Umeboshi Plum Balsamic Peach Jam

Ingredients
4 cups super ripe, fragrant peaches (about 3 pounds) mashed or peeled + mashed
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
1 Tbs. low sugar pectin
Directions
Sterilize jars according to best practice method.
Add measured amount of mashed peaches into heavy saucepan. Add Umeboshi Plum White Balsamic vinegar, and mix well.
Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Bring water to a roiling boil for 8 minutes. Remove jars from water and allow to cool at room temperature. Check seals; lids should be sucked down. Use within a year.
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shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at info@theoliveoilcompany.ca and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.

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