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Summer Peach Jam
Jams are pretty easy to make once you learn which fruits have high amounts of pectin and which have low amounts. For example if you make jam from peaches (moderate to low pectin), you need to add something that has high pectin such as granny smith apples or citrus.
What you need
- Immaculately clean or sterilized half pint jars (about 3-4) with lids and rings
- 1 granny smith apple
- 2 lbs. prepared peaches
- 1 cup sugar
- 1 cup water
- 1 Tbl lemon juice
How to make it
- Wash apple thoroughly using mild dish detergent and rinse well
- Using a vegetable peeler, remove the apple skin in one piece (2 or 3 is ok)
- Remove core and seeds and then finely chop the apple flesh
- Peel, pit and chop the peaches
- Measure 2 lbs and add with apple skin and flesh to a saucepan
- Add sugar, water and lemon juice and stir to combine well
- Allow to macerate for one hour
- Bring pan to a boil over medium heat (reducing heat as necessary)
- Cook until thickened to soft jam consistency at about 220 degrees F
- Fill jars and process 10 minutes in a water bath canner - Go here for good illustrations and instructions for water bath canning.
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