Summer Peach Jam

Summer Peach Jam

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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There’s an easy way to peel peaches. Just bring a pot of water to a rolling boil. Meanwhile, prepare an ice-water bath. Using a sharp paring knife, score an “x” into the bottom of each peach. Working in small batches, drop peaches into boiling water. Let boil 40 seconds; if peaches are on the hard side, boil up to 1 minute. Using a slotted spoon, remove peaches and place into ice-water bath. Using clean fingers or paring knife, pull skin off starting at the scored “x.”

  • 2 Tablespoons Powdered Apple Or Crabapple Pectin
  • 1/4 Cup Warm Water
  • 5 Pounds Peaches (Peeled & Diced)
  • 8 Cups Sugar
  • 1 Tablespoon Lemon Juice
  1. Dissolve pectin in warm water. Set aside.
  2. Over a medium-low heat, cook pealed and diced peaches in heavy bottomed pot 18 to 22 minutes until fruit is tender.
  3. Add sugar and lemon juice. Turn heat to medium-high. Bring to boil. Stir often. When mixture reaches 220 degrees, whisk in pectin slurry. Return to 220 degrees and boil 2 minutes.
  4. Remove from heat. Jam is ready to be canned in clean, sterilized jars.
  5. Makes Twelve 8 Ounce Jars
  6. Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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