Annies Home a place where I love to share tips, recipes and wonderful products that I find for our family along the way.
Monday, June 13, 2016
4 pounds of fresh Peaches 3 cups of Sugar 2 Tablespoons of Lemon Juice 1/2 cup of Water
Prepare the jars for canning
Wash jars and bands in hot, soapy water. Rinse
Place jars inside a canner filled with water, bring to boil.
Boil jars for 15 minutes to sterilize.
Place lids and bands in warm water, do not boil. Leave until ready to use.
Peach Jam Recipe:
Rinse the peaches under cool running water.
Place whole fresh peaches in a pot of boiling water for 2 minutes.
Remove and place in a sink with cold ice water.
Peel peaches, remove the pit, slice in half, then into quarters.
Slice each quarter into 2 or 3 chunks.
Place cut peaches in bowl and toss with lemon juice.
Place in food processor and pulse into small bits but do not liquefy.
Place a saucepot on stove, set to medium heat.
Add water, then sugar and stir until sugar is dissolved.
Add peach pulp and continue to stir until it thickens.
As it thickens, stir frequently to prevent sticking and burning.
When done, ladle into hot jars, leaving 1/4 inch headspace.
Remove air bubbles, wipe rim, add lid and band. Finger tighten.
Process 10 minutes in a boiling water canner or according to the time for your altitude.
Remove from canner, and place on folded towel for 24 hours in a draft free location.
May be stored in a dark cool place for a year or longer.
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information and available classes.