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Peach Jam

Submitted by: suzanne-mcminn on April 5, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Peach Jam

On my yearly canning to-do list!

Attribution Link

Difficulty: Easy

Servings: 5-6 half-points

Prep Time: 1 hour   Cook Time: 10 minutes  

Ingredients

4 cups peeled, cored, chopped peaches
2 tablespoons lemon juice
1 package fruit pectin
5 cups sugar


Directions

Prepare your peaches. Get your water boiling in your canning pot, rack tucked inside. Boil lids in a small pan then remove to dry on a paper towel using tongs. While water is coming to a boil in your big pot, place chopped peaches in another large pot with the lemon juice. Add pectin and bring to a full, rolling boil. (Add 1/2 teaspoon butter to reduce foaming.) Meanwhile, get your sugar measured and ready. As soon as peaches, lemon juice, and pectin are at the boil, add sugar all at once. Return to boil and keep at the full, rolling boil for one minute. Remove from heat and ladle immediately into clean, sterilized jars. Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. BWB 10 minutes.


Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving

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  1. 11-9
    10:03
    pm

    Can I use frozen sliced peaches to make this jam?

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