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PEACH JAM




Source of Recipe


GRANDMA


List of Ingredients




4¼ cups crushed peaches (about 3½ pounds peaches)
¼ cup lemon juice
7 cups sugar
1 pouch liquid pectin



Recipe



Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

Sort and wash fully ripe peaches. Remove stems, skins, and pits. Crush peaches.

Measure crushed peaches into a kettle. Add lemon juice and sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in pectin. Skim

Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Bath for 15 minutes.

Makes about 8 half pint jars