20 October, 2017
Peach JamPosted in : Recipes on by : Beckie Tags: canning, jam
Supplies You Will Need:
Boiling water canner with rack
6 Ball® Collection Elite® Platinum Wide Mouth Half Pint (8 oz) Jars
with Lids and Bands
Ingredients You Will Need:
3-1/2 cups peeled, pitted, chopped ripe peaches (about 2-1/2 lb or 8 medium)
1/3 cup crushed pineapple
1/3 cup coarsely chopped maraschino cherries
2 tablespoons maraschino cherry syrup
2 tablespoons lemon juice
1 1.75-oz pkg fruit pectin
Read all instructions before starting. Assemble all supplies and measure all ingredients.
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine peaches, pineapple, cherries, cherry syrup and lemon juice in a large saucepan. Gradually stir in pectin. Add up to 1/2 teaspoon butter to reduce foaming if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add sugar, stirring to dissolve. Return mixture to a full 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. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude*. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Makes 6 (8 oz) half pints
*Increase processing time 5 minutes for 1,001 to 3,000 ft; 10 minutes for 3 001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft. .