4teaspoonscalcium water(see step 1 in instructions below)
Mix the Calcium Water
Prepare your calcium water by combining 1/2 teaspoon calcium powder (from the small packet in the Pomona's pectin box) with 1/2 cup water in a jar with a lid. Shake well to combine. Set aside.
You will only need 4 teaspoons of calcium water for this recipe. Store extra in the refrigerator for other canning projects.
Prepare the Canning Equipment
Wash your jars, lids, and canning tools in warm, soapy water, and rinse well.
Put the canning jar rack into water bath canner, set the jars in the canner, add water, and boil jars for 10 minutes to sterilize.
Warm your lids in a small pot over low heat. Keep jars and lids warm until ready to use.
Peel, Pit, and Crush the Peaches
Rinse the peaches well under clean, running water. Peel the peaches by blanching in boiling water.
Bring a large saucepan of water to a boil and fill a large bowl with ice water. Drop the peaches into boiling water for about 30-60 seconds, or until the skins start to loosen.
Remove the peaches and plunge them into the bowl of ice water to cool quickly. Drain and rinse the saucepan, and place it on a cool burner while you prepare the peaches.
Once the peaches are cool enough to handle, remove the peelings and pits. Crush the peaches with a potato masher and measure out about 4 cups for the jam recipe.
Make the Peach Jam
Combine the maple syrup and pectin powder in a small bowl. Set aside.
In a large sauce pan, combine 4 cups of mashed peaches, lemon juice, vanilla extract, and 4 teaspoons of calcium water.
Bring the peach mixture to a boil over medium-high heat. Add the maple syrup mixture and stir to dissolve. Continue stirring until the jam comes back to a full boil and begins to thicken, about 2-3 minutes. Once it boils, remove the pan from the heat.
Can the Peach Jam
Spread a kitchen towel on the counter. Remove the jars from the canner using the jar lifter. Drain the water back into the canner and line the jars up on the towel.
Use your canning ladle and funnel and add the jam to the warm jars leaving 1/4-inch head space at the top of the jars.
Swirl the bubble popper through the jar to release air bubbles and wipe the rims with a clean, damp towel.
Use the magnetic lid lifter to remove the lids from the warm water, center the lids on each jar, and screw on the bands until they are fingertip tight.
Place the jars back into the canner leaving space in between them. Once the jars are in canner, adjust the water level to at least one inch above the jar tops. If you need to add water, use the hot water from the small pot your lids were in. Pour the water around the jars and not directly onto them.
Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 1,000 ft. (adjust processing time for your altitude if necessary).
When processing time is complete, turn off heat and allow the canner to cool down and settle for about 10 minutes. Spread a kitchen towel on the counter; remove the cover by tilting lid away from you so that steam does not burn your face.
Use a jar lifter to lift jars carefully from canner and place on the towel. You should hear the satisfactory "ping" of the jar lids sealing. Allow the jars to cool for 12-24 hours.
After the jars cool, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few weeks.
Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place. Use within 12 months. Refrigerate your jam once opened and consume within 3 weeks. Yields about 6-7 half-pint jars.