Peach Jam to Drool For
From shandy 16 years ago
- 40 minutes to make
- Serves 20
This recipe has won prizes and when you taste it. . .well, hording comes to mind. I was impressed with the depth of flavor and that the seasoning is perfect for me. Heat a large pot of water to boiling and dip your peaches in it for about 20 secs. Read more for a quick peeling method. 8 cups of peaches is around 11 large peaches. This is one of the best jams I have made yet! : D See less
Ingredients
- 8 c. peaches, pitted, peeled, chopped the size of a pair of dice and slightly mashed shopping list
- 4 T. lemon juice, freshly squeezed shopping list
- 6 T. powdered fruit pectin shopping list
- 6 c. sugar shopping list
- 1 T. crystallized ginger, finely chopped shopping list
- 1/4 t. ginger powder shopping list
- 1/2 t. nutmeg shopping list
- 1/2 t. ground cinnamon shopping list
- 1/4 t. ground cloves shopping list
- 1/4 t. allspice shopping list
- zest of 1/2 lemon shopping list
How to make it
- Sterilize the jars, rings and lids by using boiling water.
- In a large saucepan over medium heat, bring the peaches and lemon juice to a boil. Add the pectin and return the mixture to a boil. Stirring constantly, slowly add the sugar. Stir in the crystallized ginger, ginger powder, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute. Remove from the heat and skim any foam from the top of the jam. I always add 1/2 T. butter at this time to settle the foam.
- Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar. Cover with the lids and screw on the bands. Process the jars for 15 minutes in a boiling-water bath.
Getting Started
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Peaches and Lemon Juice
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Finished Cooking
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Time to Process
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juliecake
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" It was excellent "