Peach Jam
Print recipe| Serves | 8 cups or 2 L |
| Inspiration | CERTO Liquid Pectin recipe insert |
Ingredients
- 4 Cups chopped fresh peaches (about 4 or 5 large peaches)
- 1/4 cup lemon juice
- 7 1/2 Cups white sugar
- 2 Pouches CERTO Liquid Pectin
Directions
| It is important to sterilize the jars. The jars should be washed with soapy water, rinsed and then filled with boiling water, before they are filled with the jam. | |
| The lids should be placed in boiled water (boiled and still warm, but not boiling) to activate the rubber on the lid. The lids cannot be reused. Replacement lids are available at most hardware stores or even the grocery stores during canning season. | |
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Bring a large pot of water to boil. Fill a large bowl with water and add ice to it. Immerse the peaches into the boiling water for 14 seconds and then drop them in the cold water bath. In this way, the skins will slip off, but the peaches will not cook.  | |
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Slip the skins off the peaches and finely chop. I like to hold the peach in my hand and make vertical and then horizontal cuts. The flesh will then fall off in nicely sized pieces. You want some pieces of peach in your jam, but if the pieces are too big, the fruit will float to the top and not stay evenly mixed in the jam.  | |
| Choose a large stock pot for your jam. When the jam is cooking, the level in the jam will be almost double what it is to begin with, so you need to leave a lot of room or be prepared to clean up a big mess on your stove. | |
| Add the chopped peaches, lemon juice and sugar to the stock pot. Stir the ingredients together. Bring the mixture to a rolling boil over high heat. A rolling boil is one that you cannot stir down. Boil hard for one minute. | |
| Remove from the heat and stir in the CERTO Liquid Pectin. Stir and skim off any fruit foam with a metal spoon for 5 minutes, to prevent floating fruit. Foam contains a lot of air and although it won't hurt you, it will reduce shelf life of the jam. | |
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Ladle the hot jam into the sterilized jars within 1/4-inch (0.5 cm) of top of jars. Wipe jar rims removing any food residue. Centre sealing discs on jar rims. Screw band down until resistance is met.  | |
| As the jam cools, the lids will snap making a seal with the top of the jar. Cool upright, undisturbed 24 hours. Do not retighten screw bands. Write the year on the top of the lid. Store jars in a cool dark place. | |