Park Slope Recipe by Tiny New York Kitchen: Victoria's Peach Jam

Victoria's Peach Jam

I love making peach jam, but I love eating it throughout the year even more! You will need about 3 pounds of peaches for this recipe.

INGREDIENTS:

• 4 Cups Peeled & Finely Chopped Peaches
• 7 Cups Sugar
• ¼ Cup Lemon Juice
• 3 Ounces Liquid Fruit Pectin

DIRECTIONS:

In a large heavy pan combine the peaches, sugar and lemon juice. Heat over a medium high heat until the mixture comes to a boil. Stir constantly to dissolve the sugar. Add the liquid pectin. Bring to a full boil. Boil hard for 15 minutes.

Remove from the heat and quickly skim off the foam with a spoon. Ladle at once into hot, sterilized half pint canning jars. Leave a ¼ inch headspace. Wipe the jar rims and adjust the lids. Process in a boiling water bath for 5 minutes. Remove the jars and cool on racks. Makes 7 half pints.