Ingredients
Scale
- 4 pounds of fresh, ripe peaches
- 1/4 cup lemon juice
- 7 cups granulated sugar
- 1 packet (1.75 ounces) fruit pectin (such as Sure-Jell)
Instructions
- Start by washing the peaches thoroughly. To easily peel the peaches, blanch them by placing them in boiling water for about 30 seconds, then transferring them to an ice bath. Once cooled, the skins should slip off easily. Pit and chop the peeled peaches into small pieces.
- In a large mixing bowl, crush the chopped peaches using a potato masher or the back of a spoon until you have a chunky puree. If you prefer smoother jam, you can use a blender or food processor.
- In a large pot, combine the crushed peaches, lemon juice, and fruit pectin. Stir well to combine.
- Place the pot on the stove over medium-high heat. Stir constantly to prevent sticking and bring the mixture to a full rolling boil that cannot be stirred down.
- Once the mixture is boiling, add the granulated sugar all at once. Stir constantly to dissolve the sugar and bring the mixture back to a full rolling boil. Boil for exactly 1 minute, then remove the pot from the heat.
- If any foam has formed on the surface of the jam, skim it off with a spoon. This will help ensure a clearer jam.
- While the jam is cooking, prepare your canning equipment. Wash the jars with soapy water, then keep them warm until ready to fill. Simmer the lids and bands in hot water (not boiling) to soften the seals.
- Using a canning funnel and ladle, fill the hot, sterilized jars with the hot peach jam, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Place the lids on the jars and screw the bands on until they are fingertip tight. Do not overtighten.
- Place the filled jars in a canning pot with a rack, ensuring they are covered by at least 1 inch of water. Bring the water to a boil and process the jars for 10 minutes (adjust for altitude if necessary).
- Carefully remove the jars from the water using a jar lifter or tongs and place them on a clean kitchen towel. Let the jars cool undisturbed for 12-24 hours. Check the seals by pressing the center of each lid—if it doesn’t pop back, the jar is sealed. Store the sealed jars in a cool, dark place. Unsealed jars should be refrigerated and used within a few weeks.
- Prep Time: 30 minutes
- Canning Time: 10 minutes
- Cook Time: 10 minutes