Back at the Springy Banks Cannery (a.k.a. our kitchen) an informal taste test was convened, comparing TangOs to donuts. The consensus was TangOs had a bit more bite, perhaps more acid that the donuts. Nothing drastic, but still worth amplifying in the jam recipe.
So three tactics were employed to enhance that legendary TangO pizzazz:
1. Low-sugar pectin increased the fruit to sugar ratio.
2. The mellow, sweeter-than-sugar flavor of honey adds a warm background to the peach chunks in the jam.
3. A generous shot of lemon juice adds energy, keeping the jam from sinking into a super-sweet lethargy.
Recipe
2 qts. tango peaches, to make 4 cups of prepared fruit
2 lemons to make 6 T. lemon juice
zest of 1 lemon
1 c. bottled peach nectar
3/4 c. honey
1 c. peach nectar (bottled)
Macerate the fruit: In a non-reactive bowl or pot toss the peaches with 2 T. lemon juice. Stir in 3/4 cup of honey. Cover and let sit at room temperature for 4 hours.
Drain the fruit in a colander, retaining the honeyed juice.
Place the fruit in a large pot, add 4 T. lemon juice and the zest from one lemon. Mix 4 T. powedered No Sugar / Reduced Sugar Pectin to 1 cup of peach nectar. Stir the nectar/pectin into the fruit in the pot. Bring to a boil, stirring.
When the peaches are boiling furiously, add the reserved honey and juice mixture. Return to a full-on boil, cook for 1 minute.
Pour the jam into sterilzed 1/2 pint jars, seal with sterilized lids. Process in a boiling water bath for 10 minutes.