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Rita's Peach Jam
Nb persons: 0
Yield: 6 half pints
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| The trick is picking the sweetest peaches. Usually available only after July 4th and into August. Peaches are sweetest when they have had plenty of water in growing season but fairly dry during their last ripening before being picked | |
| 3 pounds | fresh peaches |
| 1 (1 3/4 ounce) | packaged powdered pectin |
| 2 tablespoons | lemon juice |
| 1/2 tsp | butter |
| 5 cups | sugar |
| 3/4 tsp | whole allspice |
| 3 or 4 | cinnamon sticks, broken in half |
Peel, pit and coarsely mash peaches to measure 4 cups. Combine peaches, pectin and lemon juice in a Dutch oven; bring to a boil over high heat, stirring constantly. Stir in butter, cinnamon, sugar and allspice; return to a boil and cook, stirring constantly, 1 minute. Remove from heat; skim off foam. (the butter helps reduce foam)
Quickly ladle hot mixture into hot sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. Yield: 6 half pints.
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