like

    1. That’s a great idea! You already draw crowds with your chocolate chip cookies! Thanks for the words of encouragement! xoxo

      Like

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