Homemade Peach Jam

Preparation time: 15 minutes

Cook time: 20 minutes
Total time: 35 minutes + cooling

Ingredients:

• 1-2 quarts of peaches, depending on the method
• 4-7 cups of sugar, depending on the method
• 1 package of fruit pectin**
• 2 Tbsp. lemon juice

Directions:

Cooked Method:

1. Peel, pit and finely chop 2 quarts of peaches.
2. Stir together fruit, 7 cups of sugar, and pectin in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, about 10 to 12 minutes. Skim foam from top.
3. Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

Yield: 8 1-cup containers

Freezer Method:

1. Peel, pit and finely chop 1 quart of peaches.
2. In a bowl, combine fruit, lemon juice and pectin and stir until the pectin dissolves.
3. Add the 4 cups of sugar in small amounts and mix until all the sugar is added and dissolved.  
4. Put in clean containers and allow to sit on the counter at room temperature for 24 hours.  Then move to the freezer.

Yield: 4 1-cup containers

**Fruit pectin can be found in the baking isle at the grocery store.  Good brands to look for are Sure Jell, MCP Pectin and CERTO.  Recipe may need to be adjusted according to the instructions on the back of the pectin box you are using.

*Picture and Recipe from Christine Christensen