Victoria's Peach Jam
I love making peach jam, but I love eating it throughout the year even more! You will need about 3 pounds of peaches for this recipe.
- 4 Cups Peeled & Finely Chopped Peaches
- 7 Cups Sugar
- ¼ Cup Lemon Juice
- 3 Ounces Liquid Fruit Pectin
In a large heavy pan combine the peaches, sugar and lemon juice. Heat over a medium high heat until the mixture comes to a boil. Stir constantly to dissolve the sugar. Add the liquid pectin. Bring to a full boil. Boil hard for 15 minutes.
Remove from the heat and quickly skim off the foam with a spoon. Ladle at once into hot, sterilized half pint canning jars. Leave a ¼ inch headspace. Wipe the jar rims and adjust the lids. Process in a boiling water bath for 5 minutes. Remove the jars and cool on racks. Makes 7 half pints.