I would like to think that if I have enough drive and determination, I should be able to achieve everything in a day that I want to achieve.  I don't know if it is the perfectionist in me, or if I'm really just that vain, but I'm finding it hard to do it all despite lists and vitamins, even.

The truth is that when I do finally wind down late into the evening, the last thing I want to do is sit and blog.  I've actually started reading voraciously again (see, voraciously is the word of someone who is reading alot), and I'm just physically, mentally and emotionally worn-out when it comes to alone time.

I won't go into all the gory details, but I imagine that most other people are living the same life... they probably just have different 'stuff' than I do.... if nothing else it seems my hands might be eternally prune-y from putting up an never-ending supply of tomatoes this year.

But, I would like to think that I don't break my promises, even though that really isn't true either, so I wanted to post about jam.

I've been pretty busy so to make a 2+ hour trip simply to get peaches, when there are some available pretty much everywhere in GA in the summer, is a big deal.  I especially wanted organic peaches.  Peaches tend to be consistently rated highest in pesticide residuals, and while I'm not 100% certified organic, with something like this I want to make an extra effort.

This batch was destined to become jam.  There are few things I love in life more than peach jam. 

I've also recently discovered Pomona's Pectin.  This wonderful product is an alternative to using traditional pectins.  Traditional pectins, like Sure-Jel, use high sugar concentrations to activate the gelling process.  You actually can make jam and jelly without pectin at all, you just have to boil your fruit, again with a high level of sugar, for what seems like an eternity to reach the gel point.  I don't have time for all this, plus it is way too hot. 

I invested in a case of the Pomona's and have been really impressed with using it so far.

Pomona's instructions are easy to use and explain how to do what you want.  You are not limited by using a set amount of fruit and sugar... you ratio out how much you need and go from there.  You are also not limited to using white sugar.  You can use white sugar, if you want, but you can also use honey, agave nectar, and artificial sweetners.  You also have the choice in the amount of your sweetner, and depending upon the tartness or sweetness of the fruit, you can adjust.

The price per box of Pomona's is about twice of what you buy a single box of store brand, but generally you can do several batches with one box.  So far I've done 2 batches of peach jam and one of blackberry jam all from one box.

Otherwise the specifics are the same.... cut up or pit your fruit.  Squish it a bit, and add in the calcium water that you make per the directions.

Put it on the stove and bring to a boil.

Meanwhile, figure out how much and what kind of sweetner you want.  I generally go with honey on the low end of the recommendations.  Add your pectin powder to this and blend.

When the fruit boils add the pectin-sweetner blend and return it to a boil.

You are now ready to can, or you can just cool and use.