Peach Jam

photo by MrsBarbSmith

- Ready In:
- 2hrs 15mins
- Ingredients:
- 5
- Yields:
-
8 half-pint jars
ingredients
- 4 cups peeled pitted, crushed ripe yellow peaches (3 1/2 to 4 lb)
- 1⁄4 cup strained fresh lemon juice
- 7 1⁄2 cups sugar
- 1⁄2 teaspoon unsalted butter
- 1 (3 ounce) package liquid pectin
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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