Peach Jam

"A bite of summer on toast."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by marybeth a. photo by marybeth a.
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr
Ingredients:
3
Yields:
8 half pints
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ingredients

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directions

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

Questions & Replies

  1. What does process in hot water mean?
     
  2. Do you use sure jell
     
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Reviews

  1. 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.
     
  2. New to canning, had a hard time finding a basic peach jam recipe. Thought I'd give this one ago with only a few changes (pretty brave of me, right??) I used exactly 10 cups of diced fresh peaches, WITH the skin on. (you're welcome!) Used exact amount of fresh lemon juice and sugar, let sit for an hour, and proceeded to cook. *Added 1/2 tsp of butter, to help with any foam and it worked like a charm, NO foam! Stirred the entire time to be honest as I used my Le Creuset pot and didnt want to burn the bottom and waste alllll that chopping time! It took at least 25-30 minutes to get to gel point (thickish). Completed the process and its sitting quietly waiting to be eaten! Looks fantastic, and saved a little dish for us to enjoy now! Already thickened (maybe because the skin has pectin??) and is out of this world. NOT too sweet in my opinion... it is jam after all! Will make this again for sure, will NEVER EVER peel peaches for jam as this color and consistency are what jam-dreams are made of! Thanks for a great recipe!!! Can anyone explain the reason for peeling the peaches??? In other recipes, you don't have to so I'm glad I risked it! Thanks for a GREAT recipe!!! I'm getting hooked on canning!
     
  3. 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!
     
  4. 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!
     
  5. I used White Peaches to make this jam and they have a very strong peach flavor. I chopped 12 c. peaches with 2 1/2 c. sugar and 3 1/2 Tbsp real lemon juice. White peaches cook slower than regular peaches so after boiling them for 15 minutes I placed them in the food processor and chopped them into small chunks. I put them back on the heat and added 1 pk pectin (mixed with 1/2 c. sugar) and brought to a rolling boil. I added the sugar and lemon at this time and finished following the original recipe. I am pleased to have found a recipe that has the original peach flavor coming through and not a lot of spices hiding the peaches. Thanks for bringing this recipe to us.
     
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Tweaks

  1. I didn't have enough mason jars, so I didn't process them as directed. I just packed them in jars and stored them in the fridge!
     

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