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Christmas Peach Jam

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Ingredients Equipment Method

Ingredients
  

  • 3 lbs. peaches, pitted, peeled, and chopped about 3 3/4 cups
  • 1/4 cup lemon juice
  • 1 3/4 oz powdered pectin
  • 5 cups sugar
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp vanilla extract

Equipment

  • 1 Water bath canner or large pot filled with water to 2 inches above the lids of your jars
  • Mason jars, lids, and rings
  • Jar lifter
  • 1 Large pot
  • Blender

Method
 

  1. Wash, peel, pit, and chop peaches
  2. Add peaches, cinnamon, and vanilla to blender or food processor and blend until smooth
  3. Pour into large pot over medium heat, stir in pectin, and bring to a boil
  4. Add sugar, stirring constantly. Return to a boil. The mixture will bubble up to about twice its size. Boil for 1 minute and remove from heat
  5. Skim off foam and discard
  6. Add jam to warm jars, leaving 1/2 inch headspace
  7. Clean rims, add warm lids and rings, and process in a water bath canner for 10 minutes
  8. Remove from canner and place on a towel on the counter. Jars should not be touching. Allow to sit for 24 hours to seal. If the middle of the lid does not move when gently pressed, jams have sealed and are shelf stable.