Monday, June 22, 2015

Peach Jam

I make Peach Jam every summer and it tastes just like eating a big fresh peach.  If you like peaches, you will love Peach Jam.

Ingredients needed:
Yields approximately 8 half pint jars of jam
                                                                                          Traditional                 Reduced Sugar

Prepared fruit6 cups6 cups
Ball® RealFruit™ Classic Pectin6 Tbsp 2 1/4 tsp6 Tbsp 2 1/4 tsp
Granulated sugar7 1/2 cups4 1/2 cups
Bottled Lemon Juice

A thin pat of butter
4 Tbsp + 1 1/2 tsp4 Tbsp + 1 1/2 tsp

PREPARE canner, jars and lids according to manufacturer's instructions.  I keep my jars in my canner to stay hot until ready to use.

COMBINE prepared fruit and lemon juice in an 8-quart saucepan. Gradually stir in pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

LADLE hot jelly/jam into hot jars, one at a time, leaving 1/4-inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. 

PLACE filled jars in canner, ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil

PROCESS jars for 10 minutes, adjusting for altitute. Turn off heat, remove lid and let jars stand for 5 minutes. 

REMOVE jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars according to manufacturer's instructions.

Variation:  Add a split vanilla bean to your jam while cooking.  Remove bean before putting jam into the jars.  

If you want to make more or less jam, you can find the recipe using Ball's Pectin Calculator at the link below.