Vineyard Peach Jam - Forki

Preparation

1. Rinse the peaches well under running water. Remove any bruised or damaged parts with a knife.
2. Carefully remove the pits and set them aside for the next step.
3. Weigh the peaches once they are cleaned and pitted. Write down the exact weight on a piece of paper for future calculations.
4. Calculate the amount of sugar to add based on the desired final sugar level of the jam. It is generally recommended to use between 60% and 70% of the peaches' weight in sugar.
5. Divide the sugar to be added into three equal parts.
6. Approximately half of the sugar.
7. Approximately the other half of the sugar.
8. Boil the pits alone in 1/2 liter of water for 20 minutes to extract the flavor.
9. When the water and pits begin to boil, add the first half of the sugar while stirring constantly to prevent sticking.
10. When it returns to a boil, let it cook over moderate heat for 7 to 8 minutes, stirring occasionally.
11. Skim the surface to remove the impurities that form.
12. After this time, add the other half of the remaining sugar while stirring. Continue stirring.
13. When it returns to a boil, let it cook over moderate heat for another 5 or 6 minutes, stirring often.
14. Use an immersion blender to puree the mixture until the desired texture is achieved.
15. From this point, monitor the temperature. Let it boil until it reaches at least 102ºC at sea level; at higher altitude, adjust the endpoint for the lower boiling temperature.
16. Ideally, for an optimal concentration of 32-34 degrees Baumé, it is advisable to reach higher temperatures, although excessive cooking can overly caramelize the fruit.
17. Blend again to finish adjusting the texture to taste.
18. Let it boil for 4 more minutes so that the pectin integrates well into the mixture.
19. Add the lemon juice, stir well, and let it cook for 1 more minute.
20. Turn off the heat and remove the pot from the stove.
21. Skim for the last time to remove any remaining foam.
22. Fill the jars with the hot jam using a funnel to prevent spills.
23. If planning to use the inversion method, fill the jars as much as possible to avoid leaving space for air. The jam must be at a minimum of 85ºC. Seal each jar as it's filled and turn it upside down.
24. If planning to pasteurize the jars, fill them leaving a bit of space at the top for the subsequent sealing process.
25. Allow one minute for the heat to distribute before sealing the jars hermetically.