Peach jam for canning (No sugar added)
Community Posted Recipe
Prep time: 60 min
Cook time: 90 min
No sugar added peach jam for canning. 1 serving is 2 Tablespoons.
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1/4 cup(s) fresh lemon juice
3 1/2 pound(s) peach(es), Skinned, pitted and chopped (skins and pits reserv
2 3/4 cup(s) water
1/2 oz Ball RealFruit Pectin, Low or No-Sugar Needed
- Cover peach pits and skins with an equal volume of water and boil until the color has mostly leached from the skins. Drain and measure 2.75 cups for the recipe (add extra water if needed) and add the lemon juice.
Mix 1 packet of pectin into the water and lemon juice. Stir to dissolve the pectin.
Place the peaches and liquid in a large, wide pot and cook over medium heat until it boils. Boil 1 minute at a full, rolling boil that can't be stirred down, and perform a gel test to see if the jam is the proper consistency.
Ladle the jam into jars, leaving 1/4 inch of head space, skim off foam, wipe the rims of the jars, seal the jars with lids and rings.
Process in a boiling waterbath canner for 10 minutes for half-pints, 15 for pints.
Makes about 5 pints of jam. Do not double this recipe, as the jam won't gel.
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