Peach Jam with Pectin
This is straight from Pomona's guide. Next time use the low end of the sugar suggestions. Pomona says the recipe can be halved or doubled.
Yield: Six cups of mashed fruit made 8 half pints of jam.
4 c mashed or simmered fruit
1/4 c. lemon juice
3/4 c. to 2 c. sugar or 1/2 c. to 1 c. honey
3 tsp pectin
4 tsp calcium water
Yield: Six cups of mashed fruit made 8 half pints of jam.
4 c mashed or simmered fruit
1/4 c. lemon juice
3/4 c. to 2 c. sugar or 1/2 c. to 1 c. honey
3 tsp pectin
4 tsp calcium water
- Make calcium water, using 1/2 tsp calcium powder to 1/2 c. water. (Refrigerate leftover calcium water)
- Pit, chop, and mash fruit (peeling is optional).
- Add lemon juice and calcium water to mashed fruit. Bring fruit to a full boil.
- Measure sugar and pectin and thoroughly mix together.
- Once the fruit is at a full boil, add the sugar/pectin mixture and stir vigorously for 1-2 minutes to dissolve the pectin. Keep stirring until the jam has reached another full boil. Then remove from the heat.
- Fill jars to 1/4" from the top. Wipe the rims (it is important that no drips, specks, or anything else is on the rim). For complete canning instructions. Briefly: Put warmed lids on and screw on the lids, hand tightening.
- Process in a hot water bath for 10 minutes or a pressure canner for 8 minutes following directions.
