Tuesday, June 29, 2010

Peach Jam Recipe

6 c. peaches, mashed (skins removed)
1 pkg. pectin
1/4 c. lemon juice
Stir above ingredients and let sit for 5 minutes. Bring to a rolling boil and add 5 c. sugar. Mix well and continue to boil for 5 more minutes (at FULL boil). Check jam after 5 minutes with a metal spoon. If the spoon is coated with jam and if the jam is no longer runny, then jam is done. If it is not thick enough, you can continue to boil for 5-10 more minutes or until thick. When done, put in canning jars and wet bathe them for 30 minutes, or freeze them.

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