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Peach Jam Recipe
Nothing tastes better than peach jam made in your own kitchen.
Course
jam, Sauces
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
40
minutes
minutes
Steam Canner
10
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
112
(1Tbs) servings
Calories
38
kcal
Author
Leigh Anne Wilkes
Ingredients
4
lbs
peaches
about 8 large or 15 small
2
Tbsp
lemon juice
bottled
4 1/2
C
sugar
may need up to 5 cups, depending on sweetness of fruit
1/2
tsp
nutmeg
Instructions
Prepare peaches by peeling, pitting and cutting into small pieces
Place in food processor and pulse until fruit is desired consistency
Put peaches, lemon juice, sugar and nutmeg into a heavy saucepan over medium heat.
Stir to dissolve sugar
Bring to a boil and boil rapidly, stir constantly until the jam is thick and reaches the jell stage (220 F or 105C)
Remove from heat and let stand for about 5 minutes. Remove any foam that may have formed on the surface.
Pour into warm jars. Clean the rims and place lid and ring on.
Process in steam canner or hot water bath for 10 minutes.
Notes
This recipe make seven 1/2 pint jars of peach jam. (3.5 total pints)
Nutrition
Calories:
38
kcal
|
Carbohydrates:
10
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1
mg
|
Potassium:
31
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
53
IU
|
Vitamin C:
1
mg
|
Calcium:
1
mg
|
Iron:
1
mg