How To Can Peach Jam Without Pectin

• Vegan
• Gluten free

• Produce

  • 4 lbs Peaches, fresh

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 3 cups Sugar

• Liquids

  • 1/2 cup Water

Found on tasteofsouthern.com

Description

Ingredients

• 4 pounds of fresh Peaches
• 3 cups of Sugar
• 2 Tablespoons of Lemon Juice
• 1/2 cup of Water

Directions

• Wash jars and bands in hot, soapy water. Rinse
• Place jars inside a canner filled with water, bring to boil.
• Boil jars for 15 minutes to sterilize.
• Place lids and bands in warm water, do not boil. Leave until ready to use.
• Rinse the peaches under cool running water.
• Place whole fresh peaches in a pot of boiling water for 2 minutes.
• Remove and place in a sink with cold ice water.
• Peel peaches, remove the pit, slice in half, then into quarters.
• Slice each quarter into 2 or 3 chunks.
• Place cut peaches in bowl and toss with lemon juice.
• Place in food processor and pulse into small bits but do not liquefy.
• Place a saucepot on stove, set to medium heat.
• Add water, then sugar and stir until sugar is dissolved.
• Add peach pulp and continue to stir until it thickens.
• As it thickens, stir frequently to prevent sticking and burning.
• When done, ladle into hot jars, leaving 1/4 inch headspace.
• Remove air bubbles, wipe rim, add lid and band. Finger tighten.
• Process 10 minutes in a boiling water canner or according to the time for your altitude.
• Remove from canner, and place on folded towel for 24 hours in a draft free location.
• May be stored in a dark cool place for a year or longer.
• Enjoy