Nothing quite captures the essence of summer like a spoonful of homemade peach jam. Each jar brims with the vibrant flavors of sun-ripened peaches, enhanced by a hint of tart lemon and a touch of sweetness. This jam transforms ordinary breakfasts into extraordinary experiences, whether spread generously over warm, buttered toast or swirled into creamy yogurt. The delicate balance of natural fruitiness and smooth texture is a testament to the timeless tradition of home canning, bringing a taste of summer sunshine to your pantry all year round.
Ingredients:
- 4 cups peeled, pitted, and finely chopped peaches (about 2-3 pounds)
- 2 tablespoons lemon juice
- 1 packet of pectin (1.75 ounces)
- 5 cups granulated sugar
Instructions:
- Prepare the Peaches:
- Start by washing, peeling, and pitting the peaches. Finely chop the peaches and place them in a large pot.
- Add Lemon Juice and Pectin:
- Add the lemon juice to the pot with the peaches. Sprinkle the pectin evenly over the fruit. Stir to combine.
- Cook the Mixture:
- Place the pot over medium-high heat. Bring the mixture to a boil, stirring frequently.
- Add Sugar:
- Once the mixture is boiling, add the sugar all at once. Stir well to dissolve the sugar. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
- Check for Gel Stage:
- Remove from heat and test the jam by placing a small amount on a chilled plate. If it gels and wrinkles when pushed with a finger, it’s ready. If not, boil for another minute and test again.
- Jar the Jam:
- Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe the rims with a clean, damp cloth and seal with lids and rings.
- Process the Jars:
- Process the jars in a boiling water bath for 10 minutes. Adjust time for altitude if necessary.
- Cool and Store:
- Remove jars from the water bath and let them cool on a towel-lined counter. Once cooled, check the seals. Store any unsealed jars in the refrigerator and sealed jars in a cool, dark place.
