The Christian Homekeeper™

Making peach jam is not difficult but it does take concentration and exact measurements. Get your work area clean and uncluttered and gather up your supplies before you start. Read through your instructions a couple of times, even if you have made peach jam before, because the pectin manufacturers have been known to change up their formulas and the instructions for using the pectin!

Supplies for making peach jam:

bowls for peeling and chopping peaches into
large cook pot for cooking the jam
large cook pot or water bath canner
jar lifters
ladle
funnel, if desired
clean dish towels and cloths
timer or clock
jars and lids,rings - I recommend you use half pint jars for this recipe, you will need about 8 jars, lids and rings.
ice
Tongs for reaching into hot water and retrieving lids and rings

Ingredients:
This recipe makes about 7 cups of cooked jam which will fill 7-8 half pint jars.
1 box Certo. Sure-Jel or other powdered pectin
 4 cups chopped or mashed peaches and juice
 5 1/2 cups sugar
lemon juice - about 3 tablespoons or one whole lemon
butter or margarine for reducing foam, about 1 teaspoon

 

You must start by peeling your peaches. Bring a pot of water to a rolling boil. Prepare a large pan with ice water. Add your peaches a few at a time and let boil for about 30 seconds. If your water is not rolling it may take longer. Take your peaches out with a slotted spon of sieve and plunge into ice water or run under cold water in the sink. The peels will slip off easily with the aid of a small sharp knife. Take the pits out of your peaches and chop the peaches into 1/4″ pieces, or mash them with a potato masher. Place the chopped peaches in a bowl while you work on peeling the rest of the peaches.

Now you will measure out the appropriate amount of sugar into a bowl, for this recipe that will be 5 1/2 cups.

Nest, add the whole box of pectin to the boiling fruit and juice, but be aware that some pectins call for mixing with water and boiling first!  Read carefully!  Bring this to a full rolling boil, stirring constantly.

Add the sugar and stir.  Bring to a boil again.  Normally, once combined, you only have to allow the peaches and pectin to boil together for 1 minute.

Ladle the cooked jam into one hot jar at a time.  After you fill the jar, use a clean wet clotha nd sipe down the edges and rim of the jar.  Get off any jam that may have dripped on the jar. Using your tongs, retrieve a flat lid and place on the jar.  Now put a screw band or ring on the jar and tighten just til snug.

Place the jar back in the hot water the empty jars are boiling in.  Fill each jar and replace it back in the water bath. Using the boiling water in the kettle, cover the filled jars in the pot with about 1 to 2 inches of water.

Allow the filled jars to boil in the water bath for 10 minutes at a gentle simmer.  After 10 minutes, take the jars out of the water using your jar lifter.  Place the jars on a clean cloth on the counter top to cool.

After 24 hours at room temperature you can wipe the jars down and store them.  To check for a seal after 24 hours, use a spoon and gently tap the tops of the jars lids. If the lid rings it is sealed, if it is dull sounding you should store that jar in the refrigerator.  Or you can gently press down on the lid. If the lid springs back, it is not sealed and should be refrigerated.