I;m so excited to share my Peach Jam recipe with you! I absolutely love opening up a fresh jar when the snowflakes are blowing outside. Do not be intimidated by the number of steps in this recipe. Its super easy!! I just broke it down so that it is easy to read!
You will need:
-half-pint jelly jars with seals and screw on rims
-1 pk Sure-Jell Original Premium Fruit Pectin
-4 cups of sugar (more or less as desired)
-canner or large pot with elevated rack
-canning utensils (funnel, magnet rod to place seal on, etc…)
-blender or food processor
**NOTE: Lids and jars must be sterilized. Wash them in hot soapy water. Rinse and place on a dish towel and fill with boiling water. Keep the water in them until ready to pour jam into. Place the lids in a bowl if almost boiling water until time to use.
Let’s get started…
1. Peel about 4-5 cups of peaches. Rinse them.
2. Remove seed and chop in to cubes.
3. Place the cubed peaches in a saucepan. Heat peaches over medium high heat, stirring occasionally. The peach centers (red) will begin to loose their color.
4.Begin boiling water in canner or large pot that has an elevated rack. (begin with 2-3 quarts of water. Once the jars are added later, you may need to change the water amount. See #12 below).
5. After about 20 minutes, reduce to low heat. This step is completely based on preference. If you like really chunky jam, move to #7. For medium chunky jam, use a potato masher and mash peaches in saucepan and then move to #7. And for very little but some chunks, scoop half to 3/4 of the peaches into a blender. Blend until pureed. Use potato masher and gently mash chucks left in saucepan.
6. Add blended mixture back into the saucepan with the peach chunks.
7. Add 1 packet of Sure-Jell.
8. Bring mixture to a rolling boil on high heat, stirring constantly.
9. Add sugar to the mixture. Bring to a boil for exactly 1 minute. (Take this minute of down time and pour boiling water out of jars).
10. Remove from heat and skim off any foam with a metal spoon.
The mixture is now ready for the Jars…
11. Ladle immediately into prepared jars, leaving 1/4 in head space at the top.
12. Next, make sure to wipe jar rims. Center seal on top of jar. Screw on rim tightly.
13. Place jars on elevated rack in canner. (Water must cover over the tops of jars by 1-2 inches).
14. Cover, bring to a gentle boil and process jars for 10-15 minutes.
15. Lastly, remove jars and place uprightly on a towel to completely cool.
Once all the jars have sealed (you hear the popping sound, and the seal is no longer bubbled outward), they can be stored. If you had any that did not seal, immediately refrigerate. Sealed jams are good for 1 year and and jams that are refrigerated are good in there for 3 weeks. ENJOY!!!