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Peach Jam Recipe

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This recipe for Peach Jam, by , is from My Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Elkins

Category:
Category:

Ingredients:  
Ingredients:  
4 c. finely chopped, peeled peaches (about 3 lbs)
6 c. sugar
1/4 c. lemon juice
1/2 of a 6 oz. pkg (1 foil pouch) liquid fruit pectin

Directions:
Directions:
In a heavy 6 - 8 quart kettle combine peaches, sugar, and lemon juice. Heat over medium-high heat until mixture comes to a boil, stirring constantly to dissolve sugar. Add liquid pectin. Bring to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat; quickly skim off foam with a metal spoon.
Ladle at once into hot, sterilized half-pint canning jars leaving a 1/4 inch headspace. Wipe jar rims; adjust lids. Process in a boiling water canner for 5 - 10 minutes. Remove jars and let cool.

Alternative: substitute 2 cups fresh raspberries for 2 cups of chopped peaches.

Number Of Servings:
Number Of Servings:
7 half pints
Personal Notes:
Personal Notes:
Each year, I enjoyed preserving some of PaPa Burneys peaches this way.
To remove skin from peaches, place peaches in bowl and pour boiling water over them. Prepare second bowl with water & ice cubes. Remove peaches from hot water to ice mixture. Let set just a few minutes and skins should slip off easier.

 

 

 

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