The Jane Girls Peach Jam Recipe
(from the Sure-Jell Premium Fruit Pectin Recipe Enclosure)
We have included tips and tricks we have learned through the process of making it so many times!
• 6 large sized peaches (approximately 6 pounds), cut down into 4 cups
• 5 ½ cups sugar
• 2 tablespoons lemon juice
• ½ teaspoon butter
• A box of Sure-Jell Premium Fruit Pectin
• Canning jars
• Water bather or pressure canner
1. Begin to sterilize your jars and lids by simmering them in boiling water for at least 10 minutes, you can begin the process then begin making the jam while they are simmering so that when you are done making jam you have clean sterilized jars to put the jam into. We use approximately 7 of the 8 ounce jelly jars, but we do extra just in case each time, and sometimes we use the 4 ounce jelly jars as well. Do whatever size jars makes you happy!
2. Clean and finely chop the peaches down the best that you can.
3. As you measure out the amount of peaches you need and can put them directly into the saucepan.
4. Measure out the sugar into a separate bowl so it is ready when you need it.
5. The peaches are in the saucepan and you need to add 1 package of the Sure-Jell Premium Fruit Pectin in and the lemon juice, stirring it around so it will dissolve amongst the juices. Add ½ teaspoon of butter as well to reduce the amount of foam that will form on top of the jelly.
6. Bring the mixture to a rolling boil on high heat stirring constantly. A rolling boil is a boil that doesn’t stop bubbling when you stir it)
7. Add the sugar to the saucepan and return the mixture to a rolling boil stirring consistently to prevent mixture from burning.
8. Once mixture is at a rolling boil again, allow it to boil an additional 1 minute, sometimes we let it go a minute longer, you will get a feel of when the jam seems thickened enough.
9. Remove from heat and skim off any foam with a metal spoon.
10. Pour the jam into the jars with ¼ inch headspace.
11. Wipe around the jar rim and close with 2-piece lids.
12. Place jars in to water bather (cover jars completely with water and bring to boil) or pressure canner (follow the directions of the canner) and process the jams for 10 minutes, you may need to adjust this time based on your altitude.
13. Remove the jars and place them upright to cool. We place them on a flour sack towel.
14. When jars cool check their seals and wipe the jars off. To check the seals, press the center of the jar lids with your finger, if it doesn’t pop up it is sealed. If it does pop back up it didn’t seal and you need to refrigerate the jam.
15. Sealed jars of jam can be stored in a cool, dry, dark place for up to 1 year. Refrigerated jars of jam should be used within 3 weeks. This is according to the Sure-Jell Jam Recipe.
We can’t wait to see your jars of jam! If you Instagram, be sure to share your pictures of the jam when it’s done or even your process, and tag @janesthisnthat in the post so we can see it!
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