| Special Thanks to UGA National Center for Home Food Preservation. Made my first attempt at making jams and jellies a success. |
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Ingredients:
3¾ cups crushed peaches (about 3 pounds peaches)
¼ cup lemon juice
1 package powdered pectin
5 cups sugar
Yield: About 6 half-pint jars |
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Instructions:
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash fully ripe peaches. Remove stems, skins, and pits. Crush peaches.
To make jam. Measure crushed peaches into a kettle. Add lemon juice and pectin; stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner. |