homemade apple butter.
When canning and freezing peaches this summer, I followed my mom's advice and went ahead and froze two quart of pureed peaches to make 2 batches of peach jam later.
Later came this week when I finally got around to making the jam! As far as I can tell, it turned out great. It sure tastes yummy! Even though the pictures show the jam as a darker color, in reality it is a beautiful peach color. So pretty!
I followed the instructions from the Ball Blue Book Of Preserving. Two batches made 12 half-pint and 3 pint jars of jam-enough to share at Christmas with plenty for us to eat through the winter.
Peach or Pear Jam
Yield: about 8 half-pints.
1 quart finely chopped, pitted/cored, peeled peaches or pears- I poured the peaches in the blender and mostly pureed them with just a few small chunks of fruit still in it.
7 1/2 cups of sugar
1/4 cup lemon juice
1 pouch liquid pectin
Combine fruit, sugar and lemon juice in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary. ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Recipe variation: Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. remove spice bag before filling jars.