Another delicious jam to add to the rotation of fall canning. The flavour is amazing and the perfect mix. Although the peaches didn’t come from our garden (hopefully one day soon they will), the thyme was fresh picked from our herb bed. I recommend this for a scrumptious twist on a classic jam.
This makes 8 half pints.
~ 12 medium peaches, peeled, pitted and cut into large chunks.
~ 6 cups sugar
~ 1 lemon, juiced
~ 1 box pectin
~ 4 tbsp fresh thyme
1. Peel, pit and chop the peaches. To peel, bring a pot of water to a boil and submerge the peach for 1 minute. Transfer to ice-cold water. The skin should slide off easily.
2. Remove thyme from the stem. You can leave the leaves whole or chop fine. I preferred to leave mine whole for added aesthetic to the jam.
3. In a large pot, combine peaches, lemon juice and sugar. Cook over medium heat until the sugar is fully dissolved and the peaches are soft.
4. Add pectin and bring to a rolling boil (a boil that cannot be stirred down). Let boil for 5-8 minutes or until the jam gels on a frozen plate.
5. Remove from heat and stir in the thyme.
6. Fill jars with jam, leaving headspace. Wipe the rims clean with a clean cloth and apply lids and rings. Don’t over-tighten the lids.
7. Process in a water bath canner for 10 minutes. Move to a towel covered baking cooling rack. Leave undisturbed for a few hours while the lids seal. You will hear a popping sound and when pressure is applied to the middle of the lid, there will be no give.
8. Store and enjoy at your leisure!