Ingredients
The following ingredients have 4 Servings
- 4 cups chopped fruit*
- 1/4 cup lemon juice
- 1 1/2 – 2 cups granulated sugar
- 4 teaspoons calcium water (included with the pectin)
Instruction
- Prepare canner and wash/sterilize 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.Pour fruit into a large, heavy saucepan with lemon juice, and calcium water. Bring to a full rolling boil, stirring occasionally.Whisk together pectin and sugar until evenly incorporated. Whisk in to fruit, stirring vigorously until completely dissolved. Continue to stir until mixture returns to a full rolling boil. Remove from heat and let sit for 5 minutes, skimming off any foam that may have formed.Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.*To prepare peaches, peel, pit, and coarsely chop. For strawberries, remove hulls. Pulse fruit in a food processor until coarsely chopped; do not liquefy as you still want chunks of fruit in your final jam. Approximately 2 1/2 pounds of peaches or strawberries should yield 4 cups of fruit.
