Description
A delightful recipe for homemade peach jam, perfect for canning and preserving the sweet taste of fresh peaches.
Ingredients
- 7 cups peaches, chopped (about 4 lbs)
- 5 Tablespoons lemon juice
- 1 Tablespoon butter
- 7 1/2 Tablespoons powdered pectin (Ball brand RealFruit classic pectin recommended)
- 5 cups granulated sugar
Instructions
- Prepare the Jars and Peaches: Wash the jars you are going to use. Fill your water bath canner about halfway with water and set aside. Put a metal kitchen spoon in the freezer to check consistency of jam later.
- Blanch peaches in boiling water for 30-45 seconds per batch. Plunge them into an ice water bath as each batch finishes. Slip skins from the fruit.
- Peel peaches and chop into medium-small chunks. As you chop, stir in 1 cup of the sugar to keep peaches from browning. (Tip: A Vidalia Chop Wizard tool can be used for uniform, small dice.)
- Make the Peach Jam: Measure pectin into one small bowl and the remaining 4 cups of sugar into another. Place peaches, lemon juice, and butter in a large pot on medium-high heat.
- Use an immersion blender or potato masher to puree jam until it reaches the consistency you desire. (If using a chop wizard, blending may not be necessary for chunky jam.)
- Turn water bath canner on high to bring to a boil.
- Slowly add pectin to fruit, stirring constantly.
- Bring fruit mixture to a full boil, then add the sugar. Stir until it returns to a boil, then boil for 1 minute, continuing to stir constantly. The jam will look thin even though it is ready.
- To check the consistency of the jam, dip the frozen spoon into the pot. Run your finger down the back of the spoon – the consistency on the cold spoon is the consistency of the jam as it sets.
- Can the Jam: Fill pint or half-pint jars with a wide canning funnel. Leave 1/4″ – 1/2″ headspace. Wipe the rim of each jar down with a clean, damp towel to make sure it is perfectly clean.
- Place a lid and ring on the jar.
- Place your jars in the water bath canner. Make sure there is enough hot water to cover the jars by 2″. Bring the water back up to a full boil and process for the recommended processing time.
- Pints and half-pints should be processed a minimum of 10 minutes in a water bath canner. Adjust for altitude: 1,001 – 3,000 feet add 5 minutes; 3,001 – 6,000 feet add 10 minutes; 6,001 – 8,000 feet add 15 minutes; 8,001 – 10,000 feet add 20 minutes.
- Remove jars to towels after processing and allow the lids to pop down – no poking!
- When the lids have sealed, the jam is ready to store. Any jars that don’t seal should be refrigerated or processed again.
Notes
- The Vidalia Chop Wizard tool can help achieve uniform, small dice for the peaches.
- The jam will appear thin when hot but will set as it cools.
- Ensure proper headspace and clean jar rims for a good seal.
- Adjust processing time based on your altitude.
- Canned jam can be stored out of direct sunlight for up to two years.
- Prep Time: Not specified
- Cook Time: Not specified
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: Not specified