Peach Jam with Powdered Pectin

peach jam carpediemdona7 1/2 cups crushed peaches (about 6 pounds of peaches or 12 medium size peaches)
1/2 cup lemon juice
7 Tbsp. powdered Pectin
10 cups sugar

Makes 7 pint jars of jam

20160722_110607To prepare fruit: Sort and wash fully ripe peaches. Remove stems, skins, and pits, crush peaches.

20160722_110631To make jam:

Measure crushed peaches into a large pot.

20160722_111909Add lemon juice and pectin; stir well.

20160722_111145Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to full bubbling boil.

20160722_112738Boil hard for 1 minute, stirring constantly. Remove from heat; skim. (Oh yeah, make sure your pot is large enough to accommodate the jam as it is boiling!)

Fill hot jam immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

20160722_113915Process in a boiling water canner for 10 minutes. Remove canner from heat and let stand 10 minutes more. Carefully remove jars from water and place in an area where they will not be disturbed for 12 hours.

20160722_121015Then go back and clean up the mess you just made on your stove! And yes, Life is Beautiful!


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