Franklin County

                                            May 2008

Peach Jam
with powdered pectin   

· 3-3/4 cups crushed peaches (about 3 pounds peaches)            
· 1/4 cup lemon juice
· 1 package powdered pectin
· 5 cups sugar

Yield: About 6 half-pint jars. 

Procedure:

1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. Prepare fruit. Sort and wash fully ripe peaches. Remove stems, skins, and pits. Crush peaches.

3. Place crushed peaches into a kettle. Add lemon juice and pectin, stir well. Cook on high heat, stir constantly, bring to a full boil quickly (with bubbles over entire surface). Add sugar, continue stirring, and heat again to a full bubble boil. Boil hard for 1 minute, stirring constantly. Remove from heat, then skim off any foam.

4. Fill hot jam immediately into hot, sterile jars, leaving 1/4-inch head space. Wipe rims of jars with a dampened clean paper towel, adjust two-piece metal canning lids.

5. Process in a boiling water canner for 5 minutes.

Source: This recipe was adapted from “How to Make Jellies, Jams and Preserves at Home”, Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture 1982 reprint. National Center for Home Food Preservation, June 2005.

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