Homemade Peach Jam
Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon is fantastic for every occasion.
Prep Time20 mins
Cook Time6 mins
Total Time26 mins
Servings: 6 half-pint jars
- 3 pounds fresh peaches - 4 cups crushed this was about 7 medium size peaches
- 1 package powdered pectin (approximately 1.75 ounces)
- 2 tablespoons lemon juice
- 5 cups sugar
- 1/2 teaspoon cinnamon or allspice
Sort and wash fully ripe peaches. Remove stems, skins, bruises and pits. Crush peaches.
Measure crushed peaches into a large pot. Add lemon juice and pectin; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.
Remove from heat; skim foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!) Pour immediately into sterile canning jars. Fill the jars to 1/4 inch from top. Seal them and process 5 minutes in boiling water bath. If you prefer not to use a hot water bath, pour melted wax over the top of the hot jars, let that cool completely and then place the lids on top.
Calories: 735kcal | Carbohydrates: 188g | Protein: 2g | Sodium: 2mg | Potassium: 430mg | Fiber: 3g | Sugar: 185g | Vitamin A: 740IU | Vitamin C: 16.9mg | Calcium: 14mg | Iron: 0.6mg