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.
- Portion size 250 servings
- Credits : Canadian Living Magazine: July 2008
- 6 cups sliced peeled peaches
- 2 tablespoons lemon juice
- 1 pkg light fruit pectin crystals
- 3 1/2 cups granulated sugar
MethodIn 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 )
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 1 mg
- Protein trace
- Calories 41.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 11 g
- Vitamin C 2.0