Peach Jam is probably my favorite jam of all time! And it’s even better when I make it myself the easy way! I’m going to show you How to Make Peach Jam the Easy Way.
We have a lot of land, but we do not have any peach trees. I hope to change that someday. We have tried several times to plant peach trees, but they never survive. From deer to grasshoppers, and heavy freezing rain, they have not had a chance. It’s always something. My husband wants to try again, but I’m afraid we will face another disaster.
Since we don’t have our own peach trees we purchase our peaches. Last year the school was having a fundraiser, so we bought a big box of peaches. With what I did not use for pies, freezing and eating straight from the box I made peach syrup.
This year my sister-n-law bought a box of peaches and gave us most of it. We always get Colorado peaches, usually Cunningham. They are so delicious! The peaches from the store just do not come close to comparing. Since she gave us so many peaches, I decided to make peach jam for canning, the easy way.
Making jam is a lot of work. One of the things I find annoying about making peach jam is removing the skin. If you peel the skin off with a knife, it is messy and I feel like I’m waisting part of the peach. You can also blanch peaches and remove the skin, but then you have to dirty up too many dishes! Ok, that sounds like I don’t want to do any work. LOL! I guess I like a few shortcuts. In the recipe, there is no need to peel the peaches. Plus, the flecks of color look amazing in the jars once your process the jam.
You can get these cute editable printable labels from World Lable
Now that you know you can skip the step of peeling all of the peaches it’s time to start.
How to Make Peach Jam the Easy Way
Peach Jam for canning
Ingredients
- 4 cups/3 lbs of peaches processed in food processor
- 2 Tbsp fresh lemon juice
- 5 cups sugar
- 1 box of pectin
Instructions
- Slice peaches removing the pit. Leave the skin on. Process the peaches in a food processor, you can leave them a little chunky. Jam has chunks of fruit, jelly does not.
- In a large saucepan mix peaches and pectin.
- Bring to a full rolling boil, stirring constantly. It must stay at a boil, even when you are stirring.
- Add sugar and lemon juice to fruit mixture.
- Return to full rolling boil, then boil for 1 minute stirring constantly.
- Remove from heat and skim off any foam
- Pour into prepared canning jars and process according to size.
- I process quart jars for 20 minures.
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