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Salted Brown Sugar Peach Jam

Source of Recipe

From "Preserving by the Pint" by Marisa McClellan


Recipe Introduction

"Taking sweet things and adding a hint of salt has been all the rage in recent years. While I've long been someone inclined to buck trends, I am firmly on board with this one for just one reason: There's simply no denying it tastes really, really good. I've tried salting a number of jams, and this is the best of the bunch. There's something about the slight caramel-y flavor of the brown sugar that, when coupled with a hint of salt, makes this jam absolutely dreamy."

List of Ingredients

â—¦ 1 dry quart peaches (about 2 pounds)
â—¦ 1 cup packed light brown sugar
â—¦ ¾ teaspoon finely milled sea salt
â—¦ ½ teaspoon freshly grated nutmeg
â—¦ Juice of ½ lemon


Recipe

Prepare a boiling water bath and three half-pint jars. Place three lids in a small saucepan of water and bring to a gentle simmer.

Bring a large pot of water to a boil. While it heats, cut the peaches in half and remove the pits. Fill a large bowl two-thirds of the way up with ice water. Blanch the peaches in the boiling water for 1 to 2 minutes, then immediately transfer to the ice water.

Once they are cool enough to touch, slip off the skins. Place the peaches in a shallow bowl or baking dish. Using a potato masher, smash them into a chunky pulp. Stir in the sugar and let the fruit sit for a few minutes, until the sugar is mostly dissolved.

To cook, scrape the fruit into a large skillet, add the salt, nutmeg, and lemon juice, and place over medium-high heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 10 to 12 minutes. It's done when you pull a spatula through the jam and it doesn't immediately rush in to fill the space you've cleared.

Remove the jam from the heat and funnel into the prepared jars, leaving ½ inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.


Makes 3 half-pint jars