Fresh peaches are delicious eaten on their own, sliced over cereals and ice cream or made into pies and cobblers. You can enjoy their sweet flavor year-round by making jam during the summer peach season. This recipe makes 7 cups or 7 (8-oz.) jars.
Wash jars in hot soapy water and rinse. Place them on a rack in the sink and pour boiling water in and over each jar. Drain. Keep the jars hot by transferring them to a cookie tray and placing it in a 200-degree F oven.
Step2
Prepare the lids by placing them in a saucepan of gently boiling water.
Step3
Place the peaches in a colander and rinse them under cool running water. Cut the peaches in half, then remove and discard the pits. Place the fruit in a food processor and process for 35 to 45 seconds until it is quite smooth.
Step4
Measure the crushed peaches into a 6- or 8-qt. pot. Stir sugar and lemon juice into the fruit and mix well. Bring the mixture to a full rolling boil over high heat, stirring constantly.
Step5
Add fruit pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly to prevent scorching.
Step6
Remove the jam from the heat and skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/8 inch of the tops.
Step7
Wipe the jar rims and threads with a clean, damp cloth.
Step8
Remove the jar lids from boiling water using tongs and place them on a paper towel. Wipe them dry.
Step9
Place the lids on the jars and screw them on tightly. Invert the jars for 5 minutes, then turn them upright.
Step10
Check the seals after 1 hour to make sure the lids are curving down.
Tips & Warnings
When using a 2-piece lid, both pieces need to be sterilized in boiling water.
If desired, the water bath process may be used in place of the inversion method. Follow the first 8 steps. Place lids on jars and screw them on tightly. Place jars on a sturdy rack in a canner or large saucepan of boiling water to cover the jars by 1 to 2 inches. Place the lid on the canner and bring water back to a boil. Boil 5 minutes for 8-oz. jars. Remove jars from the canner and let cool. Check the seals after 1 hour to make sure the lids are curving down.
Jam making is a very hot process. Take extreme care.
Comments
nels4688 said
on 8/25/2007 Ball canning suggests different proportions - 1/3 c lemon juice & 7 1/2 c sugar - and 6 oz liquid fruit pectin