Category: Canning, etc. -

Peach Jam     

Ingredients:
Peaches - about 3.5 lbs fresh
¼ cup Lemon juice
½ cup Water
4 ½ cups Sugar
Pectin

Preparation:
Wash the fruit and sort. To peel the peaches, dip the fruit in boiling water for 30 to 60 seconds. Remove from the water using a slotted spoon and put into a large bowl or pot of cold water and ice. The skins will easily slide off now. Cut out any brown spots and mushy areas. Cut the peaches in half, or quarters or slices, as you prefer. Remove pits.

Now, to keep the fruit from turning brown, when you get a bowlful, sprinkle 1/4 cup lemon juice or Fruit-Fresh. Then stir the peaches to make sure all the surfaces have been coated.

Mix the dry pectin with about 1/4 cup of sugar. Keep this separate from the rest of the sugar. Stir the pectin into the peaches and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that can not be stirred away).

When the mix has reached a full boil, add the rest of the sugar (about 4 cups of sugar per 6 cup batch of peaches), and then bring it back to a boil and boil hard for 1 minute.

I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1/s to 1/2 of another package) and bring it to a boil again for 1 minute.

Fill jars to within ¼-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put them into the boiling water canner. Keep the jars covered with at least 2 inches of water. Keep the water boiling. Process according to pectin directions.

Date added: 2025-09-25
Number of visits: 57