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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 18 |
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Note: when prepping the peaches, cut them in quarters and remove the red fibers from the center before crushing the fruit. The fibers can be tough and stringy when cooked. Ingredients:
4 cups peeled pitted, crushed ripe yellow peaches (3 1/2 to 4 lb) |
1/4 cup strained fresh lemon juice |
7 1/2 cups sugar |
1/2 teaspoon unsalted butter |
1 (3 ounce) package liquid pectin |
Directions:
1. In an 8-quart pot, combine all the peaches and lemon juice; stir in about half the sugar.
2. Cover the pan and let set for 20 minutes.
3. Remove cover; stir in the remaining sugar and the butter.
4. Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
5. Increase heat to med-high and bring mixture to a full, rolling boil, stirring constantly.
6. Remove pot from heat and skim off the foam.
7. Return pot to the heat and bring back to a full, rolling boil.
8. Stir in the all the liquid pectin; return mixture to a full boil, stirring constantly.
9. Boil, stirring constantly for 1 minute.
10. Remove pan from heat; skim off foam.
11. To prevent jam from separating in the jars, let cool for 5 minutes before filling the jars.
12. Gently stir the jam every minute or so to distribute the fruit.
13. Ladle hot jam into hot jars, leaving 1/4 inch headspace.
14. Wipe jar rims and threads with clean, damp cloth.
15. Cover with hot lids and apply screw rings.
16. Process half-pint jars in a 200°F water bath for 10 minutes, pint jars for 15 minutes.
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