Peach Jam
Posted on Oct 28, 2011
Peaches are a juicy and soft fruit, which means the excess water in this recipe can take a while to cook off. Using a wide pan or large skillet works well for that purpose. You can also use nectarines in this recipe for a similar product. To peel the peaches, dunk them in boiling water for a minute, then slip the skins right off. Use them right away so they don’t brown. Adapted from Foodista.com. Image from Linda Bair / Dreamstime.com. Ingredients: 2 pounds peaches 2 tablespoons lemon juice 1 cup water 3 cups sugar
Step 1
Pour boiling water over the peaches and let stand for a few minutes. Drain the peaches, and peel and slice them, discarding the stones. Add the lemon juice and water, and bring to a boil.
Step 2
Reduce to a simmer and cook for 10 minutes. Add the sugar and stir to dissolve, then bring to a rapid boil. Cook on high, stirring regularly until the jam tests done in a chilled dish, about 15 minutes.
Step 3
Ladle the jam into pint or half-pint jars, and seal with lids and rings. Process the jars in boiling water for 10 minutes.