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Directions:
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Prepare jars and lids according to manufacturer’s directions.
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To peel & prepare the peaches:
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Fill a large mixing bowl with ice water and set aside.
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Bring water to boil in a large pot then turn the heat to simmer.
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Score the bottom or pointed end of each peach with an x-shape just deep enough to cut through the skin.
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Submerge the peaches in the simmering water for 1 minute or until the skin slightly pulls away from the scored end.
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Remove the peaches from the hot water and immediately plunge them in the iced water to cool. This cooling method will prevent the peaches from becoming mushy.
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Pull the peach skins off from the cut ends of the peaches. If the skins don’t easily remove, place the peaches back in the water and simmer a little longer.
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Cut peeled peaches in half, remove the pits and dice the peaches.
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For the jam:
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Combine peaches, salt, lemon juice, butter & pectin in a medium saucepan.
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Mash peaches with a potato masher (2-3 mashes) but leave almost all peaches diced.
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Bring the peach mixture to a rolling boil (ie: continuous full boil) while stirring.
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Add sugar, stir and bring the peach mixture back to a rolling boil - stir continuously.
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Continue boiling the mixture for 1 minute while stirring.
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Remove from the heat and skim off any foam from the top of the jam.
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To “can” the jam:
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*Note: The jam can be placed in sterilized jars at this point, cooled and refrigerated if eaten within 3 weeks. If not eating within 3 weeks, follow the water-bath, canning directions below.
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First, fill a large soup pot or canning pot with enough water to cover jars by 2-inches. Cover and bring to a boil over high heat.
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Ladle the peach jam into sterilized jars - leave ¼” space from the top of the jar.
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Wipe off jar rims with a clean cloth or paper towel.
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Cover jars with 2-part canning lids and screw the lids on tightly.
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Once the water comes to a boil, carefully place jars in the canner, place the lid back on pot and bring the water to a simmer.
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Simmer the jam-filled jars for 5 minutes or more depending on the altitude (check the altitude chart on the canning jar box.) In Missouri, the boil time is 5 minutes.
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Remove jars and allow to cool for 24 hours on a towel-lined countertop.
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At this point, leave them alone – do NOT retighten the metal bands on the lids.
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If using metal lids, you will hear a “ping” and the seal will be slightly indented when the lids are successfully sealed.
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After 24 hours, check the seals on each jar of jam and, if needed, tighten the bands. The seal should be slightly indented. To test for a good seal, slightly press on the seal, if it springs back, that jar of jam does not have a proper seal and refrigeration is needed.
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Enjoy!