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This peach agave jam is a recipe that I made last month, but never got a chance to share. It also makes awesome xylitol jam, birch derived, of course (most xylitols contain corn). You can also makes this recipe in a crockpot on high, and then lower it to a simmer, just like you do on the stovetop.
1 cup agave nectar (or 1 1/2 cups xylitol for sugar-free)
Boil your canning jars to sterilize them.
Create an ice bath of ice and water in a large bowl and pot and set it aside for later use.
Bring a large pot of water to a boil. Add the peaches and blanch them for 30 -45 seconds, depending upon ripeness. (You just want to loosen the skins.) Skim off any foam that forms on the top. (This step is important or you will end up with cloudy jam.)
Remove the peaches using a large, slotted spoon and transfer them the ice bath.
Drain the peaches, peel and slice them.
Transfer the peaches to a large pot, add agave, and bring to a boil. Stir them frequently and cook on medium heat for about 45 to 60 minutes or until thick and reduced to about half the amount. (You want to cook them on a low boil.)
Fill the canning jars with the hot jam, seal them, and turn the jars upside down. You'll hear them pop (seal). If you do not hear them pop, place them in boiling water for 10 minutes.
Refrigerate the jam once cooled.
Most xylitol brands are derived from corn. If you are allergic to corn or avoid GMO (genetically modified organisms), genetically engineers (GE), then purchase birch derived xylitol.