Tools:
- 1 heavy duty pot. We used a large porcelain clad cast-iron pot and a double-bottomed stainless steel pot. If you don't use a heavy duty pot, be prepared to stir constantly.
- candy thermometer--not absolutely necessary but very helpful
- canning jars, seals and rings--we used 7 half-pint jars.
- large stirring spoons
- other canning supplies: funnel, tongs
Ingredients:
- 4 lbs whole, unpitted peaches--wash, pit, place in blender or food processor and puree; should equal more or less 7-8 cups puree
- 5 cups sugar--no less
- 1 large lemon--zest and juice
- 1 teaspoon each: cinnamon, allspice, vanilla extract
- 1 T butter--may be omitted but there will be more foam
- 1/3 cup powdered pectin
1. Mix all ingredients into large, heavy pot. Bring to a rolling boil, then reduce heat just enough to keep mixture at a slow boil. Mixture will look like bubbling lava. Once it reaches 220o test for thickness by dropping small spoonful on a frozen plate. Put plate in the freezer for 2 minutes and check. If jam doesn't run when plate is tilted, jam is done.
2. Place in clean jars, seal, and process in hot water bath for 10 minutes.
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| Looks like molten lava! |
Hints:
- Don't double recipe in one pot; cooking time takes too long and hinders the jelling process.
- DO NOT reduce the sugar; jam will be too thin.
My daughter, Christy Gilmer, adapted this recipe from several she's tried. I think it's the best peach jam I've ever tasted.
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| Sealed and cooling. |
