We're jamming once again in this GLP video! Today we're making amazing peach jam from fresh Michigan peaches. We'll go through every step of the recipe, and then can it all up in pint jars.
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Materials used in this video:
2Lb Bag of Fruit Pectin Powder
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Hot Water Bath Canner (7 quart jars or 9 pint jars)
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Canning Tools Set (6-piece tool kit)
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Mesh Skimming Spoon
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Here's the basic recipe:
This batch yields 3-4 pints (or 6-8 half-pints)
3 lbs peaches (this is how much fruit you want to have after the pits are removed)
1/4 cup lemon juice
4 tablespoons pectin (powder)
5 cups sugar
Remove pits from peaches and roughly cut them up. Put fruit into pot with lemon juice, start heating for a couple minutes. Puree with immersion blender. Add pectin. Heat until it all just starts bubbling a little, then add sugar. Bring to full rolling boil for 1-2 minutes. Turn off heat. Skim foam off top. Then can it right away. 1/2" headspace for pints, 1/4" headspace for half-pints. Process for 10 minutes (for pints and half pints).
