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    Farm Stand Peach Jam

    Source of Recipe

    From "Dori Sanders' Country Cooking"

    List of Ingredients

    • 5 cups ripe fresh peaches (about 8 to 10 medium peaches), peeled, pitted, and finely chopped
    • 2 Tbsp fresh lemon juice
    • 1 ounces powdered fruit pectin
    • 3 cups sugar
    • 1 tsp butter, melted


    1. In an 8-quart kettle, combine the peaches and lemon juice.

    2. In a small bowl, combine the pectin and cup of the sugar and mix well. Stir into the peach mixture along with the butter.

    3. Over medium-high heat, bring the peach mixture to a full boil, stirring constantly. Stir in the remaining 3 cups sugar, return the mixture to a full boil, and cook for 1 minute, stirring constantly.

    4. Remove from heat, quickly skim off any foam, and ladle the jam at once into hot, sterilized Ball Mason jars, leaving a -inch space at the top of each jar. Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings.

    5. Process in a bath of boiling water for 5 minutes (water should cover the jars by about 1 inch), cool on a wire rack, and store in a cool, dry place.

      Makes about 3 pints




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