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peach-jam recipe

Date: Tue, 24 Jun 1997 09:34:05 -0400 (EDT)
From: ReddHedd@aol.com

4 lbs. peaches (about 8 large)
2 Tbsp. bottled lemon juice
5 c. sugar
1/2 tsp. nutmeg
Prepare peaches by peeling, pitting and cutting into quarters.  Chop in food
processor or cut into very small pieces.  Put peaches, lemon juice, sugar and
nutmeg into a saucepan and cook over medium heat, stirring to dissolve all
the sugar.  Boil rapidly and stir constantly until the jam si thick or has
reached the jell point on a thermometer.  Remove from heat and let stand 5
minutes, skimming off any foam.  Ladle into hot jars, clean rims, seal, and
process in a water bath canner for 10 minutes.  Makes 5 half-pints.

kwvegan vegan