Nothing beats the sweet, golden taste of homemade peach jam, especially when spread generously on a warm slice of toast. This easy recipe captures the essence of summer, turning juicy, ripe peaches into a delightful preserve that you can enjoy year-round.
Instructions:
4 cups peeled, pitted, and chopped fresh peaches
2 tablespoons lemon juice
1 packet fruit pectin (1.75 oz)
5 cups granulated sugar
1/2 teaspoon unsalted butter (optional, to reduce foaming)
Instructions:
Prepare the Peaches:
Peel, pit, and chop the peaches into small pieces.
In a large bowl, crush the peaches using a potato masher until you achieve your desired consistency (smooth or chunky).
Cook the Jam:
In a large saucepan, combine the crushed peaches and lemon juice.
Stir in the fruit pectin and bring the mixture to a rolling boil over high heat, stirring constantly.
Once boiling, add the sugar all at once and stir well to dissolve.
Return to a rolling boil and cook for 1-2 minutes while stirring continuously.
If desired, add the unsalted butter to reduce foaming.
Test for Doneness:
Remove the pan from heat and skim off any foam with a metal spoon.
To test if the jam is ready, place a small amount on a chilled plate. If it gels and wrinkles when pushed with a finger, itβs done. If not, boil for another minute and test again.
Jar the Jam:
Sterilize the canning jars and lids in boiling water for at least 10 minutes.
Ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace.
Wipe the rims of the jars with a clean, damp cloth and seal with the lids.
Process the Jars:
Place the filled jars in a boiling water canner, making sure they are fully submerged.
Process the jars for 10 minutes (adjusting for altitude if necessary).
Remove the jars and let them cool undisturbed for 24 hours. Check the seals before storing.
