Peach Mulberry Jam by Chef Rachael Afra

 

Peach Mulberry Jam

My mother made jam and butter sandwiches from scratch, and I just wanted to remember and honor her. 
Prep Time: 20 minutes Cook Time: 1 hour 1/2 Total: 1hr 50 mins Yield: 2-3 12oz. Mason Jars

Ingredients:

5 lbs. Over-ripened peaches, peeled and cubed

1/2 lbs. Mulberries, cut in half or thirds

1 1/4 c. Light brown sugar

1/2 T. Chinese 5 spice

1 Lemon, juiced

1 1/4 c. Water, cold

Preparation:

1. Begin by thoroughly washing all the fruit in a vegetable wash.  2. Peel the peaches and cut the mulberries into halves or thirds, depending on their size. 3. Cube the peaches and add all the fruit to a 5-quart pot. 4. Mix in water, sugar, and spices and stir on medium heat until the sugar dissolves. 

5. Cover the pot with a lid and let the fruit cook down, stirring occasionally.  6. Use a masher to press the fruit, which will release its natural sugars and make it smoother. 7. Add lemon juice and cook for an additional 30 minutes. 8. To check if the jam is ready, run your finger along a spoonful and see if the liquid is stable or runny. 9. Once done, let the jam cool down and spoon it into mason jars. 

10. If desired, you can can the jars by boiling them in water for 10 minutes to create a vacuum effect and prolong the jam's shelf life. Enjoy your delicious homemade jam!

Chef's Note:

This recipe doesn't call for pectin. Instead, the combination of lemon juice and heat is what thickens the jam. If you prefer a chunkier texture, you can leave the fruit unmashed or cut some pieces larger. Personally, I don't use the canning method since the jam is consumed quickly in my household. However, you have the option to add pectin, experiment with different types of fruit, or substitute granulated sugar. My preferred method produces a soft French jam that complements baked goods and doubles as a marinade for game meats.