Ingredients

The following ingredients have 32 Servings
  • 2½ cups fresh peaches (peeled and diced)
  • 2 Tbsp lemon juice
  • 2 Tbsp powdered fruit pectin
  • 1¾ cups granulated sugar

Instruction

  • Using a medium saucepan, add peaches, lemon juice and pectin; mash peaches with a potato masher.
  • Bring mixture to a boil over medium-high heat, stirring often.
  • Once boiling, add sugar and stir until well combined. Bring jam back to a boil, stirring constantly at this stage so the sugar doesn’t burn. (Note: For smoother jam, use an immersion blender at this stage to process mixture until smooth.)
  • Once mixture returns to a boil, let boil for 1 more minute, stirring constantly.
  • To test doneness of jam, dip a spoon into the hot mixture and pull spoon straight up. If the jam mixture runs off in a “liquidy” stream, then reduce the heat and simmer until the jam mixture drops off in dollops. (Note: I needed to let mine simmer for 5-7 more minutes at this stage.)
  • Let jam cool to room temperature and then transfer into an airtight container. Store jam in refrigerator until ready to use.