Peach Jam

"Note: when prepping the peaches, cut them in quarters and remove the red fibers from the center before crushing the fruit. The fibers can be tough and stringy when cooked."
 
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photo by MrsBarbSmith photo by MrsBarbSmith
photo by MrsBarbSmith
Ready In:
2hrs 15mins
Ingredients:
5
Yields:
8 half-pint jars
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ingredients

  • 4 cups peeled pitted, crushed ripe yellow peaches (3 1/2 to 4 lb)
  • 14 cup strained fresh lemon juice
  • 7 12 cups sugar
  • 12 teaspoon unsalted butter
  • 1 (3 ounce) package liquid pectin
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directions

  • In an 8-quart pot, combine all the peaches and lemon juice; stir in about half the sugar.
  • Cover the pan and let set for 20 minutes.
  • Remove cover; stir in the remaining sugar and the butter.
  • Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
  • Increase heat to med-high and bring mixture to a full, rolling boil, stirring constantly.
  • Remove pot from heat and skim off the foam.
  • Return pot to the heat and bring back to a full, rolling boil.
  • Stir in the all the liquid pectin; return mixture to a full boil, stirring constantly.
  • Boil, stirring constantly for 1 minute.
  • Remove pan from heat; skim off foam.
  • To prevent jam from separating in the jars, let cool for 5 minutes before filling the jars.
  • Gently stir the jam every minute or so to distribute the fruit.
  • Ladle hot jam into hot jars, leaving ¼ inch headspace.
  • Wipe jar rims and threads with clean, damp cloth.
  • Cover with hot lids and apply screw rings.
  • Process half-pint jars in a 200°F water bath for 10 minutes, pint jars for 15 minutes.

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