Monday, October 28, 2013
Peach Jam without Fruit Pectin
How To Can Peach Jam Without Pectin.
Enjoy the taste of fresh peaches all year long with our delicious Peach Jam recipe. I like cooking jam and preserves without fruit pectin.
Nothing better than making homemade fresh preserves, jams and jellies, they are loved by everyone when you give them as gifts too.
4 pounds of fresh Peaches
3 cups of Sugar
2 Tablespoons of Lemon Juice
1/2 cup of Water
Prepare the jars for canning
Wash jars and bands in hot, soapy water. Rinse
Place jars inside a canner filled with water, bring to boil.
Boil jars for 15 minutes to sterilize.
Place lids and bands in warm water, do not boil. Leave until ready to use.
Peach Jam Recipe:
Rinse the peaches under cool running water.
Remove and place in a sink with cold ice water.
Peel peaches, remove the pit, slice in half, then into quarters.
Slice each quarter into 2 or 3 chunks.
Place cut peaches in bowl and toss with lemon juice.
Place in food processor and pulse into small bits but do not liquefy.
Place a sauce pot on stove, set to medium heat.
Add water, then sugar and stir until sugar is dissolved.
Add peach pulp and continue to stir until it thickens.
As it thickens, stir frequently to prevent sticking and burning.
When done, ladle into hot jars, leaving 1/4 inch headspace.
Remove air bubbles, wipe rim, add lid and band. Finger tighten.
Process 10 minutes in a boiling water canner or according to the time for your
Remove from canner, and place on folded towel for 24 hours in a draft free location.
May be stored in a dark cool place for a year or longer.
Disclaimer: This is not an all inclusive recipe for making jam. You should have a
basic knowledge and understanding of the canning process before proceeding
Prep Time: 1 hour, 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 30 minutes
Yield: 6 - 7 Half Pint Jars