MARY KAY’S PEACH JAM

Submitted by Mary Kay Hasz, Highlands Ranch Rotarian

• 3   lb              Peaches (about 3 to 5 peaches)
• 1                     lemon Peel, pit and finely chop peaches
• 4   cups         finely chopped peaches
• 2   Tbs          fresh lemon juice
• 5 ½  cups    sugar (not a sugar substitute)
• ½  tsp          butter (to reduce foaming)
• 7                    8-ounce jars

1   Wash jars and screw bands and lids with hot soapy water; rinse with hot water.

2   Place in large fry pan with two inches of hot water: jars and lids inverted. Bring to boil and keep barely boiling as you prepare the peaches (through step 8.) Use canning tongs to remove from the pan.

3   Prepare fruit as above.  To peel peaches:  put them in boiling water to cover for 30 seconds and then in cold water to cover for 1 minute.  The skins should fairly well slide off.  To chop peaches: cut in slices about ½ inch and then in a large bowl use a potato masher to chop.  If using a food processor, pulse to chop.  DO NOT PUREE.  Jam should have bits of fruit.

4   Measure EXACT amount of fruit into a 6- or 8-quart saucepot.  Stir in lemon juice.

5   Measure EXACT amount of sugar into a separate bowl.

6   Stir 1 box of SURE-JELL pectin into fruit mixture in saucepot.  Add butter.

7   Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.

8   Stir in sugar quickly.  Return to full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat.

9   Ladle quickly into prepared jars, filling within 1/8 inch of tops. Wipe jar rims and threads.  Cover with two piece lids.  Screw bands tightly. Invert filled jars for 5 minutes to let set and then turn them right side up.  The lids should “pop” after about 10 to 20 minutes to indicate a tight seal.

10  Store unopened jams in a cool, dry, dark place up to 1 year.

Servings: 8