Total Time
1hr
Prep 15 mins
Cook 45 mins

A bite of summer on toast.

Directions

  1. Wash, peel, pit and chop peaches-you want 10 cups.
  2. Place all ingredients in a large glass bowl and let stand for 1 hour.
  3. Transfer to a large stainless or enamel pot.
  4. Bring to a full boil.
  5. Boil for 25 minutes to reach the jell point-stir often and then constantly as the mixture nears the jell point.
  6. Remove and skim off foam.
  7. Ladle into clean hot jars leaving 1/4 inch head space.
  8. Process in a boiling water bath for 10 minutes.
Most Helpful

5 5

This is one of the easiest and best recipes that it my honor to have in my book. The family thinks that I stood over a stove for an entire day. Little do they know.

4 5

Couldn't have been simpler! A few months ago, I was given a TON of peaches. I peeled, sliced, and froze 7 quarts of them. When I ran across this recipe, I thawed and drained them. I used 12 Cups of thawed peaches, 4 Cups of sugar, and 3 1/2 tsp. of lemon juice. I followed the directions as written. I canned them all in 1 cup jam jars, and have been enjoying it on toast and even figured out a sweet and sour sauce we love with it! Thanks! I'm sure I'll be making more next summer.

5 5

Great and easy way to use up peaches. Had trouble getting it up to temperature. Added 2 more tablespoons of lemon juice. Thermometer still did not seem to be rising high enough, but the sheeting test indicated it was ready. Did not process sealed jars in a water bath, as my (very old) BH&G canning book said it is not necessary. Just turn jars upside down for several seconds before setting them to cool. I will use this recipe whenever I want to make peach jam. Thanks!

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