Peach Jam

I've been really busy gathering veggies, herbs and fruits lately, so I'm going on a blog break. Taking a blog break will give me more time to  preserve the foods I pick up at farm stands, or get from my own yard.

I'm wishing everyone a great rest of the summer.

Be back in October!

Since peaches are so juicy, sweet and delicious right now, I've posted a healthy "peach jam" recipe.

 Ingredients;

1 1/3 cups of finely chopped and peeled peaches

1/3 cup of white grape juice

3 tsp bottled lemon juice

1 1/2 tbsp Ball "real fruit" low sugar or no sugar pectin

Up to 1/2 cups of honey (optional)

Sanitize jam jars as stated on the "Ball" mason jar package.

Always use clean brand new lids when preserving fruits and vegetables.

Combine peaches, juice, and lemon juice in an 8 qt. sauce pan.

Gradually stir in the "Real fruit" pectin.

Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

Add honey if using. Return to a full rolling boil. Boil hard for 1 minute stirring constantly. Remove from heat. Skim off any foam.

Ladle jam into hot jars one at a time, leaving 1/4 inch space from the rim. Place lids on jars. Apply bands and adjust to fingertip tight.

Place filled jars in a canner making sure jars are covered in 1 to 2 inches of water. Place lid on canner. Bring water to a gentle, steady boil.

Process jars for 10 minutes. Turn off heat and remove the lid of the canner. Let the jars stand for 5 minutes.

Remove jars and let cool for 24 hours.

Check lids for seal after 24 hours. Lids should not flex up and down when pressed in the center. If so, refrigerate jam and use within a week.

Store jam at room temperature and enjoy this healthy preserve all winter long:)