Old Fashioned Peach Jam

peach jam 2.jpg
  • Prep time: 1 hr 30 mins
  • Cook time: 45 mins
  • Total time: 2 hrs 15 mins

Ingredients

4 lbs peaches (7 cups or so)

1/4 cup lemon juice

2 cups sugar

Instructions

Peel and slice peaches. For a peeling trick, place peaches in boiling water for 15-30 seconds. Remove with a slotted spoon and dunk in cool water. Gently rub to loosen the skins from the fruit (I use a paper towel). Place slices in a large non-reactive pan. Sprinkle the sugar and lemon juice over the top of the fruit. Don’t stir–just let the sugar sit and seep into the peaches. It will help release the natural juices of the fruit. Allow to sit at room temperature for 1-2 hours.

Place pot on stove and bring to a vigorous boil. Using a potato masher or other handy kitchen tool, begin to mash down the peaches. Then using a wooden spoon or stick, continue stirring the peaches as they cook down, 25-30 minutes, or until they reach the gelling state. Using a funnel, pour the hot mixture into clean, dry class jars leaving about 1/4 inch at the top. Cap and screw on lids, leaving them rather loose. Process in a hot water bath for 10 minutes. Enjoy with scones, buckwheat pancakes, as a filling for a homemade cake (I have some plans to use it in an olive oil layer cake)–or however you like.