Fresh Peach Jam

Serves: 7 pints or 14 1/2 pints
Prep Time: 20 minutes plus dishwasher cycle to sanitize jars, lids and rings
Cook Time: 5 minutes
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Ingredients

1 package Sure-Jell® for less or no sugar

3 cups sugar-divided

5 cups chopped peaches-about 5 large peaches

3 Tablespoons fresh lemon juice

Place pint or ½ pint jars, lids and rings in dishwasher and run on speed or quick cycle.

Place canning pot on stove with 3” of water, cover and bring to boil on high heat. Reduce heat to medium and simmer while preparing jam.

In stock pot, add Sure-Jel and ¼ cup sugar; stir to combine. Add remaining sugar(2 ¾ cups), peaches and lemon juice. Stir to combine. On high heat, bring mixture to boil; stirring constantly. Reduce heat to medium-high, simmer for 1 minute, stirring constantly. Skim off any foam with a metal spoon. Ladle hot jam into hot jars leaving ¼” space at the top of the jar. Wipe jar rims and treads. Seal with lids and rings. Place the jars on an elevated rack in the canner and add boiling water to within ½ “ of the top of the jars, if necessary. Cover and bring to a boil on medium-high heat. Process the jam for 10 minutes. While the jam is processing, line the counter with a dish towel. When the jam is done remove from canner and place upright on towel. Cool completely or over-night. Write the date the jam was made on the top of the lid. This jam does not need to be stored in the refrigerator. Store in a cool dark place. Once a jar is opened it needs to be stored in the refrigerator.

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