10 medium ripe fresh peaches, peeled, pitted, and finely chopped 2 tablespoons fresh lemon juice 1 3/4 ounce powdered fruit pectin 3 1/2 cups sugar 1 teaspoon butter, melted
In an 8-quart kettle, combine the peaches and lemon juice.
In a small bowl, combine the pectin and 1/4 cup of the sugar and mix well. Stir into the peach mixture along with the butter.
Over medium-high heat, bring the peach mixture to a full boil, stirring constantly. Stir in the remaining 3 1/4 cups sugar, return the mixture to a full boil, and cook for 1 minute, stirring constantly.
Remove from heat, quickly skim off any foam, and ladle the jam at once into hot, sterilized Ball Mason jars, leaving a 1/4-inch space at the top of each jar. Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings.
Process in a bath of boiling water for 5 minutes (water should cover the jars by about 1 inch), cool on a wire rack, and store in a cool, dry place.
35 calories, 0 grams fat, 9 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.
For the people who's jam turned out runny, you should try the no sugar needed pectin. You can adjust amounts, 3 tablespoons of it replace a box of pectin but you can add more.
Also, you can reverse the way you cook it, I see someone said the peaches were not cooked enough. You can boil the peaches down more in the beginning. You can also cut them up the night before, soak them in about 1/2 cup of water and the amount of sugar you will be using (plus your lemon or fruit fresh), put in the frig and make the next day, you just boil them until they are the way you want them, add pectin, add anymore sugar to taste. With the no sugar needed pectin you can add to your taste. You can also add some honey in place of sugar. I've been canning blackberry, plum and peaches this way, this year. I've only had a few batches come out not set up good, but not runny enough to remake (this was when I first started, since then I just add an extra tablespoon of pectin). But it was ok to us because it is easier to spread on the toast.
Sep 23, 2011
I am a first time canner and this recipe worked great for me. I noticed on the pectin that I bought it had different cook times for different altitudes. Maybe that was the problem with the others that didn't set up properly. I added a little bit of cinnamon to mine and it is DELICIOUS... Thank you for the recipe.
Sep 8, 2011
Good writing. This recipe allows you to change up or down depending on the amount of peaches you want to use. Easy to understand. Tastes great too.
Aug 15, 2011
I also had a problem with setting. It's too late now but I think I have peach soup. I followed the recipe exactly. Maybe the recipe needs tweeking.
Sep 10, 2010
Nice easy recipe, but mine was way way runny! This recipe needs to be very specific on amount (in cups) of peaches, not number of peaches! I was careful to use "medium" size peaches, but "medium" in my eye could be totally different from the author's!
Aug 3, 2010
I loved this recipe. I measured my peaches to 4 cups chopped. I had no problem with the jam not setting up. I brought it to a full rolling boil twice and cooked each time for about 1 1/2 minutes. I also water bathed for 5 minutes. If yours is not setting up use 2 peaches that are a little harder or increase pectin a small amount. I used a box per recipe. It makes 7 (1/2 pints) jars. The nectarine I made using the same recipe turned out great too.
Aug 29, 2009
Big Mama D
Okay... I LOVED this recipe. The day after I made it my 2 oldest kiddos were eating out of the 1st jar with spoons. I like to take recipes and make them my own, so I tweaked this a bit. I brought it to a boil with the pectin and then put it through my Gramma's old hand held food mill, it saved a little time on chopping and makes me feel like Gramma helped. After all the sugar was added, I boiled again for about a 1/2 hr. I feel the 1 min. is a little pre-mature. I also added cinnamon to 1 batch and ginger to another for some different flavors, which I highly reccomend. This recipe is great, quick and easy and gets 4 thumbs up from 2 picky eaters!!!
Aug 17, 2009
For 6 half pints, instead of 3 pints, the instrucion called for 20 peaches, twice the amount of other ingredient and failed to mention what to do with the other 3 1/4 cups of sugar. My grand daughter (12 yrs.old) followed the recipe exactly and was in tears. We have some really good Peach sauce for ice cream. I will give this recipe a whirl and see what happens without changes.
CDKitchen Note: 6 half-pints is the same as 3 pints, there should have been no changes to amounts needed.
Jul 23, 2009
Being a newcomer to the world of jam/jelly making, I found this recipe easy enough to follow. My biggest dilemma was the amt. of peaches to use. SC peaches were big, juicy and delicious this year. I compared amts against the box of powdered pectin. It said to use 4 cups and that equated to 6 peaches for me. As for the amt. of sugar,I went with the 3 1/2 cups in this recipe. Like someone else said the powdered pectin amts. ran 4 1/2 to 5 cups of sugar. The jam set up well and I think it had more of a tart taste, which wasn't bad, but I would like more of the peach flavor to come thru. Should I have used more sugar?? Anyone have advice for this novice? I'm willing to try again.
Jul 8, 2009
Mine did not set either. I think you really need to measure the fruit by cups instead of by how many peaches you have. Peaches vary in size. Buy powdered fruit pectin in the store and usually they have recipe inserts inside the box. I just remade the jam using their fix method. Also, I can't believe I'm saying this but all the recipes in the box said to add more sugar, along the lines of 4-5 1/2 cups. Hope this saves someone some time.