Ball Blue Book Peach or Pear Jam

READY IN: 1hr
BecR
Recipe by BecR

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

Top Review by Lucky in Bayview

Nice, fresh peachy flavor. After processing the peaches floated to the top of the jars, I'm not sure how to correct that, but the flavor if really nice. It's not a a real thick jam. but I thought it was just right. Thanks for sharing the recipe.

Ingredients Nutrition

  • 946.0 ml peaches (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear) or 946.0 ml pear (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear)
  • 1774.42 ml sugar
  • 59.14 ml lemon juice
  • 85.04 g 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.

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