Peach Jam With Canned Peaches Food

PEACH JAM

Peach Jam image

Provided by Food Network

Yield 12 jars

Number Of Ingredients 2

Ingredients

8 to 10 pounds peaches
8 pounds sugar

Steps:

Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

SURE.JELL PEACH JAM

SURE.JELL Peach Jam image

Cook fresh peaches, lemon juice, sugar and fruit pectin to get going on this peach jam. Process in a canner for scrumptious homemade SURE.JELL Peach Jam.

Provided by My Food and Family

Categories Home

Time 2h

Yield About 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Number Of Ingredients 6

Ingredients

4 cups prepared fruit (about 3 lb. fully ripe peaches)
2 Tbsp. fresh lemon juice
1 tsp. produce protector (optional)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
5-1/2 cups sugar, measured into separate bowl (See tip below.)

Steps:

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Peel and pit peaches. Finely chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add lemon juice and fruit protector; stir until well blended. Stir in pectin. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g

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