Sunday, November 22, 2020

PCB Jam - Toast Topper #91

When Ontario produce is abundant (and relatively cheap!) It's jam making time! This batch is full of peaches, cherries and blackberries, promising Summer in every bite.

Wow - this is what happens when life shoves things to the back burner - or in this case, the drafts folder! Luckily, this jam is so good that I make it almost yearly, so please forgive the shoddy photo but enjoy this Toast Topper!

I make no secret of the fact that I love freezing my produce when it's at it's peak in the Summer, or if I can't get out to the farmer's market (like - ahem - this year), purchasing my berries and stone fruit conveniently IQF. For me, you can't beat the flavour in the middle of the Winter, since here you're lucky to find anything but mealy apples that are $3 a pound by the time November rolls around! That said, I am also completely guilty of buying too much fruit when it's on sale and thus, overburdening the freezer (especially when it's competing with cookie dough, turkeys, stock and pies). When I start getting attacked by bags of it when I open the door, I know it's time to break out the large pot, the pectin and the canner and get preserving.

This jam is perfect in it's simplicity, not needing spices or extracts to make the flavours pop. Rather, the sweetness of the peaches and cherries is balanced by the blackberries, which also add a tiny bit of texture (because I'm lazy and don't strain seeds). This jam also comes together lightning-fast, meaning that you need to make sure your waterbath canner is almost boiling and your jars are sanitized before you start the process. If canning isn't your thing (and I'll be honest, I haven't done any this year), fear not - you can keep a jar unopened in the fridge for a month or so or freeze it for up to six (use a plastic container though, broken glass is no fun!).

Makes ~6 1/2 cups
600 g peeled and chopped peaches, thawed but undrained if frozen
600 g pitted black cherries, thawed but undrained if frozen
200 g blackberries, thawed but undrained if frozen
1 tbsp lemon juice
1 pkg no-sugar-needed pectin
1 2/3 cups sugar

  1. Mash or puree the fruit and place in a large pot. Stir in the lemon juice and pectin.
  2. Bring to a boil and add the sugar. Cook, stirring constantly, for 3 minutes.
  3. Remove from heat and ladle into jars.
  4. Process 10 minutes in a waterbath canner

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