Wash peaches and score the bottom of each peach with a knife in the shape of an x. Blanch peaches to remove the skin by submerging them in a large pot of boiling water for 40-50 seconds. Remove each peach using a slotted spoon and add them to a bowl of ice water and let them sit for 2 minutes. Drain and dry on a tea towel. Next, with the help of a small paring knife, starting at the “x”, remove the peel from the fruit. It should slide off very easily.
Once the skins are removed, remove the pits. Slice and finely chop the peaches and add them to a large saucepan. Add sugar and lemon juice. Bring to a rolling boil and boil on high for 10 minutes stirring constantly. Add pectin and boil for 1 minute, stirring as pectin is combined. Remove from heat and skim off any foam. Ladle peach jam into sterilized jars and seal.
Let cool completely at room temperature and refrigerate or freeze unopened for up to 1 year.
*1 cup of sliced peaches is approximately 2 medium peaches.
Wash peaches and score the bottom of each peach with a knife in the shape of an x. Blanch peaches to remove the skin by submerging them in a large pot of boiling water for 40-50 seconds. Remove each peach using a slotted spoon and add them to a bowl of ice water and let them sit for 2 minutes. Drain and dry on a tea towel. Next, with the help of a small paring knife, starting at the “x”, remove the peel from the fruit. It should slide off very easily.
Once the skins are removed, remove the pits. Slice and finely chop the peaches and add them to a large saucepan. Add sugar and lemon juice. Bring to a rolling boil and boil on high for 10 minutes stirring constantly. Add pectin and boil for 1 minute, stirring as pectin is combined. Remove from heat and skim off any foam. Ladle peach jam into sterilized jars and seal.
Let cool completely at room temperature and refrigerate or freeze unopened for up to 1 year.
*1 cup of sliced peaches is approximately 2 medium peaches.
