Fresh Peach Jam

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 15mins
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs slightly underripe peaches
  • 1
    (2 ounce) box dry pectin
  • 3 -4
    cups sugar, to taste
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DIRECTIONS

  • Peel the peaches by dipping them into a pan of boiling water to loosen the skin; then immediately cool them by holding under cold water.
  • The skins will slip off; remove the pits.
  • In a large bowl, coarsely crush the peaches by hand or with a potato masher or pulse a few times in a food processor; you'll have about 5 cups of pulp.
  • Combine the peaches and lemon juice in a slow cooker; sprinkle with the pectin.
  • Let stand 20-30 minutes.
  • Stir in the sugar; cover and cook on LOW for 2 1/2 hours, stirring twice.
  • Remove the lid, turn the cooker to HIGH, and cook 2-3 hours longer, until the jam reaches the desired consistency.
  • Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand to cool.
  • Store, covered in the refrigerator for up to 2 months.
  • OR spoon into small plastic storage containers and freeze up to 3 months.
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