"๐Easy, No Pectin Peach Jam!๐ If you can boil fruit in a pan, you can make this jam! Trust me: I'm the world's biggest chicken when it comes to canning, and I can handle this. And so can you!
Find the recipe in the archives of Buttered Side Up, or cook from your phone/tablet below! ๐ (Note: I would probably reduce the sugar to 2 cups if I made this again, and substitute honey or maple syrup)
#peaches #summertime #homemade #canning"
Peach Jam
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Recipe Intro From ericaleakastner
Liquid sunshine in a jar! Spread on toast or use creatively in savory dinners such as chicken or pork.
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ingredients
- 6 pounds peaches
- 1/4 cup freshly squeezed lemon juice
- 4 cups sugar
Method
Step 1
Peel and pit the peaches, roughly chop and place in a large pot. Add the lemon juice and mash them together with a potato masher to desired consistency (I don't like my jam too chunky).
Step 2
Stir in the sugar and bring to a boil over medium heat. Continue to boil, stirring frequently, until the jam reaches about 210-220 degrees F (99-105 C) and thickens, about 25-30 minutes (I didn't bother measuring the temperature and just boiled the jam until it looked good). You can test the thickness by dropping a little bit of jam onto a cold plate.
Step 3
Ladle the jam into sterilized jars and either cool and refrigerate/freeze or process in a boiling water bath for 10 minutes.