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White Peach Jam

Source of Recipe


Food & Wine Magazine, July 1994






List of Ingredients



• 3 lbs. white peaches
  
• 2-1/2 cups sugar
  
• 1/2 cup fresh lemon juice
  






Instructions



1. Bring a large pan of water to a boil. Remove from the heat and add the peaches. Let sit for 1 to 2 minutes, until the skins begin to loosen. Drain and rinse briefly with cold water. Peel, pit and slice the peaches into a large nonreactive bowl. Stir in sugar and lemon juice. Mash the peaches lightly with a potato masher. Cover and set aside about an hour, until the mixture is very juicy.
   
   
2. Transfer to a large, heavy nonreactive pan. Bring to a boil over medium-high heat, stirring often. Lower the heat to medium and cook the jam until thickened, about 20 minutes. Stir often to prevent scorching. Skim the white foam from the top occasionally during the cooking time.
   
   
3. Ladle the jam into hot, sterilized canning jars, adjust the lids and process 10 minutes in a boiling water bath canner. Cool on a rack before storing.
   
   Makes 4 half-pints.