Butterscotch Peach Jam

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READY IN: 50mins
Recipe by Diana Adcock

Posted for a Request--

Ingredients Nutrition


  1. Prepare jars, lids & rings, and your BWB canner.
  2. In a large stainless steal pot combine the peaches and lemon juice.
  3. Over medium heat bring peaches to a boil.
  4. Reduce to a simmer and cover for 10 minutes, stirring every 3 minutes to prevent scorching.
  5. Add the brown sugar.
  6. Increase heat to medium-high & stir constantly for 20 to 25 minutes.
  7. At this point if your peaches are to "chunky" you can mash lightly with a potato masher if that's your preference.
  8. Remove from heat and continue to stir for 3 or 4 minutes.
  9. Skim off any foam.
  10. Ladel jam into clean, hot jars leaving 1/4 inch head space.
  11. Wipe rims and seal.
  12. Process in a BWB canner for 10 minutes.
  13. Remove from canner and allow to cool on a clean towel.

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