Easy Peach Jam
When peaches are in season, make this easy peach jam. This canning recipe is a great way to preserve the flavors of fresh peaches.
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Servings: 6 half pint (8-ounce) jars
Calories: 713kcal
Ingredients
- 4 cups finely chopped pitted peeled peaches
- 2 tablespoons lemon juice
- 1.75 ounces regular powdered fruit pectin (1 package)
- 5 cups granulated sugar
Instructions
- In a large, deep stainless steel saucepan, combine peaches and lemon juice. Break up peaches with a potato masher. Whisk in pectin until dissolved.
- Bring to a boil over high heat, stirring frequently.
- Add all of the sugar and return the peaches to a boil while stirring constantly. Boil hard, stirring the whole time, for 1 minute. Remove from the heat and skim off foam.
- Ladle jam into hot jars, leaving ¼” headspace. Remove air bubbles and adjust headspace as needed. Wipe rim, center lid on jar, and screw down the band until it is fingertip-tight.
- Place jars in canner, making sure they are completely covered with 1” of water. Bring to a boil and process for 10 minutes. Remove canner lid, wait 5 minutes, and remove jars. Cool and store.
Notes
- CAUTION: Do not use this process to can white-flesh peaches. Some varieties of white-flesh peaches are higher in pH (i.e. lower in acid) making them a low-acid food for canning purposes. At this time there are no low-acid or acidification procedures for white-flesh peaches.
Nutrition
Serving: 1half-pint jar | Calories: 713kcal | Carbohydrates: 184g | Protein: 1g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 32mg | Potassium: 134mg | Fiber: 2g | Sugar: 175g | Vitamin A: 335IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg
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