I read a book years ago where a character accidentally kills a family member with improperly canned jam. I’ve been terrified of canning ever since. So when I found out about small batch jams, I immediately loved the idea. The idea is to make a small enough batch so it doesn’t need to be stored in the cupboard for months before it’s used, which is when a canning process is required.
It takes about 30 minutes to make and it keeps in the fridge in a glass container for about a couple of months. The great thing about making your own jam is being able to control the amount of sugar that goes into it. With the sugar content low, the flavor of the peaches really came out. It was really delicious and smooth.
This recipe was whipped up and prepared by Queenie, my CIA-trained friend.
SMALL BATCH PEACH JAM
3 ripe peaches
1 cup of sugar
Juice of 1/2 lemon
1 tablespoon vanilla extract
1 tablespoon almond extract
Optional: 1/4 cup water if the peaches are a little firm.
Chop up peaches into small pieces and combine all ingredients into a pot. Cook over medium-low heat and stir occasionally for about 15-20 minutes. Once the jam thickens, use a stick blender to smooth out the jam.
Pour jam into glass container and cool in the fridge.
That’s it. Now all you need is some clotted cream and warm scones!