In A Jam

A peach jam, to be precise. I bought some yummy peaches at the Farmer's Market yesterday, and after a good deal of waffling between canning and jamming, I settled on jamming because I realized I only had small jars. Of course, they're leftover jars from random jams and sauces and things, not the special standard-sized canning jars with the brand-new lids that you're supposed to use, but that's what I had. And then partway through the process I realized I hadn't gone out to buy the sugar to make the jam, so I ended up substituting the last cup or so with brown sugar, which you're not really supposed to do (and scanting the sugar, of course, since I don't like oversweet jams and the peaches are really sweet). I was very proud of myself for actually having a candy thermometer (thanks, Monee!) to get the jam to the right temperature, but after accidentally dropping it in the jam a few times the temperature seemed to be going down rather than up, so I had to chuck that method and try one of the "old-fashioned" (I swear, that's what they say in the book!) methods of testing for doneness. Of course, I had neglected to put a spoon or a saucer in the freezer for this purpose, thinking I would just be using the thermometer, so I ended up pretty much guessing at when it was done (as in, I was tired of stirring and getting burnt by jamsplatter, so I declared it done). So, all in all, an appropriately makeshift approach to my first attempt at jam. :) But it tasted wonderful going into the jars, so I'm hoping that the finished product will be tasty as well. If this batch is successful, I'm going to make a bigger batch next time -- that was an awful lot of work for four little jars of jam!