Grand Champion Peach Jam

READY IN: 40mins
Recipe by mary winecoff

I make this jam when freestone peaches are available because the entire jam making process is much easier and quicker when the stone slides out of the fruit when you halve the fruit. Heat a large pot of boiling water and dip your whole peaches in them for a quick peeling method. 8 cups of peaches is around 11 large peaches. Chop the fruit about the size of a pair of dice. This is absoulutely the best peach jam I have ever made.

Top Review by didgyreandgimble

I haven't tried the recipe yet, but wanted to write an answer for Tisme. I helped my mom can peaches for years and years when I was growing up. The way to peal peaches is actually quite simple. First you have a large pot of water boiling on the stove and fill the sink with cold water and ice. Prick the peaches and place the peaches a few at a time in the boiling water for a couple of minutes. You can tell when it's time to take them out when the skins split. Remove them and put them immediately in the cold water. Then the skins will slip right off.

Ingredients Nutrition

Directions

  1. Sterilize the jars, rings and lids according to manufacturer's directions.
  2. In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.
  3. Add the pectin and return the mixture to a boil.
  4. Stirring constantly, slowly add the sugar.
  5. Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
  6. Remove from the heat and skim any foam from the top of the jam.
  7. Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar.
  8. Cover with the lids and screw the bands on.
  9. Seal the jars according to manufacturer's directions.

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