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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 half pints 411g Recipe makes 8 half pints) |
||
| Calories 595 | ||
| Calories from Fat 6 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.7g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 544mg | 15% | |
| Total Carbohydrate 152.3g | 50% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 148.8g | ||
| Protein 2.6g | 5% | |
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Peach Jam
By: DiB's
Sep 7, 2001
A bite of summer on toast.
8 half pints
Ingredients
- 5 lbs peaches
- 3 teaspoons lemon juice
- 5 cups sugar
Directions
1
Wash, peel, pit and chop peaches-you want 10 cups.2
Place all ingredients in a large glass bowl and let stand for 1 hour.3
Transfer to a large stainless or enamel pot.4
Bring to a full boil.5
Boil for 25 minutes to reach the jell point-stir often and then constantly as the mixture nears the jell point.6
Remove and skim off foam.7
Ladle into clean hot jars leaving 1/4 inch head space.8
Process in a boiling water bath for 10 minutes.
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- Course > Condiments, etc. > Jams & Preserves
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Montana Heart Song
On Aug 23, 2008
I made two batches and both fantastic! In the second batch I added a little marschino cherry juice. The jam was a blush peach color and it was still the great taste of peach. The cost of pectin has went through the roof as is almost everything! Thanks for posting.
From: Kiwi Chef Mary
On Aug 5, 2008
This was GREAT! I has 4 fresh peaches that were going over in the fruit bowl, so followed the recipe (except I didn't peel them). Once chopped they made up about 2 cups of fruit so I added 2 cups of sugar. Wish I'd added the butter as suggested by "Shriek" though. The jam is devine. Not too sweet and delicious.
From: BothFex
On Aug 12, 2003
Two words, Di: "YOU ROCK!" I'm always looking for a good non-pectin jam recipe (I make a lot of jam and the price of pectin kills me). However, when recipes just state "cook to jell point" I get nervous. I've made both fruit "syrup" and fruit "paste" because I either didn't cook the jam long enough or I cooked it too long. :sigh: This recipe dares to give a set time and my jam came out PERFECT. Oh! and I also loved that this recipe calls for twice as much fruit as it does sugar (unlike pectin recipes which have more sugar than fruit). I can actually taste more peach then sugar. Yeah for Di!
From: incdeb
On Aug 29, 2004
When I find a recipe that is this easy, yet yields such great results, I have to give it a 5 star. I found it very helpful to have a time frame included for the jam to reach the gel point. I also like the fact that I could probably scale this recipe up or down a bit quite easily (unlike pectin recipes where you have to use exactly the quantities they tell you to).
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