Ingredients
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1
-
7 1/2
-
1/4
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Ball Blue Book Peach or Pear Jam,Homemade peach or pear jam. Recipe taken from the Ball Blue Book of Preserving. Yields about 8 half-pints (I got slightly more).,3 batches and not one set up – great syrup- great flavor,,,, but not jelly at all and not what I wanted to make,Nice, fresh peachy flavor. After processing the peaches floated to the top of the jars, I’m not sure how to correct that, but the flavor if really nice. It’s not a a real thick jam. but I thought it was just right. Thanks for sharing the recipe.
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Steps
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1
Done
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Combine Fruit, Sugar and Lemon Juice in a Large Saucepan. Bring Slowly to a Boil, Stirring Until Sugar Dissolves. |
|
2
Done
|
Stir in Liquid Pectin. Return to a Rolling Boil. Boil Hard 1 Minute, Stirring Constantly. |
|
3
Done
|
Remove from Heat. Skim Foam If Necessary. |
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4
Done
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Ladle Hot Jam Into Hot Jars, Leaving 1/4-Inch Headspace. Adjust Two-Piece Caps. |
|
5
Done
|
Process 10 Minutes in a Boiling-Water Canner. (note: Add Appropriate Additional Processing Time For High Altitudes). |
|
6
Done
|
Recipe Variation: |
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7
Done
|
Add 1 Teaspoon Whole Cloves, 1/2 Teaspoon Whole Allspice and 1 Cinnamon Stick Tied in a Spice Bag to Jam During Cooking. Remove Spice Bag Before Filling Jars. |
