Homemade Peach Jam
Recipe type: Spread
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 half pint jars
 
Ingredients
  • 3 kg (6.6 lb) peaches, washed well
  • 1.2 kg (2.6 lb) sugar
  • 1½ lemons
Instructions
  1. Cut peaches in slices and discard pits.
  2. Place cut peaches in a big pot over medium heat. After a couple of minutes, add sugar and lemon. Stir occasionally and bring to a full boil.
  3. Cook peaches until very soft, stirring often to prevent scorching. Once peaches have become quite mushy (this will require a couple of hours), blend them using a handheld blender (this will make make the mixture denser). The jam is done when it falls heavily from the spoon. If not done, continue cooking and try again.
  4. Transfer hot jam into hot sterilized jars (*see notes) using a clean jam funnel. Fill hot jars, leaving ½ inch headspace. Screw sterilized lids on to seal jars. Turn jars upside down and let them reach room temperature.
Notes
-Although I didn't do it for my jam, it's always better to blanch fruit and peel it, before cutting it.
-I sterilized the empty jars by placing them in the oven at 265F for about 15 minutes. I also boiled the lids for a few minutes. Please check safety standards and canning guidelines here: http://nchfp.uga.edu//publications/publications_usda.html
Recipe by Very EATalian at https://www.veryeatalian.com/homemade-peach-jam/