Email to Brenda-Lee Olson      

Peach Jam With Lemon Thyme and Almonds

Source of Recipe

Marleena


Recipe Introduction

from Grand Forks Herald July 18 2012

List of Ingredients

1/2 cup slivered almonds
12 ounces Granny Smith apples (about 2 large)
4 pounds peaches, peeled, pitted and diced
1 1/2 cups granulated sugar
3 tablespoons strained fresh lemon juice
2 teaspoons fresh lemon thyme leaves (may substitute about 1 teaspoon regular thyme)



Recipe

Sterilize jars by boiling for 10 minutes in a large canning pot; leave them in the pot to stay hot.

Put a small plate in the freezer.

Put the flat lids in a heat-proof bowl.

Toast almonds in a small skillet over medium-high heat, stirring constantly until fragrant and light brown, about 3 minutes.

Remove to a plate and set aside.

Quarter and core the apples, reserving the cores and seeds.

Tie apple trimmings in cheesecloth (or a jelly bag, if you have one).

Put the peaches and sugar in a wide, 6- to 8-quart preserving pan or other wide shallow pan.

Bring to a simmer over medium-high heat, stirring frequently, and continue to cook until the juices just cover the peaches, about 5 minutes.

Pour into a colander set over a large bowl.

Stir peaches gently to drain off juice.

Return juice to pan, along with the apples and the trimmings.

Bring to a boil over high heat and cook, stirring occasionally, until syrup is thick and reduced, about 15 minutes.

Return peaches and any accumulated juices to pan.

Add lemon juice, almonds and lemon thyme.

Bring back to simmer and cook, stirring frequently, about 15 minutes, until peaches are very tender and a small dab of jam spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm. (It will not gel.)

Remove from heat.

Discard apples and trimmings, and stir gently to distribute fruit in the liquid.

Ladle hot jam into the jars, leaving 1/4 inch head space at the top.

Wipe jar rims with wet paper towel, if necessary.

Put a flat lid and ring on each jar, and tighten until snug.

Return the jars to the canning pot, making sure water covers jars by at least 1 inch.

Bring to a boil and boil for 5 minutes.

Remove from pot and let sit untouched for 12 hours. (After 1 hour, check to see if the jars have sealed. If the center of the lid can be pushed down, it hasn't sealed. Store any unsealed jars in the refrigerator.)

Label and store, preferably in a cool, dark place.

Approximate nutritional analysis per tablespoon (based on 4 half-pint yield): 42 calories 14 percent of calories from fat, trace protein, 8 grams carbohydrates, 1 gram fiber, 1 gram fat (no saturated), no cholesterol, trace sodium.