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This peach jam recipe for fragrant preserves is simple to make and may be stored. Toast and biscuits will never taste the same again!
Ingredients
- peaches, pitted and: 12 piece (chopped, fresh)
- ½ cups white sugar: 4 piece
- dry pectin: 1 pack (2 ounce pack)
Metric Conversion
Stages of cooking
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Crush 1 cup of chopped peaches in the bottom of a large saucepan. Add remaining peaches and set the pan over medium-low heat. 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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Pour cooked peaches into a bowl, then measure 6 cups peaches back into the pan. Add sugar and bring to a boil over medium heat. Gradually stir in dry pectin; boil for 1 minute.
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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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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. Carefully remove jars from stockpot and let jam cool, then store on a shelf in a cool, dark place.
