Ingredients:
4 cups peeled, crushed fresh peaches
1/4 cup fresh strained lemon juice
1 package (1 3/4 ounces) powdered fruit pectin
1 cup light corn syrup
5 1/2 cups sugar
Preparation:
Measure peaches into a large kettle; add lemon juice. While stirring with a wooden spoon, slowly add the pectin. Let stand 20 minutes; stir every 5 minutes to blend pectin with fruit. Add syrup and blend well; add sugar and blend well. Cook over low heat to about 100°, just warm to the touch. Do not allow mixture to become hot. Pour jam into jars to within 1/2-inch of top. Cover jars at once. Let stand until jelly consistency. Store in freezer until ready to use. Store in refrigerator once jar has been opened.
Makes about 8 half-pint jars.
from Southern Food
4 cups peeled, crushed fresh peaches
1/4 cup fresh strained lemon juice
1 package (1 3/4 ounces) powdered fruit pectin
1 cup light corn syrup
5 1/2 cups sugar
Preparation:
Measure peaches into a large kettle; add lemon juice. While stirring with a wooden spoon, slowly add the pectin. Let stand 20 minutes; stir every 5 minutes to blend pectin with fruit. Add syrup and blend well; add sugar and blend well. Cook over low heat to about 100°, just warm to the touch. Do not allow mixture to become hot. Pour jam into jars to within 1/2-inch of top. Cover jars at once. Let stand until jelly consistency. Store in freezer until ready to use. Store in refrigerator once jar has been opened.
Makes about 8 half-pint jars.
from Southern Food
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