its Missy and today I'm going to show you how to can peach jam the easiest way possible and all I have is 5 peaches that's enough to get me four half pints of jam and the first thing we're gonna do is I've rinsed them off and then we are going to boil them and water so my water boiling for 30 to 60 seconds and then right after that we'll put them in an ice water bath just to stop the cooking process and then I have a bowl of fruit fresh and this is a product from ball and it's going to help the it's a produce protector so it helps the peaches from turning brown and then you're also going to need a slotted spoon to transfer the peaches between the bowls of water so the water is boiling and I filled up the water too high so I can only put two peaches in there as you can see it's pretty full but all you're gonna do is you're gonna count 30 to 60 seconds and you can sometimes see the skins crack open and you see the yellow flesh of the peach on the inside and that's what I'm looking for right now you want to make sure that you're moving the peaches around so they are completely submerged in water or as much as possible in the water I have one floating and one on the bottom and then after the time is up or you see that the skins are starting to crack you are going to grab a peach with the slotted spoon and then you will transfer it to the ice water bath and I was still waiting for these to crack and I realized then that the peaches weren't as ripe as I thought but I put them in the ice water bath anyway after the 60 seconds because I didn't want them to become too mushy on the inside where I wasn't evil I mean I don't want to cook the peaches where at this point I just want to get the skins off so after I did that with all the peaches I went and had a scrap booking for my compost bin and I am going to skin them and as you can see the skins were not coming off so I had to take a knife and start a slit just to get the skins to start peeling off and it was quite the process it started off just little bits and pieces at a time and by the time I started working with them then they the pieces started getting bigger that I could pull off as you can see right here and it did this was the hardest part of the project and after this it got way easier so I just am finishing peeling the peach and I got that bowl of fruit fresh water mixture right next to it so as soon as I get this peach peel that I can put it in there because as you can see where I had already started peeling the peaches turning darker or a brownish color and you want to maintain that gold color especially when you have your jam the brown color it doesn't look so good it's okay to eat but it doesn't look so good you want to have a nice bright cheery yellow for peach jam and I'm trying to get as much skin off as possible because the skin has chewy leathery type texture so I'm being a little finicky but there I put the peach in the ball I'm just gonna kind of cover all ends I can so that where the fruit fresh gets on all sides and then I'm going to cut it in half because we have to get the pit out of the inside so just follow the seam of the peach all the way around with my knife and then I'm going to split it open at the stem again my peaches weren't as ripe as I thought they were because I didn't split open that well the flesh of the peach when it's ripe should pull away from the inside hit or pith and then it as you can see it's still attached it doesn't really want to separate so I put that half back into the fruit fresh mixture and I couldn't get my fingers to pull it out so I grabbed a spoon to try to get some leverage and if the peach is flaming on the outside but it was hard on the end I'd spy out a hard time holding on to it and still getting that out but it eventually came out and then there's this white stringy flesh bits on the inside so I took a melon baller and I scraped along the inside to try to get most of those out because you don't want to eat those those are a hard part and then I have a 13 by 9 inch baking dish and I'm slicing or cutting the peaches and this in small chunks and this is going to make it easier for mashing and you can see that I still have that red on the inside and this is the point where I took my knife and I started cutting that off and I just put them with the peels in my little compost or in my bucket to bring out to the compost pile because you don't want to have those in Jam either you don't want to really eat those are very hard and they're not that tasty so it's and I cut those out when I can peaches just canning them so I just keep working with that and make sure that you cut the pieces so they're about the size of a quarter or a nickel and then they should be easy to work with and yeah I was really finicky and trying to get all that red off but the pieces were so juicy squishy that they kept slipping and sliding out of my hands so I finally just had to put them on the plate and just cut them out like that but it as soon as you get most of that off I was worried at this point that I wasn't going to have enough peaches for the jam recipe but I still turned out just fine and once you have if you can pretend that might have one layer on the bottom of that pan then you just take a potato masher and you just mash them like you would if you're making mashed potatoes and they were mashed really easily thank goodness the next bit I'm going to actually put them in my jam maker so I got my pectin my classic pectin and you put three tablespoons of pectin on the bottom of the jam maker and you try to sprinkle that around as evenly as possible and this is not the freezer Jam pectin make sure you buy the one that you can cook with or the classic pectin it's the red label on the ball jar you can also use sure gel you just have to break open and use half a package and once you have all that sprinkled down around us evenly as possible you can pour in your 2 and 2/3 cups of mashed peaches try to get that spread out as best you can and then we are going to add 2 tablespoons of lemon juice and I'm just using bottled lemon juice and you just want to pour that as best you can over the top of the peaches and again this is going to help add acidity to it too for water bath canning as well as protect it from browning and to reduce any foam in the jam maker I'm adding half a TSP of butter and that just goes right in there and I don't think butter affects the flavor of the jam if anything it makes it better in my opinion I have my jam maker plugged in so I'm going to select jam and then I'm gonna select emptor because we do want it to cook for 21 minutes and you can see that the blades are rotating around and it's already starting to heat just make sure you do not put the cover on yet meanwhile I have my auto canner ready to go I got for half pint jars in there with the water I'm going to shut and lock the lid and I'm gonna sterilize or preheat my jars by clicking the preheat setting and then start and that's a 12 minute process and the jars would be all set to go and the jams ready so it camp to our 4 minute warning on our jam maker and now I'm going to add in the sugar and I have the sugar pre measured out and I'm just pouring that in as evenly as possible and it's 3 and 1/3 cups of sugar for this recipe that I'm making and I'm going to have a link but you guys can see the recipe on the bottom in the description box so you can check that out and you want to add the cover one after you put in the sugar so we have the last minute of cooking and you can kindness in there with the jam is busy boiling away it looks so good and it smells really good I was a little worried because I didn't see the juices in there because they look clear it showed black because the bottom is black so I didn't think I was gonna have the gold color there for a second but it turned out to be just fine so now that the unit is done I can click cancel and the CEO is just cool off there's no error with it that's perfectly fine so you just leave the unit plugged in and now you can remove the cover and I can see after the fog goes away you can see the jam and it looks really good there's no foam it's perfect and ready to can up as soon as I get the paddle out and just be careful just try to get that Jam this slides right off the paddle just don't get it in that center hole in the bowl there and then once I put this in the sink I can go grab a jar and I can start canning and I have all my canning supplies laid out my funnel I had preheated my lids on the stove in the pot so I got my funnel and I'm gonna ladle the jam in there and you want to leave a quarter-inch headspace at the top of the jar and just make sure you're using a ladle that isn't going to scratch the bottom of your jam jelly maker you want to protect that nonstick surface but as you can see it looks absolutely gorgeous gold color I think the jam turned out really well and I trying to work as quickly as possible because I don't want it to set quite yet I want it to the remain as much in the liquid form I'm just making sure I'm topping off the jam here and then I have a special tool for my bob canning kit to measure a quarter of an inch and then once I have that measured I go around and the edges to get all the bubbles as much of the bubbles as possible to float to the top once I have that done I have two remesh just to make sure if I need to add in or not and that was pretty good sorry you guys couldn't see that on the screen and then I wiped the rim off with a damp cloth you can also use a damp paper towel and then this is this ensures that the lid is gonna stick or adhere as best it can to the top of the jar so don't skip that step and now I'm going to grab a lid and a rim out of my pot that I had on my stove to sterilize and then I'm just going to put the lid Center the lid on top of the jar as best I can and press down and then I'm going to add the rim and you just want to screw it on so it's fingertip tight you don't have to crank it on there by any means but just make sure that's secure and I'm going to add it back to the canner after you do this with all the jars you want to lock shut and lock your lid and then on the outer can I'm using jam and jelly setting and recipe number one and then I'm just going to click start and that's all you have to do you don't have to do any adjustments for any altitude or if it's humid or anything like that it does it for you and I got four beautiful canned peach jam jars it is just amazing how fast and easy this is like I said the hardest part was peeling so thanks for watching if you have any questions leave me a comment below