This recipe takes those peaches you’ve been growing (or if you’re here in Maine where peaches have a hard time growing, the ones that are at the grocery store) and turns them into jam. Serve during breakfast, give as a gift or keep stored for the winter.
What you’ll need:
- 6 pounds peaches
- 1/4 cup lemon juice
- 3½ cups granulated sugar
- Peel, pit and chop peaches and place in a large saucepan or pot; add lemon juice. Place a metal spoon in the refrigerator to chill (for testing the readiness of the jam later).
- Mash peaches and lemon juice using a large spoon or potato masher. Stir in sugar and bring to a boil.
- While boiling, continuously stir mixture until the jam thickens and reaches 210-220°F; about 25-30 minutes.
- To test for set point, remove saucepan from heat. Dip chilled spoon into jam, and allow jam to run off spoon; jam should slowly fall off spoon in one thickened clump. If it is runny, return jam to medium heat and simmer 2-4 minutes before re-testing. Using large spoon, skim foam from top of jam.
- Transfer jam to canning jars and cap with lids. Let cool to room temperature, store (can be refrigerated for up to 3 weeks after opening).