Sunday morning, I pulled a couple bags of peaches out of the freezer to thaw, and then got stuff ready to make jam.Printer Friendly
- 6 cups peaches, peeled, pitted, and sliced; or frozen and thawed
- 4 1/2 cups sugar
- 1 packet (1.75oz) of low-sugar pectin
- 1/2 cup water
Yield: 8 – 12oz jars jam
- Large pot for processing (water bath) jars
- canning jars ( I used the 12oz size jars and filled 8 of them, so if you use a different size, just do the math to determine how many jars you’ll need)
- canning rings and lids to fit your jars
- magnetic lid lifter (for removing the lids and rings out of the boiling water)
- canning funnel (used when pouring jam into jar – it keeps the jar rims clean)
- jar lifter ( used to lift jars into and out of boiling water)
- small measuring cup or ladle
First, get your jars, lids, and rings ready. Wash them in warm soapy water, rinse, and then place in a pot large enough so that the water covers them.
Bring to a boil, and then remove pot from heat and set it on your work surface on a hotpad. Don’t drain. Leave jars, lids, and rings in pot. Spread a towel out near the pot.
Place your peaches in a large pot and use a potato masher to mash them up a bit
and then add the 1/2 cup water. In a small bowel, mix together the pectin and 1/4 cup sugar.
Remove the jars, lids, and rings from the water bath and place on towel. Keep the pot of water.
Stir the pectin mixture into the 6 cups of peaches, and bring to a full boil over medium to high heat stirring occasionally.
When it reaches a full boil (it continues to boil even when you stir it) add the rest of the sugar
and bring back to a full boil.
Boil hard and stir for 1 minute. Remove from heat and place on a hotpad near the jars.
Skim off the foam, and discard. Place the jar funnel into the first jar, and using a measuring cup or ladle, fill the jar to within a 1/4 inch of the rim. Fill the rest of the jars.
Use a wet paper towel to clean any spills from the jar rims.
Place lids on jars,
and then tighten the rings onto each jar.
Use a hotpad to hold the hot jars when tightening the lids.
Using the jar lifter, return the jars to the large pot of water. Jars should be covered by at least an inch of water.
Place pot on stove and bring to a boil.
Reduce heat and boil for 5 minutes if you live at an altitude between 0-1000 feet. (For 1001 – 3000 feet boil 10 minutes. For 3001 to 6000 feet boil 15 minutes. For 6001 to 8000 feet boil 20 minutes. For 8001 to 10,000 boil 25 minutes.)
Remove the pot from the stove, and place near the towel again. Using the jar lifter, remove the jars from the water
and place on the towel.
Allow to cool completely without touching or bumping them. The jar lids should “pop” indicating they have sealed. (See the little hill on the lid? It should disappear.) Any jars that do not seal should be refrigerated.
And you’re done!!
This morning, I opened one of the jars for a taste. I love the color – it’s the same as the peachy sunrises we’ve been getting lately.
And the taste was just right – very peachy and not too sweet!Printer Friendly
WooHoo, I love peach jam! Thanks so much Suzanne, the how-to is amazing, with beautiful pictures. How much did Miss Kitty help? The tasting picture with Kitty is so lovely! I bought some Freestones at Costco, but the texture is not nice, like cotton. I wonder if it is too late in the year for good peaches? Thanks again for the lesson, you’re the best!
Thanks for sharing this, Suzanne, it is very instructive for a new canner like me! The photos are very clear and the recipe looks easy! Love that last photo of the spoonful in the sunrise! xx
I love hearing the “ping” that the jar lids make as they seal. It’s the sound of satisfaction! I hope you saved just a little to eat warm on a piece of buttered toast! 🙂
Very interesting, even though I will probably never can anything.
I sure wish I could try your peach jam! Sounds yummy!
Beautiful! Looks like you’ve made some awesome jam. I’m sure Harland will be loving that on a biscuit! I just love homemade jam. If I make peach jam, I will definitely follow your recipe! Thanks for posting!
Looks great, Suzanne.
Suzanne, I just made peach jam by your recipe- it was so muh easier to follow than the package insturctions. my tastes wonderful but how did you keep the fruit from floating to the top?
Well, mine was more peach than jelly, so it was too thick for anything to float to the top. sounds like you got some nice juicy peaches. If you make another batch with the same peaches, I would add more pectin, like a couple tablespoons if you want it thicker and that might keep floaters from occurring. 🙂
The other night our teenage neighbor who helps my husband around the farm had supper with us which included cornbread and your peach jam. The child ate three helpings of cornbread and half a pint of jam. He said if I could make and sell the jam I would be a millionaire in no time! (the other half jar of jam disappeared at lunch after church today). Thanks so much for the winning recipe!