Homemade Peach Jam Recipe
Homemade Peach Jam Recipe
Equipment
- 6 canning jars (250 ml)
- 6 canning lids and bands
- canning funnel
- jar lifter
- pot large enough to hold your jars upright
- plastic disposable gloves
Ingredients
- 5 peaches
- 1.75 oz fruit pectin powder 1 package
- 2 tbsp lemon juice
- 5 cups granulated sugar
- 1/2 tsp cinnamon
Instructions
Sterilize Jars
- Sanitize jars in warm soapy water or dishwasher (even if jars are new). Check jars are not cracked, chipped or broken.
- Fill a large pot with water and submerge jars without lids. In another small pot, add jar lids. Set lid bands to the side. Bring water to a boil, cover, and reduce heat to medium. Leave jars and lid tops in hot water until ready to use them.
Prep Peaches
- Remove peach skin by boiling peaches for 30-40 seconds, then place them in an ice bath to cool.
- Remove peach skin, then cut peaches in half to remove pits. Cut peaches into quarters. Place peach quarters in a large bowl.
- Put on disposable gloves, and crush peaches until smooth.
Jam
- Add crushed peaches into a large pot, add lemon juice and fruit pectin. Bring to a boil over medium high heat, stirring constantly.
- Add sugar to fruit and stir until well combined. Cook over medium high heat stirring constantly until mixture comes to a rolling boil that does not go away even while stirring. Cook for one additional minute.
- Remove fruit from heat. A foam will develop on the surface of fruit mixture. Skim the foam off the top with a spoon and discard.
Canning
- Carefully remove canning jars with a jar lifter from the hot water. Place empty jars lid-side up on a towel covered surface.
- Place canning funnel into jars, or use a ladle to fill jars with jam one at a time leaving 1/4" space to the top.
- Once jars are full, seal them with sterilized canning lids and secure with a canning band. Do not over tighten bands.
- Using a jar lifter, transfer jars upright to large pot filled with hot water.
- bring water to a boil. Boil jars for 10 minutes (15 minutes for high altitude)
- Remove jars from pot with jar lifter and place on a flat towel lined surface. Allow Jars to cool undisturbed for 24 hours.
- You will hear popping sounds as your jars seal themselves. After 24 hours test jar seals by pressing down on the top of your jar lid. If the jar lid does not move your jar is sealed, if it bounces back up the jar is not sealed. Store any unsealed jam in the fridge.
- Properly sealed jars will keep for several months to a year at room temperature. Refridgerate jam after opening.
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