Preserving Method: Water-Bath-Canning

Makes about 3 (8 oz) half pint jars    

A Food in Jars recipe by Marisa McClellan.

You will need

• 1 dry quart peaches (about 2 lbs)* 
• 1 cup granulated sugar 
• 1/4-cup sriracha 
• 2 Tbsp bottled lemon juice 

Directions

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. Bring a large pot of water to a boil. While it heats, cut the peaches in half and remove the pits. Fill a large bowl two-thirds of the way up with cold water. Blanch peaches in the boiling water for 1 to 2 minutes, then immediately transfer to the ice water.
3. Cool enough to touch, slip off the skins. Place the peaches in a shallow bowl or baking dish. Using a potato masher, smash them into a pulp. Stir in the sugar and let the fruit sit for a few minutes, until the sugar is mostly dissolved.
4. Scoop the fruit into a large skillet, add the lemon juice, and place over medium-high heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 10 to 12 minutes. It's done when you pull a spatula through the jam and it doesn't immediately rush in to fill the space you've cleared. In the last couple of minutes of cooking, stir in the sriracha.
5. Remove the jam from the heat and ladle into prepared jars, leaving 1/4-inch of headspace. Wipe the rims, apply the lids and bands. Place jar in boiling water canner. Repeat until all jars are filled.
6. Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal they should not flex up and down when center is pressed.

*CAUTION: Do not use this process to can white-flesh peaches.  Some varieties of white-flesh peaches are higher in pH (i.e. lower in acid) making them a low-acid food for canning purposes.  At this time there are no low-acid or acidification procedures for white-flesh peaches.