Peach Jam

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 9-12 half pints

20 peaches (more or less depending on size)

2-4 lemons - enough to make 1/2 cup lemon juice

1 cup honey

3 pouches liquid pectin

Directions

1. Wash and sterilize your jars and lids. Tutorial: How to Sterilize Jars for Canning.

2. Place the peaches into a large bowl in the sink. Pour boiling water over the peaches and let them sit for a few minutes until you can see the peel will easily come off.

3. Dump out the water and let the peaches cool so you can handle them.

4. Use a small paring knife to peaches. Quarter the peaches and remove the pit and place all the peaches into a large bowl.

5. Wash the lemons, then cut in half and squeeze out the juice.

6. Transfer the peaches to a deep soup pot and add the lemon juice and the honey.

7. Bring the peaches to boiling and cook 30-45 minutes. The sauce should thicken up.

8. Turn off and blend with an immersion blender.

9. Add liquid pectin. Stir in. Boil hard for one minute. We added 3 pouches liquid pectin all together for this batch. You can add more if you want it to be more solid like a jam. We wanted to keep this a more saucy consistency.

10. While the sauce is still very hot, ladle the peach sauce into the prepared canning jars.

11. Wipe the rims of the jars with a clean damp paper towel then place on the tops and screw on the rings.

12. Place the prepared jars into your canner and be sure the jars are covered with water. Bring to a boil and process for 10 minutes. 13. Remove the jars and place them onto a thick towel on the counter-top to cool. You will hear the lids pop when the jar has sealed

Opened refrigerated jars should last at least one month but be sure they are kept refrigerated.

ENJOY!

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