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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Peach Jam Recipe

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This recipe for Peach Jam is from My Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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