Peach Jam Recipe Best Ever Recipes

GRAND CHAMPION PEACH JAM

Steps:

• Sterilize the jars, rings and lids according to manufacturer's directions.
• In a large saucepan over medium heat, bring the peaches and lemon juice to a boil.
• Add the pectin and return the mixture to a boil.
• Stirring constantly, slowly add the sugar.
• Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
• Remove from the heat and skim any foam from the top of the jam.
• Carefully pour the jam into the sterilized jars, leaving 1/4 inch space between the jam and the neck of the jar.
• Cover with the lids and screw the bands on.
• Seal the jars according to manufacturer's directions.

BOURBON PEACH JAM RECIPE

Steps:

• Pit and coarsely chop peaches. Measure 4-1/2 cups chopped peaches into a 6-qt. stainless-steel or enameled Dutch oven, and mash with a potato masher until evenly crushed. Stir in pectin and next 3 ingredients.
• Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
• Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
• Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

PEACH JAM RECIPE ( BEST EVER) RECIPE

Steps:

• Instructions: Get your boiling water going in your canning pot. The water should be two inches over the height of the jars. Heat jars, lids and bands in simmering (not boiling) water until ready to use. Remove with tongs and set on dry paper towels. Peeling Peach Skin*You can use the same pot to peel your peaches. Cut an X in the bottom of each peach. Drop 4 or 5 at a time into the simmering water for 45 seconds. Immediate remove peaches and drop in a large bowl of ice water for 20-30 seconds. You should easily be able to slip the skin right off the peaches. Repeat this step if the skin is stubborn. In a 6- to 8-quart saucepan, set to medium-high heat, bring the peaches and lemon juice to a boil. Lightly mash the peaches (this will help thicken the jam). Add the pectin and quickly return the mixture to a boil. Stirring constantly, gradually add the sugar. Peaches Cooking for JamAll at once, stir in the crystallized ginger, nutmeg, cinnamon, cloves, reserved lemon zest and salt, and continue to boil, stirring constantly, for 1 minute. Remove from heat. Skim any foam off the top. Ladle hot jam into hot jars, leaving ¼-inch headspace. Wipe rim with wet paper towel. Center lid on jar. Screw on the band until firmly in place. Process in the boiling water bath 10 minutes. Remove jars and cool. Check lids after 24 hours; they should not flex when center is pressed. Label and date your jars. Peach jam will keep up to two years. Makes 6 pints.

BOURBON PEACH JAM

Steps:

• In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.