Description
A yummy peach jam that everyone will love.
Ingredients
Scale
- 8 cups of peaches, finely chopped
- 6 cups of sugar
- 2 tablespoons of powdered bulk pectin mixed with 1/4 cup of sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon butter
Instructions
- Blanch and skin 6 lbs. of peaches or enough to make 8 cups of chopped peaches
- Slice and chop the peaches finely, and remove pits and skins
- Place in a heavy bottom saucepan, making sure the pan is large enough that it won’t overflow when the jam begins to boil
- Mix all ingredients in a saucepan and allow to sit for 15 minutes until sugar draws juice out of some of the peaches
- Stir until all the sugar is removed
- Place over medium heat
- Add 1/4 teaspoon butter to inhibit foaming while the jam boils
- Stir well and bring to a boil
- Boil rapidly for 5 minutes until fruit sauce begins to thicken, or until the syrup forms a gel drop when dropped from a spoon
- Remove from heat
- Stir well
- Skim off any foam that remains on the top
- Ladle into prepared jars (Jars are prepared by washing well. Don’t use jars with cracks or rough spots along the edge)
- Scald your snap lids and wash the rings
- Complete closures on the jars
- Place in a boiling water bath and process jars for 10 minutes for jams
- Remove jars from the canner and allow them to cool completely
- Check seals
- Once jars are sealed you can remove the ring, leaving the lid sealed
- Label the jars and put them into storage
Notes
- You can do a gel test. Place a shallow dish in the fridge. Once the dish is cool, dribble a spoonful of jam on the dish. Return to fridge. Chill for a few minutes and then draw your finger through the gel blob. If the gel remains separated and doesn’t flow back together, the jam is ready. If it flows back together, boil for an additional 5 minutes and test again. Continue this until the jam gels. If your pectin has been sitting in the cupboard for a year, increase the amount of pectin to 3 tbsp. Pectin loses its gelling capacity over time.
