Peach Jam

6 2/3 Cups Peach pulp
7 1/2 TBS Pectin*
8 1/3 Cups sugar*
2 tsp Citric Acid*


Place peaches in a large pot, mash, add pectin and citric acid, continue mashing and stir over medium heat.
Bring fruit and pectin to a boil.
Add sugar, stir constantly until sugar is completely dissolved.
Bring back to a rolling boil and boil for 1 minute.
Remove from heat and ladle into clean, hot jars.
Clean rims, add lids and rings.
Process in a boiling water bath for 10 minutes.
Remove and allow to cool slowly.
Check for seal. If you have a seal failure….make some biscuits and enjoy! 🙂

*I purchase my Pectin, sugar and citric acid in bulk from local Amish Stores. I have not a set failure since adopting this method. This recipe is supposed to make 10 half pints or 5 pints, but I usually get up to 2 pints more per batch. My last peach yield was 13 3/4 pints from 2 batches.

Final note, do not attempt to double the size of this batch. If you have more fruit, make multiple batches.