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Peach Jam




Source of Recipe


Clearly Delicious






Recipe Introduction


Most liquid fruit pectin is made from the white pulp under the skin of citrus fruits, but it can also be made from apples.





List of Ingredients



• 3 lb peaches
  
• 1 cup water
  
• 7 1/2 cups sugar
  
• 1/4 cup lemon juice
  
• one 3 oz package liquid fruit pectin
  






Instructions



1. Halve, pit, peel, and dice the peaches. You should have 4 cups of diced peaches. Crack a few of the pits with a hammer and take out the kernels. Discard the rest. Put the kernels in a bowl and pour boiling water over them to cover. Leave for 1 minute, then drain and transfer to a bowl of cold water. Drain again, and rub off the skins with your fingers.
   
2. Put the peaches, kernels, and the water into a preserving pan and bring to a boil. Lower the heat and simmer, stirring occasionally, for 20-30 minutes or until the peaches are soft. Add the sugar, lemon juice, and pectin, and stir, with a wooden spoon, until the sugar has completely dissolved.
   
3. Increase the heat and boil the mixture rapidly, without stirring, for only 1 minute or according to package instructions. With the pan off the heat, lightly skim off any froth from the surface of the jam, using a long-handled metal spoon. Cool slightly.
   
4. Pour the jam into warmed sterilized jars, to within 1/8 inch of the tops. Seal the jars and label.
   






Final Comments


Makes about 2 quarts