Ingredients

The following ingredients have 4 Servings
  • 3 pounds fresh white peaches
  • 1 1.75 ounce Package fruit pectin
  • 2 Tablespoons Lemon Juice
  • 5 ½ cups white sugar

Instruction

  • Heat a large pot of water over high heat to boiling
  • Wash peaches and place in the boiling water. Blanch in the boiling water for 1 minute and remove with a slotted spoon. Immediately place in an ice water bath to cool.
  • Remove the peaches from the ice bath and slip off the skin of the peach with a paring knife
  • Pit the peaches and chop.
  • Working in batches, place peaches in food processor and process until just chunky
  • Measure 4 cups chunky peaches into a large pot or dutch oven, add pectin and lemon juice, bring to a rolling boil (a boil that can not be stirred down)
  • Add sugar and stir to combine. Continue to stir until mixture returns to a rolling boil. Boil and stir for 1 minute.
  • Remove from heat and carefully skim off foam
  • Place the 1/2 pint jars with lids and rings in a water bath canner and fill with clean water, Heat to boiling to sterilize and remove.
  • Ladle the white peach jam into the sterilized 1/2 pint jars (jelly jars) leaving 1/4 inch headspace.
  • Carefully clean the rims and place lids and rings on top.
  • Place the filled white jelly jars in a boiling water bath for 15 minutes. Remove carefully and place on clean tea towel until cool. (lids should “pop” and indent down as they cool to seal)