Home Economics students return to the seasonal tradition of making peach jam, Sept. 8. 

With the fruit provided by the Hume Lake Country Fair, students prepare their peaches in the two step process of making the jam. 

To start off, students peel and blanch their peaches, cutting them up into small slices. The peaches are then covered with sugar and lime juice before being stored until step two of the jamming process. 

Ingredients include- 

-3 pounds peaches, peeled, pitted and finely chopped (about 4 to 4-1/2 cups)

-5 and 1/2 cups sugar

-2 tablespoons fresh lemon juice

-1/2 teaspoon butter

-1 box fruit pectin 

-Rind of 1 lemon cut up into pieces (no seeds)

To make-

1. Place peaches and lemon juice into a large pot on medium high heat, mashing the peaches a bit.
2. Measure the sugar into a separate bowl and set aside. Stir the package of pectin into the peaches and add the butter and lemon rind.
3. Stirring frequently, bring the peach mixture to a full rolling boil, adding sugar and stirring to incorporate.
4. Return the mixture to a full, rolling boil and boil for exactly 1 minute, stirring constantly.
5. Remove the pot from the heat, take out the lemon rind.
6. Skim any foam from the surface with a large spoon.
7. Ladle quickly into clean jars. Leave ¼ inch at top.
8. Wipe the rims of the jars with a clean cloth. 
9. Place the heated lids (lids that have been placed in simmering water for at least a minute) on the jars and tighten the bands.
10. Using the special can holder, place the jars in a canner (water bath) and process (gently boil) for 10 minutes (water should cover the jars by an inch or two–add boiling water, if necessary), then remove the jars from the canner.
11. Cool completely before storing. Make certain all lids have sealed properly before storing. If the lid springs back when pressed in the middle, it is not sealed and should be stored in the refrigerator.
12. Store aside for two weeks to set.

Visit the Feather Instagram to see the end results of the jamming process.

Created by: Mason Petrie