- 5 cups ripe fresh peaches (about eight to 10 peaches), peeled, pitted and finely chopped
- 2 Tbsp fresh lemon juice
- 1-3/4 ounces fruit pectin
- 3-1/2 cups sugar
- 1 tsp butter, melted
In an eight-quart kettle or pot, combine the peaches and the lemon juice. In a small bowl, combine the pectin and one-fourth cup of the sugar and mix well. Stir into the peach mixture along with the butter. Over medium-high heat, bring the peach mixture to a boil, stirring constantly. Stir in the remaining sugar, bring to a boil and cook for one minute, stirring constantly. Remove from the heat and skim off any foam that rises to the surface. Spoon the jam immediately into hot, sterilized pint-size canning jars, leaving a one-fourth 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. Process in a bath of hot water for five minutes (water should cover the jars by about one inch), cool on a wire rack, then store in a cool, dark place. Makes about 3 pints.
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