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Peach Jam

taken from Farm Journal's Country Cookbook
Servings: 4 half pints

Ingredients

  • 2 (10oz.) pkgs frozen peaches
  • 3 tbsp lemon juice
  • 3 cups sugar
  • 1 pkg powdered fruit pectin
  • 1 cup water

Instructions

  • Thaw frozen peaches and mash or chop into pieces. Stir in 3 Tbsp. lemon juice.
  • Blend the peaches in blender to make a puree.
  • Add sugar, mix thoroughly and let stand 20 minutes, stirring occasionally.
  • Combine powdered pectin and water and boil rapidly for 1 minute, stirring constantly.
  • Remove from heat. Add the fruit to the pectin; stir for 2 minutes.
  • Pour into clean containers; cover with tight-fitting lids. Let stand at room temperature 24 hours. If jam does not set, refrigerate until it does.
  • Freeze at 0℉ or lower, or refrigerate.

Notes

According to the cookbook: "If the jams seem a little stiff when you open them for serving, stir gently to soften.  Or if they "weep" when cut, stir to blend them.  They will mold or ferment if kept at room temperature more than a few days, so always store in the refrigerator."