This jam is made with the traditional cooked method has a firmer set and cooked fruit taste. 3 pounds of peaches yields 8 cups of jam. 4 pint jars or 8 half-pint jars.
- 3 pounds of peaches
- ¼ cup fresh lemon juice
- 7-½ cups sugar
- 1 pouch CERTO brand liquid pectin
- ½ tsp of butter or margarine (optional)
- Wash canning jars and screw bands in dishwasher.
- Peel and pit peaches and finely chop them. Should provide 4 cups of fruit. If using a food processor, pulse to chop. DO NOT PUREE. Jam should have bits of fruit.
- Place peaches and fresh lemon juice into 6-8 cup saucepan.
- Measure sugar into a separate bowl. (REDUCING SUGAR OR USING SUGAR SUBSTITUTES WILL RESULT IN SET FAILURES.)
- Stir sugar into fruit in the saucepan. Add ½ teaspoon of butter or margarine to reduce foaming, if desired.
- Bring mixture to a full, rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
- Stir in pectin (CERTO) quickly. Return to full, rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
- Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
- Choose either the inversion method or the boiling water bath method.
- Inversion Method: turn jars upside down after bands have been screwed tightly. After 5 minutes, turn upright.
- Boiling Bath Method: Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to a gentle boil. Process jam for 10 minutes.
- Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
- Let stand at room temperature for 24 hours. Store unopened jams in cool, dry, dark place up to 1 year. Refrigerate opened jams up to 3 weeks.