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.

At this time, we are only selling baskets for pickup at our location in SW Missouri. We will be adding shipping in the near future. Feel free to email us with any questions. Dismiss