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.
READY IN: 2hrs 15mins
YIELD: 8 half-pint jars
UNITS: US
INGREDIENTS
Nutrition- 4cups peeled pitted, crushed ripe yellow peaches (3 1/2 to 4 lb)
- 1⁄4cup strained fresh lemon juice
- 7 1⁄2cups sugar
- 1⁄2teaspoon 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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