Ingredients
- 8 to 10 pounds peaches
- 8 pounds sugar
Directions
Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.
Note: The faster you cook the jam the brighter the color will be.
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By mjv23_13026759
Washington, 47
on July 26, 2010
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The product that comes out of this recipe isn't jam- it a sugary sticky candy. Truly terrible! After sampling the end product, I had to throw all of the jars away. Also, poorly phrased recipe. How big are the 12 jars you are suppose to make? I wouldn't know since the sugary concoction filled 16 8 oz. jars. I feel as though this dumb recipe wasted my afternoon. Bummer.
By ninchensd_10856557
Alpine, CA
on August 02, 2008
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I used 4 lbs. of peaches (equals 8 cups sliced and 7 cups of sugar. I added lemon juice from half a lemon as a previous reviewer suggested. 30 min. into cooking time, I pureed the mixture and let it finish cooking which made the peach flavor more intensive. Above quantities make approx. 14-15 4oz. jars. Next time, I'll try a little less sugar (7 cups made the jam firm but not hard.
By elisabeth_6998676
Los Angeles, CA
on June 26, 2008
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I made this jam with a friend's white peaches. Because the fruit was very sweet and didn't have a ton of peach flavor, I cut back on the sugar (4+lbs. peaches to 3 1/2bls. sugar and added the juice of 1/2 lemon, a little lemon peel, and ground 4 pods of cardamom. WOW! This is a wonderful, perfumey jam that tastes like the dreamiest peaches you've ever eaten. I was really surprised by how thick the jam became. I cooked it for an hour and it is practically a paste. It's nothing a little warmth won't fix (like spreading it on toast. I didn't know peaches had that kind of natural pectin. Upshot: Make this recipe!
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