Peach Jam

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Peaches are a juicy and soft fruit, which means the excess water in this recipe can take a while to cook off. Using a wide pan or large skillet works well for that purpose. You can also use nectarines in this recipe for a similar product. To peel the peaches, dunk them in boiling water for a minute, then slip the skins right off. Use them right away so they don’t brown.
Adapted from Image from Linda Bair /
2 pounds peaches
2 tablespoons lemon juice
1 cup water
3 cups sugar

Source: 10 Jams, Jellies and Preserves to Make at Home - Craftfoxes

Step 1

Pour boiling water over the peaches and let stand for a few minutes. Drain the peaches, and peel and slice them, discarding the stones. Add the lemon juice and water, and bring to a boil.

Step 2

Reduce to a simmer and cook for 10 minutes. Add the sugar and stir to dissolve, then bring to a rapid boil. Cook on high, stirring regularly until the jam tests done in a chilled dish, about 15 minutes.

Step 3

Ladle the jam into pint or half-pint jars, and seal with lids and rings. Process the jars in boiling water for 10 minutes.

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