We brought back a bunch of peaches from PA (mom's trees) last weekend. They were little and most gnarly, but they were perfect for making jam! I cleaned them up while Katherine went shopping for jars, pectin, and lemons. It took a while but I finally got them all cleaned and made up my peach jam! I have never made it before so we were at the mercy of the Ball recipe on the pectin jar. It worked pretty well, everything got jelly-like - maybe a bit too much!
I used:
4 C crushed fresh peaches
4 C sugar
4.5 Tbls pectin (Ball)
Juice from 2 lemons (about 1/4 C)
This will make about 7 half-pints. While the canner can hold more half-pints, but I learned last weekend that making too large a batch of jelly/jam can be problematic if you have to load many jars because it sets before you are done loading the jars and things get ugly!
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| Total of 32 half-pints! That's 2 gallons of peach jam!! |
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