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Peach Or Pear Jam Recipe
6 half-pint (250 mL) jars
4 cups prepared peaches or pears, about 3 1/2 lb (1.75 L) 1 L
2 tbsp lemon juice 30 mL
5 cups granulated sugar 1.25 L
1 box (49 g)Fruit Pectin
Fill boiling water canner with water. Place 6 clean half-pint (250 mL) mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft (305 m). Wash, peel, pit or core ripe fruit. Finely chop or crush peaches or pears. Add lemon juice and measure fruit. Place Lids in boiling water; boil 5 minutes to soften sealing compound. Place fruit in a large, deep
stainless steel or enamel saucepan. Measure sugar; set aside. Stir Fruit Pectin into prepared fruit. Bring fruit/pectin mixture to a full boil over high heat; stirring constantly. Add sugar; return to full, rolling boil. Boil hard 1 minute, stirring constantly. Remove cooked mixture from heat. Skim off foam with metal spoon. Ladle into a hot sterilized jar to within 1/4 inch of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim to remove any stickiness. Center Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jars. Cover canner; return water to boil. Process 5 minutes at altitudes up to 1,000 feet (305 m). Remove jars. Cool, undisturbed, for 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place. For best eating quality, consume within one year.
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