Ingredients:
1 quart finely chopped, pitted/cored, peeled peaches
7 1/2 cups sugar
1/4 cup lemon juice
1 pouch liquid pectin
Directions:
Combine fruit, sugar and lemon juice in a large saucepot.
Bring slowly to a boil, stirring until sugar dissolves.
Stir in liquid pectin.
Return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4-inch headspace.
Adjust 2 piece caps.
Process 10 minutes in a boiling-water canner.
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