Peach Jam Recipe

From Dorothy McNett's Recipe Book.

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Peach Jam

From Dorothy McNett's Recipe Book at

4 full cups chopped fresh peaches or nectarines, or a combination
1/4 cup fresh lemon juice
1 package powdered fruit pectin
5 cups sugar

Combine fruit, (leave a little of the peeling on for a better color in the jam) lemon juice, and pectin in a large stainless steel pan. Bring to a boil over high heat, stirring constantly. When fruit is boiling, carefully and quickly stir in the sugar and continue to stir. When the mixture is boiling so that it cannot be stirred down, boil for 1 minute. Remove from heat. Pour into hot sterilized jars, leaving 1/4 inch head space. Seal with sterilized lids, tighten with bands or clamps, and allow to stand to seal. Check each one for a tight seal before storing. Unsealed ones must be stored in the refrigerator.

Recipe created 1998-07-21.

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