Ingredients
Scale
- 24 ounces fresh peaches, peeled, pitted, and diced
- 2 tablespoons lemon juice
- 1.75 ounces sure-jell powdered pectin
- 3 ½ cups granulated sugar
Instructions
- Peel, pit, and dice the peaches, then place them in a large pot. Crush the peaches until you reach your desired consistency using a potato masher or fork.
- Stir in the lemon juice and pectin, ensuring everything is evenly mixed.
- Set the pot over medium-high heat, stirring constantly until the mixture heats up and comes to a boil.
- Add the sugar all at once, stirring until completely dissolved.
- Return to a full rolling boil, allowing it to boil for 1 minute while stirring continuously to prevent sticking.
- Remove from heat and skim off any foam that may have formed on the surface.
- Pour the hot jam into clean mason jars, leaving about ¼ inch of space at the top. Wipe the rims clean and seal with lids.
- Let the jars cool to room temperature before storing them in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.
Notes
Ensure the peaches are ripe for the best flavor.
For a spicier version, consider adding a hint of cinnamon or nutmeg during cooking.
Make sure to sterilize mason jars beforehand to preserve freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg