Just made this peach jam and it turned out very well. It’s not too sweet and still a little chunky. I put a tablespoon of it on my oatmeal this morning. You will need to boil it for at least an hour to get the right consistency. Use the cold plate test until the jam gels to where you like it.
I would also recommend these directions to peel the peaches before you chop them up and cook them.
Prep time: 30 minutes to peel and chop the peaches
Cooking time: 60-75 minutes
Yield: 6-8 – 1 cup jars(1/2 pint)
10 cups(about 5 pounds) of peeled, pitted and chopped peaches
3 teaspoons lemon juice
4 cups sugar
1. Wash, peel, pit and chop peaches.
2. Transfer chopped peaches, sugar and lemon juice to a large pot on medium high heat. When the mixture boils up, it will foam up and double in size, so you need a large pot.
3. Click on the sterilize your jars link to prepare your jars for the jam. I use the dishwasher method, easiest for me.
4. Bring up to a full boil and then turn down to medium heat, stirring frequently. Place a plate in the freezer so that you can use the cold plate test to test your jam for viscosity. Continue boiling for about an hour, maybe more and continue mixing. Test the jam at the 50 minute point for viscosity and keep testing until it’s at the right gel point.
5. When the jam is ready I transfer it to a sterilized glass 8 cup measuring cup. I find the measuring cup helps me pour the jam into the jars. I seem to make a mess with a ladle, too much back and forth.
6. Fill the jars leaving about 1/4 inch at the top of each jar. Tightly put the lids on and process the jars in boiling water for 10 minutes or put back in the dishwasher for a cycle.