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Jam: Uncooked Fresh Peach Jam

Source of Recipe

A Midwest Gardener's Cookbook


List of Ingredients

1 teaspoon citric acid or 3 tbl. lemon juice
2 cups mashed or thinly sliced peaches
4 cups sugar
1 package powdered pectin
1 cup water


Recipe

In bowl, combine citric acid and peaches. Add sugar and let stand about 20 minutes, stirring occasionally. Combine pectin and water in saucepan. Bring to a boil and boil for 1 minute, stirring constantly. Add pectin to peaches and sugar. Stir about 2 minutes. Pour into clean jars at once, allowing for expansion if freezing. Cover with clean lids or aluminum foil. Let stand at room temperature for 1 hour. Refrigerate until set. Store in fridge up to 3 weeks or in freezer about 1 year. Uncooked jams will develop mold if kept at room temperature.