Homemade Peach Jam

Well I had a list in my head of what I wanted to get done this weekend after a long week of work.  So Saturday morning came and I started my list, laundry, bathrooms and so on. During part of this list I decided that I needed to pay a visit to my friends local farm to get my weekly produce. Yes I know you can get a lot of things cheaper at the grocery store but I do believe in supporting local merchants!!  I am so glad i made this trip because I was able to scored a nice size bag of very ripe peaches she was getting rid of. So the price was right “free”.  I  Did a little shopping and went home to finished my list and then decided I needed to dive into the bag of peaches.  I had two things in mind more peach jam and peach turnovers (Remember I am canning to save time and money at Christmas).  So I started by peeling and slicing up 5 1/2 cups of peaches.  I then sprinkled them with some fruit fresh and placed them in the fridge.  I gathered my materials I needed and started my canning.The recipe that follows below yielded me 8 – 4oz jars and 3 – 8oz jars.  (it is up to you on what size jar you would like to use I mix and match so I have some of both sizes)

Here is what you will need:

  • 1 box SURE-JELL Fruit Pectin
  • Peaches – about 6 large size more if smaller peaches
  • 1 tbs of butter
  • 2 tbs of lemon juice
  • 51/2 cups of sugar (measured in a separate bowl
  • 8 – 8oz jelly jars and lids

In a large canner pot prepare jars and lids (You can find directions on this on the ball website)

Peel and pit peaches. Chop peaches to desired size (I like mine kind of small). Measure  4 cups of peaches into a  6- or 8-quart saucepot. Add lemon juice and stir.  Stir in pectin. Add butter to reduce foaming, Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Take jars from water and place on a towel.  (I have an old one that I use just for canning).

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars in canner pot of water.  (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. (about 5 to 6 hours)

After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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