Victoria’s Peach Jam

Peaches For Peach Jam


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

Yields or Serves:  

[Total: 1   Average: 5/5]

Victoria's Peach Jam

I love making peach jam, but I love eating it throughout the year even more! You will need about 3 pounds of peaches for this recipe.


4 Cups Peeled & Finely Chopped Peaches

7 Cups Sugar

1/4 Cup Lemon Juice

3 Ounces Liquid Fruit Pectin

In a large heavy pan combine the peaches, sugar and lemon juice.  Heat over a medium high heat until the mixture comes to a boil.  Stir constantly to dissolve the sugar.  Add the liquid pectin.  Bring to a full boil.  Boil hard for 15 minutes.  Remove from the heat and quickly skim off the foam with a spoon.  Ladle at once into hot, sterilized half pint canning jars.  Leave a 1/4 inch headspace.  Wipe the jar rims and adjust the lids.  Process in a boiling water bath for 5 minutes.  Remove the jars and cool on racks.  Makes 7 half pints. 


    Victoria has been cooking and writing recipes since she was a a young girl. 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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