This peach jam recipe makes a sweet and fragrant preserve. All you need are fresh peaches, sugar, and pectin. Toast and biscuits will never taste the same again!
Ingredients
- 12 freshs peaches , pitted and chopped
- 4.5 cups white sugar
- 1 package dry pectin , 2 ounce
Instructions
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1
Gather all ingredients.
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2
Crush 1 cup of chopped peaches in the bottom of a large saucepan. Add remaining peaches and set the pan over medium-low heat.
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3
Bring to a low boil and cook until peaches become liquid with a few bits of peach left, about 20 minutes.
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4
Pour cooked peaches into a bowl, then measure 6 cups of peaches back into the pan (reserving any remaining peaches for another use). Add sugar and bring to a boil over medium heat.
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5
Gradually stir in dry pectin; boil for 1 minute.
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6
Remove from heat and pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue.
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7
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
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8
Carefully remove jars from stockpot and let jam cool, then store on a shelf in a cool, dark place. Serve and enjoy!
Nutrition Facts
Per serving
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