Use local summer peaches and garden fresh basil to make this delicious jam!
This past weekend my husband and I visited his parents in southern Illinois. As we drove up, we kept seeing roadside stands selling Calhoun Peaches. When I asked about them my husband told me that the peaches grown in Calhoun county IL, are famous for being extra sweet and delicious. Apparently the area they are grown in is between two rivers, the Illinois and the Mississippi, where moisture from the waters and the limestone bluffs seeps into the soil to make the peaches much more flavorful. So on our way out of town we picked up a half-peck for me to can. The clean herbal flavor of the basil balances the bright sweetness of the peaches. It made 7 half pint jars, plus 1.5 freezer jars leftover for me.
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Quickly stir in the pectin. Return to a full rolling boil, stirring constantly. Boil for 1 minute.
Remove from heat. Skim foam from the top with a metal spoon, and stir in the basil.
Ladle the hot jam into hot sterilized half-pint canning jars, leaving 1/4" head space. Wipe the jar rims, adjust lids, and apply screw bands until fingertip tight.
Process filled jars in the water bath for 5 minutes. (Start timing once the water returns to boiling.) Turn off heat and remove lid from canner, leaving jars in the water an additional 5 minutes. Remove the jars to a folded kitchen towel, and allow to rest away from drafts for 24 hours.