August 30, 2009

Jam Making Time!

Peach Jam
How to prepare fruit
Peel, pit and finely chop peaches.

4 cups finely chopped peaches
2Tbsp. fresh lemon juice
4 1/2 cups sugar

Makes about 7 cups.

1. Bring boiling-water canner, half-full with water, to simmer.

2. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain wel before filling.

3. Prepare fruit as directed. If using food processor, pulse to chop. DO NOT PUREE. Jam should have bits of fruit.

4. Measure exact amount of prepared fruit into 6 or 8 quart sauce pot. Stir in lemon juice and water.

5. Measure exact amount of sugar into a separate bowl. (Reducing sugar or using sugar substitutes will result in set failures). Try Sure-Jell for Less or No Sugar Needed Recipes Fruit Pectin for no or low-sugar jams.

6. Stir 1 box pectin into fruit in sauce pot. Add 1/2 teaspoon butter or margarine to reduce foaming, if desired.

7. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

8. Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.

9. Ladle quickly into prepared jars, filling to withing 1/2 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process jams 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.

10. Let stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up. May be stored up to 1 year. Refrigerate opened jams up to 3 weeks.

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