Peach Jam

Peach Jam

4 cups crushed peaches (washed, pitted, cut and then crushed) (some people don't like the skin but in jam it is cooked down and you can't even tell that it is in there - the skin gives such a wonderful flavor to the jam)

Juice from 1 lemon

1 package of fruit pectin

6 to 7 cups of sugar (I always use less sugar because in my opinion most jams & jellies are too sweet.  Using less sugar might make your jam a little more runny or syrup-like but most times I haven't been able to tell a difference)

1.  Gather your canning jars, lids and rings (you will need 6 or 7 half pints). 

     Canning Basics - Jar Sizes.  Also, gather all other canning supplies: Other Canning Supplies

2.  In a large stainless steel pot mix the fruit (crushed peaches - washed and pitted), lemon juice

     and fruit pectin - stir until pectin is dissolved.

3.  Start the water boiling for Jar sterilization:  Sterilizing Jars & Lids

4.  Bring the fruit mixture to a full boil over meduim-high heat - gently stirring all the time.

5.  Add the entire amount of sugar (again - I use the lesser amount - 6 cups) - stirring until

     dissolved.

6.  Bring this mixture to a full boil again - continuously stirring.  Boil hard for a full minute (you will

     notice some foamy stuff on top - that is supposed to happen.  If it boils too close to the top of

     the pot then you will need to turn the heat down slightly).  Constant stirring is a must!

 7.  Remove the pot from heat and skim foam off the top and discard the foam.

8.  By now your jars should be sterilized and ready to be filled.  Take the jars out of the boiling

     water (I use my jar remover and make sure that the water is drained out of each jar).  Fill

     each jar up to the threads of the jar (about 1/4 inch to 1/2 inch of headspace)

9.  Wipe the rim of each jar with a damp cloth making sure that any jam residue is gone (any

      residue left on the rim can stop the jar from sealing).

10. Place a sterilized lid on each jar and then tighten a ring on each jar.

11. Place all jars in a "Water Bath Canner" and process (boil) the jars for 10 minutes (make

      sure that the water level in the Canner is 1 inch above the tallest jar)

12. Remove the jars and place them on the counter or table to cool (I always place them on a

      cloth because there have been a few times when a jar cracked and then the jam oozed out

      making a mess - the cloth will help if that happens).  You will hear the wonderful popping

      sound of your jars sealing.

13. Allow the jar to cool for 24 hours and then store in your pantry or in your fruit cellar until the

      winter and then enjoy a little bit of summer.

Other Jam Recipes on this blog:

Strawberry Mango Jam

Blueberry Jam