Ball Blue Book Peach or Pear Jam

Total Time
1hr
Prep
30 mins
Cook
30 mins

Homemade peach or pear jam. Recipe taken from the Ball Blue Book of Preserving. Yields about 8 half-pints (I got slightly more).

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Ingredients

Nutrition
  • 1 quart peaches (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear) or 1 quart pear (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear)
  • 7 12 cups sugar
  • 14 cup lemon juice
  • 1 (3 ounce) envelope liquid pectin

Directions

  1. Combine fruit, sugar and lemon juice in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
  2. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
  3. Remove from heat. Skim foam if necessary.
  4. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
  5. Process 10 minutes in a boiling-water canner. (Note: Add appropriate additional processing time for high altitudes).
  6. Recipe variation:.
  7. Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before filling jars.