How Do You Make Homemade Peach Jam With This Easy Three-Ingredient Recipe (No Pectin Required)?
“An apple is an excellent thing — until you have tried a peach.” George du Maurier (1834-1896) WASH, PEEL, DE-PIT, and FINELY CHOP THE PEACHES: Wash the peaches. Remove the skins and pits. To have quality jam you must start with quality fruit. Remove any portion of the fruit that is spoiled. Finely chop the peaches into small pieces and mix in the sugar and lemon or lime juice. Set aside. STERILIZE: Wash the canning jars, lids, and bands in hot soapy water. Rinse with hot water. Boil the jars and lids in water for 10 minutes. Carefully remove them from the water using a jar remover or a pair of tongs. Set them on a cookie sheet to cool while you cook the jam. COOK: Cook the sugared peaches in a large pot until they boil. Stir frequently to avoid scorching. Keep them at a rolling boil until they reach the jell point (approximately 25 minutes). TEST FOR JELL POINT: To test for the jell point do one of the following: 1. Take the temperature of the mixture with a candy thermometer The mix
