Slow Cooker Vanilla Peach Jam

I have decided that I love using a crock pot for things like Jam, Apple Sauce and Apple Butter. I wonder what other things I can use my crock pot for when it comes to canning.

Maybe for our favorite Salsa or Spaghetti sauce.....not sure the crock pot is big enough for those though I like to make A LOT at a time. But if you were just doing a single or double batch it would probably work great!

I developed this recipe last year during peach season. It was so simple to make and if you are brave like me you may not even worry about water bathing them. Do this at your own risk!

But this is what I do and I find it works well..... I make sure my jars are good and hot either put in a 250 degree oven, sterilized and fresh out of heat dry in the dishwasher or in boiling water on the stove.

Then I make sure the jam is still very hot. I put the hot jam in a hot jar and then put a sterilized lid on tight and leave them to cool. More often then not they all seal all on their own. If one happens to not that one goes in the fridge and we eat it right away. They usually all seal though.

I only will do this with things that I know preserve well and have a high sugar/acid content like jams and apples sauces etc.

It isn't "recommended" as a safe way to bottle but I'm just saying I have done it and never had a problem. I learned it from Mom who learned it from her Mom......and well you know how it goes.

We have been enjoying this jam all year long and we like it so much that if I can get my hands on some more peaches this fall I will make some more.

Slow Cooker Vanilla Peach Jam

12 cups coarsely chopped peaches that were pitted and peeled
3 Tablespoons Calcium Water (from Pamona's Pectin - read insert inside box)
4 Tablespoons Pamona's Pectin
3 cups Sucanat or Turbinado Sugar
1/2 Tablespoon scrapings inside of Vanilla Bean (4-5 vanilla beans)
Zest and Juice of 2 Lemons

Place peaches and calcium water in large crock pot and stir to combine. In separate bowl mix Sucanat and Pectin together. In crock pot add vanilla seeds and pods if you want (just be sure to remove pods before bottling). Stir in Lemon zest and juice and cook on high until it is good and hot then add the Sucanat/Pectin mixture and stir well. Cook on high for 3 hours or low for 6.

At this point you can place in jars and water bath can for 10 minutes to seal or look above to see what I usually do. Or you can just put it in the fridge but you will need to eat it within a couple of weeks or less. I'm sure it would also freeze well if you wanted to do that.

Our sourdough bread is super tasty with peach jam.....learned most all I know about sourdough from this awesome class!

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Ditulis oleh Unknown pada tanggal Rabu, 30 Juli 2014