Non-Pectin Peach Jam
A Jam using lemon juice instead of pectin.
Sterilized canning jars
- 3 1/2 lbs Fresh chopped peaches (Seeds and skin removed)
- 2.5 Cups White sugar
- Juice of 1 Lemon (Seeds removed)
Add chopped peaches, sugar, and lemon juice to prepared pot and start cooking on low to medium heat. After about 5 minutes, use a potato masher to mash peaches a bit. Let the mixture continue to boil for about 15-25 minutes. Peach jam is ready at 220 Farenheit. it should gel at this point. You can also use the plate in the freezer method. To try this method, put a little bit of jam on a plate and place the plate in the frezer for a few minutes. If the peaches gels, it is then ready. Let jam cool for about 5-10 minutes before trasferring into clean jars. Please be careful, the jam will still be hot. *Peeling peaches can be a labor of love especially when thinking of the end results. Therefore, blanching the peaches for about 30 to 45 seconds could help with the peeling process*