Wednesday, 29 January 2020

Peach Jam

Peach Jam

4 cups finely chopped fresh peaches (peeled, approx. 3½ pounds)
1/4 cup fresh lemon juice (approx. 2 lemons)
6 cups granulated sugar
1 box Fruit Pectin (powdered) (1.75 ounces powdered pectin per box)
Check below.

  • Step 1. Fill a boiling water canner half full of water. Bring this to a simmer. (At the same time, I start a teapot with water going, so I will have boiling water for the jar lids later on). Wash jars and lids in soapy hot water. Put lids in small bowl. Fill jars with water and put in canner on a rack, while it is simmering, to keep jars warm. (Or you can set jars on dish towel on a cookie sheet and keep in oven at 250 degrees for 20 minutes for same effect).
  • And then, In a large bowl, measure out the exact amount of sugar. Set aside.
  • Next, Put the finely chopped peaches (4 cups) into a large stock pot. Stir the lemon juice and the box of Pectin into the peaches. Bring mixture to a full rolling boil on high heat, stirring constantly (a rolling boil is when it is boiling hard, it won't stop bubbling even when stirred). Stir in all of the sugar quickly (all at once). Stir well to combine.
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