Peach Jam

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Worked perfectly. I didn't use as much sugar and added a bit of cinnamon. I cooked for the full hour and it's perfect jam consistency.

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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.

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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.

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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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This was wonderful but omit about a pound of the sugar and it will be better and taste more peachy

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i used nectarines on this recipe and it worked perfectly. a little soft but i also did not cook for as long as recomended. delicious!