Peach Jam

READY IN: 2hrs 15mins


  • 4
    cups peeled pitted, crushed ripe yellow peaches (3 1/2 to 4 lb)
  • 14
    cup strained fresh lemon juice
  • 7 12
    cups sugar
  • 12
    teaspoon unsalted butter
  • 1
    (3 ounce) package liquid pectin


  • 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.