Savour the flavour of fragrant, ripe peaches all year long with a homemade jam that preserves the sweetness of this favourite stone fruit.
- Prep time 1 hour
- Total time 25 hours
Using paring knife, score an X in bottom of each peach. In large pot of boiling water, cook peaches just until skins are beginning to loosen, about 1 minute. Using slotted spoon, transfer to large bowl of ice water to chill; drain.
Peel off skins; discard. Slice flesh to make 6 cups. In Dutch oven or large heavy-bottomed pot, using potato masher, mash peaches to make 4 cups.
Mix pectin with 1/4 cup of the sugar; stir into peach mixture. Bring to rolling boil over high heat, stirring occasionally. Stir in remaining 3 1/4 cups sugar and lemon juice; return to rolling boil and cook, stirring, for 1 minute. Remove from heat; skim off foam.
Pack into 5 hot (sterilized) 1-cup canning jars and 1 hot (sterilized) 1/2-cup canning jar with tight-fitting lids, leaving 1/2-inch headspace. Scrape down sides of jars with nonmetallic utensil to remove any air bubbles; cover with lids. Screw on bands until resistance is met; increase to fingertip tight.
Transfer to boiling water canner; boil for 10 minutes. Turn off heat. Uncover; let jars stand in canner for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let stand for 24 hours.
Test Kitchen Tip: Choose locally grown peaches that are fragrant and ripe yet firm. To test for ripeness, gently press the flesh, which should yield slightly. Blanch the peaches a few at a time to keep the water at a rolling boil. If the temperature of the water drops too significantly, it will cause the flesh to cook, rather than simply loosening the skins.
Makes about 6 1/2 cups.
Nutritional facts PER 1 TBSP: about
- Sodium 1 mg
- Sugars 7 g
- Calories 31
- Total fat 0 g
- Potassium 19 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 8 g
- Vitamin A 1
- Vitamin C 1