Peach Jam
Freestone peaches are the best for making jam since the fruit doesn't cling to the stone, making them easy to pit. If you can get peaches with a red blush, they add a beautiful rich colour to the jam.
Servings: five 1-cup (250 mL) jars
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 41 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 11 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| vit C | 2% |
-
6 cups (1.5 L) sliced peeled peaches
2 tbsp (25 mL) lemon juice
1 pkg (49 g) light fruit pectin crystals
3-1/2 cups (875 mL) granulated sugar
Preparation:
In large Dutch oven and using potato masher, mash peaches to make 4 cups (1 L). Add lemon juice.
Mix pectin with 1/4 cup (50 mL) of the sugar; stir into peaches. Bring to full rolling boil over high heat, stirring occasionally. Stir in remaining sugar and return to full rolling boil; boil hard, stirring, for 1 minute. Remove from heat; skim off foam.
Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics )
Mix pectin with 1/4 cup (50 mL) of the sugar; stir into peaches. Bring to full rolling boil over high heat, stirring occasionally. Stir in remaining sugar and return to full rolling boil; boil hard, stirring, for 1 minute. Remove from heat; skim off foam.
Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics )
Source
Canadian Living Magazine: July 2008
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