Quantity: 8 half-pints
Jar size: Half-pints or pints
Ingredients:
4¼ cups crushed peaches (about 3½ pounds peaches)
¼ cup lemon juice
7 cups sugar
1 pouch liquid pectin
Instructions:
1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
2. To prepare fruit: Sort and wash fully ripe peaches. Remove stems, skins, and pits. Crush peaches.
3. Measure crushed peaches into a kettle. Add lemon juice and sugar and stir well.
4. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.
5. Remove from heat; stir in pectin. Skim foam.
6. Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace.
7. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
8. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.
Processing time:
Processing Times for Boiling Water Canner
|
|
|
Process Times at Altitudes of: |
||
|
Style of Pack |
Jar Size |
0-1000 ft |
1001-6000 ft |
Above 6000 ft |
|
Hot |
Half-pints or Pints |
5 min |
10 min |
15 min |