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Canning 101 – How To Make Peach Jam

  • Author: Mavis Butterfield



4 cups peaches {chopped, peeled and pitted}
2 Tbs. lemon juice {I’m not a lemon snob, so I use bottled lemon juice}
1 box Fruit Pectin {I used Sure-Jell}
1/2 tsp. butter {to prevent foaming}
51/2 cups sugar, measured into separate bowl


  1. Fill a boiling-water canner  about 2/3 rds full with water and bring it to a boil.
  2. Place 4 cups prepared fruit into an 8 quart sauce pot. Add lemon juice and pectin {add butter to reduce foaming, if desired}.
  3. Bring to peach mixture to a full rolling boil {which is a boil that doesn’t stop bubbling when the mixture is stirred} on high heat, stirring constantly.
  4. When the peach mixture has begun to boil, stir in the sugar. Return mixture to full rolling boil and boil exactly 1 minute {no cheating}, stirring constantly.
  5. Remove from heat and skim off any foam with spoon.
  6. Next, ladle the peach jam mixture into hot prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads clean if need be.
  7. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about  2 inches. Place the lid on the pot and bring the water to gentle boil.
  8. Process peach jam 10 minutes. One recipe makes {12} 4oz jars or {6} 8oz jars
  9. Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, our jam is not sealed and refrigeration is necessary.