Peach Rose Geranium Jam

Remember the peaches? This is what my mom and I turned them into:

We used this recipe, with a few modifications, as written below. The jam was delicious!


Perfectly Simple Peach Preserves
adapted from June Taylor via Married with Dinner

3 pounds pitted and peeled ripe peaches, rinsed, dried, and cut into bite-sized pieces
10 oz white sugar
2-1/2 T lemon juice
2 or 3 sprigs of rose geranium

4 8-oz canning jars and lids



Prepare canner, lids, and jars according to the usual method; keep jars hot until needed.


Toss together the ingredients in a non-reactive bowl and let sit, covered, overnight to allow the peaches to soften and release their juices.


Remove the rose geranium sprigs. Transfer the macerated fruit and juices into a heavy, wide stainless-steel or copper pot, and bring to a boil, stirring as necessary. After the mixture comes to a boil, reduce heat to maintain a steady simmer; stir frequently to distribute the mixture and prevent burning.


Actual cooking time will vary depending on the fruit’s moisture level and the speed of your simmer. Most batches are done at between 20 and 25 minutes; you don’t want to simmer longer than 30 minutes or the sugars will begin to caramelize.


As the mixture approaches a sauce-like consistency, stir constantly to prevent scorching. To test for proper gel, use the saucer test or watch for the liquid to sheet off the edge of a metal spoon.


When the preserves have reached the proper set, remove from the heat. Working quickly, ladle into hot prepared jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace as needed. Wipe rims and center lids on jars; screw band to fingertip-tight.


Place jars in canner, ensuring they are completely submerged. Bring to a boil and process jars for 10 minutes with the canner lid on. When time is complete, remove canner lid and turn off heat; wait 5 minutes, then remove jars. Cool, check for seals, and store in a cool, dark place for up to 6 months.
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