Ingredients
Scale
4 cups peaches {chopped, peeled and pitted}
2 Tbs. lemon juice {I’m not a lemon snob, so I use bottled lemon juice}
1 box Fruit Pectin {I used Sure-Jell}
1/2 tsp. butter {to prevent foaming}
5–1/2 cups sugar, measured into separate bowl
Instructions
- Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
- Place 4 cups prepared fruit into an 8 quart sauce pot. Add lemon juice and pectin {add butter to reduce foaming, if desired}.
- Bring to peach mixture to a full rolling boil {which is a boil that doesn’t stop bubbling when the mixture is stirred} on high heat, stirring constantly.
- When the peach mixture has begun to boil, stir in the sugar. Return mixture to full rolling boil and boil exactly 1 minute {no cheating}, stirring constantly.
- Remove from heat and skim off any foam with spoon.
- Next, ladle the peach jam mixture into hot prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads clean if need be.
- Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
- Process peach jam 10 minutes. One recipe makes {12} 4oz jars or {6} 8oz jars
- Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, our jam is not sealed and refrigeration is necessary.