Peach Jam Recipe

From Dorothy McNett's Recipe Book.

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See Also: Jams, Jellies, and Spreads

Peach Jam

about 3 half-pints

16 medium fully ripened peaches, washed, peeled, and pitted
1/4 cup fresh lemon juice
2 pkg. powdered fruit pectin (Sure-Jell is a brand)
2 cups sugar

Chop or coarsely grind peaches, blending with the lemon juice. Measure the prepared fruit, packing it down in a cup. You should have 4 full cups. Place the fruit in an 8 quart stainless steel or enamel saucepan. Add the pectin and mix well. Bring to a boil over high heat, stirring constantly.
When the fruit is boiling, stir while slowly pouring in the sugar. Continue stirring and return to a full rolling boil. When the boiling cannot be stirred down, boil for 2 more minutes. Remove from heat. Pour into hot, sterilized jars, leaving 1/4 inch head-space. Seal and process for 5 minutes in a boiling-water bath. Or freeze, allowing to cool in the refrigerator for 10 hours before freezing.

Recipe created 1995-07-31.

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