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canned homemade peach jam

Peach Jam

How to make and can homemade peach jam from fresh peaches from Georgia
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups peeled and chopped peaches
  • 1/4 cup lemon juice
  • 2 cups sugar
  • 4 tsp calcium water calcium powder is provided in the Pomona's pectin
  • 3 tsp Pomona's Universal Pectin

Equipment

  • Water bath canner
  • Jar lifter/tongs
  • Lid lifter
  • Canning funnel
  • Ladle
  • Clean half-pint jars and lids

Method
 

  1. Wash your jars and lids.
  2. Fill the canner to 1-2" over the half-pint jars and start getting it hot.
  3. Get jars and lids hot. I use the canner but keep it from boiling until the jars are full.
  4. In a pot, combine the chopped peaches with lemon juice, the calcium water and a small portion of the sugar with pectin mixed in. The lemon juice and calcium water help the pectin to do its work of gelling. Mixing the pectin with a bit of sugar helps the pectin dissolve without clumping.
  5. Once pectin is dissolved, stir in remaining sugar.
  6. Bring the mixture to a boil that can't be stirred away.
  7. Fill hot jars with hot jam to 1/4" headspace.
  8. Turn up the heat on the canner to bring it to a boil while filling jars.
  9. Wipe rims clean, add lids and finger-tight rings.
  10. Process jars in the boiling water bath canner for 10 minutes before removing to cool.
  11. Finally, wait for the satisfying ping of sealed jars, and store the jars away with the rings off.

Notes

This recipe made five half-pint jars to store away in the pantry to add the golden crown to future pieces of toast or dishes of yogurt, plus a little extra for immediate enjoyment.