Ingredients
Scale
- 24 ounces fresh peaches (1 ½ pounds), peeled, pitted, and diced
- 2 tablespoons lemon juice
- 1.75 ounces sure-jell powdered pectin
- 3 ½ cups granulated sugar
Instructions
- Peel, pit, and dice the peaches, then place them in a large pot. Crush the peaches with a potato masher or fork to achieve the desired consistency.
- Add in the lemon juice and pectin, stirring to combine thoroughly.
- Set the pot over medium-high heat, stirring constantly. Bring the mixture to a boil.
- Once boiling, introduce the sugar all at once, stirring until it's fully dissolved.
- Return to a full rolling boil and cook for 1 minute, stirring continuously to avoid sticking.
- After boiling, remove from heat and skim off any foam that has formed on top.
- Transfer the hot jam into clean mason jars, leaving about ¼ inch of space from the top. Wipe the rims and seal with lids.
- Let the jars cool to room temperature, then store them in the refrigerator for up to 3 weeks or in the freezer for 6 months.
Notes
Ensure your jars are sterilized before filling them with jam to prolong freshness.
If you prefer a smoother consistency, blend the peaches before cooking them.
Store any leftover jam in the refrigerator and consume within a few weeks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg