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Short Cook Peach Jam Recipe
|Peaches||3 Pound, peeled, quartered, and pitted|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Sugar||6 Cup (96 tbs)|
|Liquid pectin||3 Ounce (1 Pouch)|
Serving size: Complete recipe
Calories 5199 Calories from Fat 28
% Daily Value*
Total Fat 3 g5.2%
Saturated Fat 0.26 g1.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0.61 mg0.03%
Total Carbohydrates 1341 g447.1%
Dietary Fiber 22.4 g89.8%
Sugars 1314.6 g
Protein 13 g25.2%
Vitamin A 89% Vitamin C 196.5%
Calcium 9.8% Iron 19.7%
*Based on a 2000 Calorie diet
Place peaches in work bowl, half at a time (or all at once in a large-capacity processor).
Process, using on-off pulses, until coarsely chopped.
Transfer to an 8 to 10-quart kettle and add lemon juice and sugar.
Cook over high heat, stirring constantly, until mixture comes to a rolling boil that can't be stirred down; then boil for exactly 1 minute.
Remove from heat and add pectin; stir for 2 to 3 minutes.
Skim off foam.
Fill hot sterilized canning jars with jam to within 1/4 inch of rims.
Wipe rims, then put hot sterilized lids and rings in place.
Set jars on a rack in a large kettle and cover with boiling water.
Bring water to a simmer; cook for 10 minutes.