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.
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.
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!
This was one of two recipes I tried my first time out canning anything. Super easy! After reading reviews, I did add 1/2 an envelope of pectin to the recipe, which helped, especially since I cut the sugar called for. I only used 3 lbs of peaches and cut the sugar to 2 1/2 cups, which was plenty sweet for me. I really liked this recipe and had so much fun with my first canning experience, I'm trying to think of more things to do!
I loved this recipe. Very simple .. I did decrease the sugar amount to 3 cups, 2 cups and one batch I made with splenda for my diabetic Father. They all turned out wonderful. My favorite was making with 2 cups sugar. Peaches are so sweet to begin with and this recipe just lets that natural flavor come through. Thank you!
This never jelled for me - wah. I had added a few more peaches and I thought the right amount of sugar, but I boiled it for more than an hour and it stayed at 200 degrees F. I finally gave up and added 1/2 t. cinnamon and 1/4 t. nutmeg along with 1 t. vanilla, canned it (my first attempt at canning, fun, but time consuming!) and labeled it "Harvest Peach Jam* (*/syrup). It's *almost* jam consistency but not quite. Also, maybe I'm just a lazy cook but this was not a quick and easy recipe, it probably took me 4 hours from start to finish, not including the 1 hour sitting time! Oh, definitely boil the peaches for 1 - 2 minutes then cool in ice water before peeling. Helps a ton. I may try this again someday... hope to have a better result!
Excellent recipe!!! Was very easy to make and it turned out great. I used splenda instead of sugar and it worked just fine.
When I find a recipe that is this easy, yet yields such great results, I have to give it a 5 star. I found it very helpful to have a time frame included for the jam to reach the gel point. I also like the fact that I could probably scale this recipe up or down a bit quite easily (unlike pectin recipes where you have to use *exactly* the quantities they tell you to).
Two words, Di: "YOU ROCK!" I'm always looking for a good non-pectin jam recipe (I make a lot of jam and the price of pectin kills me). However, when recipes just state "cook to jell point" I get nervous. I've made both fruit "syrup" and fruit "paste" because I either didn't cook the jam long enough or I cooked it too long. :sigh: This recipe dares to give a set time and my jam came out PERFECT. Oh! and I also loved that this recipe calls for twice as much fruit as it does sugar (unlike pectin recipes which have more sugar than fruit). I can actually taste more peach then sugar. Yeah for Di!
I found this recipe by chance and am so glad I did. I made 2 batches today and it was so easy. My first batch took about and hour to cook and only a little bit of foam on top and the second took about 45 minutes and a lot more foam. The worst thing about this recipe is the prep of the peaches. It is so delicious. Can't wait to share it with my family.