← Pickles, Relishes, Jams and Jellies
PEACH JAM
Pickles, Relishes, Jams and Jellies
Ingredients
- 4 cups peaches (about 3 pounds before peeling)
- 2 tablespoons lemon juice
- 5 1/2 cups sugar
- 1 (1 3/4 oz) box fruit pectin
Directions
Measure sugar and set aside.
Peel and pit peaches.
Chop into VERY FINE pieces.
I use a pastry blender and chop for about 5 minutes until peaches are almost puréed.
Measure peaches; if you do not have 4 cups of peaches, add enough water to make 4 cups.
Put peaches into a large saucepan or kettle (at least 6-quart capacity, preferably larger).
Add lemon juice and stir to mix.
Stir in fruit pectin.
Bring to a FULL BOIL over high heat, stirring constantly.
Stir in sugar all at once.
Continue stirring and bring to a full rolling boil that can't be stirred down.
Boil for 1 minute, continuing to stir constantly.
Remove from heat.
Skim off foam with a metal spoon.
Immediately pour into hot sterilized jars, leaving about 1/4 inch of space at the top of the jar.
Seal.
Process in boiling water for 5 minutes.
Peel and pit peaches.
Chop into VERY FINE pieces.
I use a pastry blender and chop for about 5 minutes until peaches are almost puréed.
Measure peaches; if you do not have 4 cups of peaches, add enough water to make 4 cups.
Put peaches into a large saucepan or kettle (at least 6-quart capacity, preferably larger).
Add lemon juice and stir to mix.
Stir in fruit pectin.
Bring to a FULL BOIL over high heat, stirring constantly.
Stir in sugar all at once.
Continue stirring and bring to a full rolling boil that can't be stirred down.
Boil for 1 minute, continuing to stir constantly.
Remove from heat.
Skim off foam with a metal spoon.
Immediately pour into hot sterilized jars, leaving about 1/4 inch of space at the top of the jar.
Seal.
Process in boiling water for 5 minutes.
Source: PDF page 230
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