Ball Blue Book Peach or Pear Jam

BecR's Note:

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

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 8 half-pi ...

• 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 1/2 cups sugar
• 1/4 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.

Reviews

[Chef Lois]

I made this recipe and was very disappointed. I believe that the amoutn of the peaches should be 4 cups not 8. I remade this with 5-1/2 cups sugar and 4 cups sugar and it came out fine. I now have 7 half pints and three pints of syrup to put over ice cream.