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Brandied Peach Jam

Source of Recipe


Internet






List of Ingredients



• 3 pounds peaches, peeled, pitted and chopped (about 6 cups)
  
• 1 package powdered pectin
  
• 1/4 tsp grated lemon peel
  
• 1 Tbsp lemon juice
  
• 5 cups sugar
  
• 1 cup brandy
  






Instructions



1. Prepare home canning jars and lids according to manufacturer's instructions.
   
   
2. Combine chopped peaches, pectin, lemon peel and lemon juice in large saucepot. Place over medium-high heat and bring to boil, stirring frequently. Add sugar, stirring to dissolve. Return mixture to rolling boil. Boil hard 1 minute, stirring constantly. Remove mixture from heat. Stir in brandy. Skim foam, if necessary.
   
   
3. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing ring touching glass. Screw band down evenly and firmly, just until a point of resistance is met. Process 10 minutes in boiling-water canner.
   
   Makes about 6 half-pints.