Peach jam from frozen & an oopsie using my digital canner

My Canning Cellar

Peach jam from frozen, and Oopsie!
I had 21 plastic dishes of frozen diced peaches, each 4.4 ounces, taking up space in my extra refrigerator freezer, and no one had eaten any in months, so I put all of the containers in a dishpan and let them thaw out overnight in the fridge. The next day I made jam. For the first recipe I used:
4 1/2 cups peaches which was 11 of the plastic dishes

1 package of low sugar pectin

3 cups white sugar

This recipe was inside the box of the low sugar pectin, which in this case happened to be SureJell in the pink box.

Low sugar jam…mixed one package of low sugar dry pectin with 1/4 cup of the sugar, added to the diced peaches, brought to rolling boil on stove, added the remainder of the sugar, simmered for one minute once came to rolling boil again, stirring quite often. Used immersion blender for about thirty seconds as I didn’t want lots of chunks. Fill the jars to first line on the jars, I got seven 8 ounce jelly jars and two 4 ounce jelly jars to process and I did one four ounce jar to put right into the fridge as soon as the jam cooled enough. Made sure there was at least one inch of water covering them. Canned using the water bath cycle of my Presto Precise digital canner. Processed 10 minutes. And this is where I goofed…forgot to remove regulator before processing, I had left it on there after the last time I used the canner, and I got the E30 error, had to turn regulator to ‘vent’, let it release pressure till the little button dropped, then removed regulator, unlocked cover, let canner cool for 15 minutes, check to be sure have enough water, start over. With this digital canner I don’t use the regulator for water bath.
Skimming; gap between the lid and the food is called head space and foam in a jar increases the head space and I don’t want to waste my jar space on the foam. But I didn’t throw my little bit of foam away, which also had some of the peach bits in it…I had some of it later in the evening on toast.

Full sugar jam:

4 cups peaches which was 10 of the plastic cups

1 package regular pectin, and the brand I used was SureJell in the yellow box

2 tablespoons lemon juice

5 cups white sugar

1/2 teaspoon cinnamon

This recipe I found on line and I’ll link to it. I don’t know why this one called for the lemon juice and the SureJell one did not, but I followed the directions because from doing online research I read that jellies and jams do their best setting up when directions ARE followed exactly. I made this one the same way as the first one, even using the immersion blender. This time I paid attention to what I was doing, plus the regulator was already off of the cover.

I got 9 full 8 ounce jelly jars of the peach cinnamon jam, the 9th jar due to the extra sugar. I had to soak my dutch oven pan as soon as it was empty because the jam mixture sticks pretty well to the inside and without soaking it’s a bear to clean.
Remember: Hot jam=into hot jars=into hot water

I have to give a shout out followup to my Axuan Oven Mitts that I mentioned in a previous episode. They are the ones described as ‘Made with high-quality durable material, 100% cotton twill fabric and food grade silicone’. I used them today to grab the jars out of the full canner of water after the jar warming cycle, because I had already dumped water on myself trying to grasp an un-lidded jar of water with my jar lifter, Despite me sticking my hand into the water, it wasn’t till I was almost done removing the last jar that I could barely feel the warmth of the boiling water. Definitely a great buy in my opinion.
https://barefeetinthekitchen.com/peach-jam-made-by-my-man
https://tinyurl.com/ybf2vvdf Axuan Oven Mitts on Amazon