Ingredients:
7 medium fresh peaches (4 cups smashed)
7 canning jars (lids included)
5 1/2 cups sugar
2 tablespoons lemon juice
1 tablespoon butter
1 packet Sure.Jell (recommend not using Ball)
Yields: 7 jars Jam
Prep:
-place lids and bands in water
-place on stove and begin to boil
-place jars in water
-place on stove and begin to boil
-stove set-up should look like this:
The reason for boiling your jars and lids is to sterilize and rid germs.
-peel peaches and cut into sections
-place in large bowl
-smash peaches
-measure 4 cups
-place 4 cups smashed peaches in large stock pot
-place lemon juice, butter, and sure jell in pot with peaches
-Stir constantly
-bring peach mixture to a rolling boil
-once to a rolling boil add sugar and stir one minute
-pull jars out of boiling water
-turn upside down for a few seconds
-turn jars right side up
-place large funnel in jar
-pour peach mixture in jar
-once all jars are filled wet a paper towel
-wipe all sides of jars
-drain bands and lids
-place on clean towel
-place bands on jars first
-place lids on jars
-use paper towel to screw lids on tight (will be hot)
-turn upside down immediately (5 minutes)
-after 5 minutes place right side up
-wait for jars to POP! (seal)
Ok, I TOTALLY want to try this. Once we move into the new house maybe I will be able to. My one question is how long do the jams stay fresh after sealing? Or in other words - how fast do they have to be eaten?
ReplyDeleteSlap some of this on a peice of bread heated up in a skillet, and you will be in Heaven!
ReplyDeleteLooks great! I love the way you started the post--I wrote a story about my Nana's spaghetti sauce and started it kind of the same way ;-)
ReplyDelete