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Peach Jam

Source of Recipe


Jacqueline Hale






List of Ingredients



• 2-1/2 to 3 lbs. peaches (10 to 12)
  
• 1 package (1-3/4 ounce) powdered fruit pectin
  
• 2 Tbsp lemon juice
  
• 5-1/2 cups sugar
  






Instructions



1. Peel, pit, and coarsely chop peaches; measure 4 cups.
   
   
2. In a 10-quart kettle, combine peaches, pectin and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil. Boil hard, uncovered, for 1 minute; stir constantly. Remove from heat, and quickly skim off foam with a metal spoon.
   
   
3. Ladle jam at once into hot, clean half-pint jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath for 15 minutes (start timing when water boils).
   
   Makes 6 to 7 half-pints.