Peach Jam
- Reviews 4
Ready In: 15 mins
Yields: 4 pints
Ingredients
Directions
- Combine peaches and water in a large saucepot.
- Cook gently 10 minutes.
- Add sugar, stirring until dissolved.
- Bring slowly to a boil.
- Cook rapidly to gelling point, about 15 minutes.
- As mixture thickens, stir to prevent sticking.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace.
- Adjust two-piece caps.
- Process 15 minutes in a boiling-water canner.
- Remove from hot water bath.
- Cover with dry towel.
- Allow to set until caps seal and jars are cool.
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