The farmer’s markets are full of peaches right now, a little past their prime which is perfect for jam-making. 
Last Saturday I bought a big box of peaches for $16 and made 3 batches of jam on Sunday as they had ripened so fast as to be almost spoiling – two of freezer jam and one the old-fashioned boiled on the stove way.
Unlike last year, where I experimented with different types of pectin, I just used the Bernardin No Sugar Needed brand as I don’t like jam to be too sweet, although I did add 2/3 of a cup of sugar as the package insert suggested. I like to be able to taste the peaches. Of course there is nothing so lovely as a big bowl of peaches peeled and sliced on their own, or mixed with some vanilla yogurt.
I woke up with a sore right shoulder (probably from carrying the box), so I recruited my mother to help peel the peaches, which she enjoyed very much as it reminded her of all the canning she did on the farm. My nostalgia for homemade jam was one of the memories which lead to the creation of the homeplace blog (see Out in The Country).
For more canning memories, you can check out last fall’s unpublished blogs, Jamfest and Lavender and Pears, (although it is not quite pear season yet).
Peach jam is best served in January during a blizzard while looking out the window at two feet of snow and dreaming of summer….
(200 words – almost makes up for the last weeks 4000)
Peaches for Sale
thehomeplaceweb 
I used to make jam with my mum!
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We enjoy both peach jam and preserves as well as pear preserves. And I love to make peach cobblers and pear “rustic” pies, too. You’re right about the best time to serve — when it’s cold enough to light a fire!
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Yum! Looks so delicious! Never tried canning peaches but you inspired me!
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The freezer kind is super easy to make….just follow the instructions on the pectin package. The most work is peeling them. I bought pears today at the farmers market but have to wait for them to ripen, but any fresh fruit will do for freezer jam.
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Thanks for the tips!
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You’ve got it all here in this post … and in this blog. I told myself “Ruth Soaper would like this blog” and looks like she is already here. 🙂 As is fellow blogger Jan Olandese. I don’t know what looks better, the peach jam or the juicy-looking peaches, but I like your last line … “Peach jam is best served in January during a blizzard while looking out the window at two feet of snow and dreaming of summer….” … as a Michigander I well know that feeling.
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I saw a comment you made on someone’s blog so I followed you…..your blog looks like my kind of blog too!
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And your “About” sounded like something I would write!!
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Excellent way to use up peaches before they get to ripe!
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