"Homemade peach or pear jam. Recipe taken from the Ball Blue Book of Preserving. Yields about 8 half-pints (I got slightly more)."
1 quart peaches (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear) or 1 quart
( peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear)
7 1/2 cups
1 (3 ounce) envelopes
Combine fruit, sugar and lemon juice in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner. (Note: Add appropriate additional processing time for high altitudes).
Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before filling jars.
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Ball Blue Book Peach or Pear Jam (cont.)