The Best Peach Jam Recipe Ever

AUNT PATSI'S EASY PEACH JAM

Steps:

• Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
• Fill a large pot with water; bring to a boil. Add peaches; cook until skin loosens, about 20 seconds. Drain and cool until easily handled. Peel, pit, and cut the peaches into chunks.
• Measure out 5 cups of peach chunks into the pot. Mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil and cook jam for 1 minute. Remove from heat.
• Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

PEACH JAM

Steps:

• Wash, peel, pit and chop peaches-you want 10 cups.
• Place all ingredients in a large glass bowl and let stand for 1 hour.
• Transfer to a large stainless or enamel pot.
• Bring to a full boil.
• Boil for 25 minutes to reach the jell point-stir often and then constantly as the mixture nears the jell point.
• Remove and skim off foam.
• Ladle into clean hot jars leaving 1/4 inch head space.
• Process in a boiling water bath for 10 minutes.

PEACH JAM

Steps:

• Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.

HOMEMADE PEACH JAM

Steps:

• Peel, pit, and cut peaches into 1/2-inch chunks. Combine with 1/4 cup water in a large saucepan; bring to a simmer. With a potato masher, mash into a coarse puree. Simmer, stirring often, 10 minutes.
• Stir in sugar until dissolved. Bring to a boil; reduce heat, and simmer, stirring often, about 15 minutes. (Test doneness by spooning some jam onto a plate; when you run your finger through it, a trail should stay for a few seconds.)
• Skim foam from surface; stir in fresh lemon juice. Let cool.

GRAND CHAMPION PEACH JAM

Steps:

• Sterilize the jars, rings and lids according to manufacturer's directions.
• In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.
• Add the pectin and return the mixture to a boil.
• Stirring constantly, slowly add the sugar.
• Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
• Remove from the heat and skim any foam from the top of the jam.
• Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar.
• Cover with the lids and screw the bands on.
• Seal the jars according to manufacturer's directions.

PEACH JAM

Steps:

• Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

PEACH JAM RECIPE ( BEST EVER) RECIPE

Steps:

• Instructions: Get your boiling water going in your canning pot. The water should be two inches over the height of the jars. Heat jars, lids and bands in simmering (not boiling) water until ready to use. Remove with tongs and set on dry paper towels. Peeling Peach Skin*You can use the same pot to peel your peaches. Cut an X in the bottom of each peach. Drop 4 or 5 at a time into the simmering water for 45 seconds. Immediate remove peaches and drop in a large bowl of ice water for 20-30 seconds. You should easily be able to slip the skin right off the peaches. Repeat this step if the skin is stubborn. In a 6- to 8-quart saucepan, set to medium-high heat, bring the peaches and lemon juice to a boil. Lightly mash the peaches (this will help thicken the jam). Add the pectin and quickly return the mixture to a boil. Stirring constantly, gradually add the sugar. Peaches Cooking for JamAll at once, stir in the crystallized ginger, nutmeg, cinnamon, cloves, reserved lemon zest and salt, and continue to boil, stirring constantly, for 1 minute. Remove from heat. Skim any foam off the top. Ladle hot jam into hot jars, leaving ¼-inch headspace. Wipe rim with wet paper towel. Center lid on jar. Screw on the band until firmly in place. Process in the boiling water bath 10 minutes. Remove jars and cool. Check lids after 24 hours; they should not flex when center is pressed. Label and date your jars. Peach jam will keep up to two years. Makes 6 pints.

PRETTY PEACH JAM

Steps:

• Rinse thirteen 1-cup plastic containers and lids with boiling water. Dry thoroughly. , In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil 2 minutes, stirring constantly. , Remove from heat. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Immediately cover with lids. Let stand at room temperature 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.