Sunday, July 22, 2012

Delicious Peach Jam

Yum

When peaches are in season, I love to buy some at my local Farmer's Market and whip up a batch of yummy peach jam.  I like to keep my jam a little "chunky," because I use the fresh jam in all kinds of recipes; basted a pork tenderloin while grilling, top it on hot biscuits or pancakes, whip up some cinnamon peach muffins and more!  The possibilities are endless!


First, get your peaches



Now place them  in boiling water for a minute or two and immediately plunge into an ice water bath, and easily slip off skins.



Next chop your peaches, removing pits.  Place the chopped/diced  peaches into a large stock pot.


Add one (1 package) fruit pectin (I use Sure-Jell), 2 Tbls. lemon juice and a pat of butter to reduce foaming.

Bring to a rolling boil over high heat, stirring constantly to prevent sticking.



Now add your sugar all at once, and return to a rolling boil over high heat, stirring constantly.  Boil for one (1) minute.

Remove from heat and ladle jam into prepared jars



Cover with seals and place jars in hot water bath (stock pot filled with hot water which should cover tops of jars by 1-2")


Bring to a boil and proccess pint jars 10 minutes.

Remove stock pot from heat, and remove jars placing on a towel on your kitchen counter and let sit undisturbed for 24 hours.



Recipe

Ingredients
4 cups chopped/diced peaches (peeled and pitted)
2 Tbls. lemon juice
1 package fruit pectin (Sure-Jell)
5 1/2 cups sugar

Method
Place chopped/diced peaches in large stock pot. Add 2 tbls. lemon juice, one (1) package Sure-Jell and a pat of butter. Bring mixture to a boil over high heat, stirring constantly to prevent sticking.

Once mixture is boiling, add sugar all at once and return to a rolling boil, stirring constantly. Boil for one (1) minute.

Remove from heat and immediately fill prepared jars with jam mixture. Cover jars with seals and place in boiling water bath (stock pot filled with water over the tops of the jars by 1-2"). Bring to a boil and process pint jars 10 minutes.

Remove stock pot from heat and remove jars placing them on a towel on your kitchen counter and  let sit undisturbed for 24 hours.  Jars are sealed when "button" in middle of lid is fully depressed.

Yield:  4 pint jars

Enjoy,
Mary


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