Last summer my husband brought home several pounds of Palisade peaches, and begged me to make Jam with them. I had never in my entire life made Jelly or Jam never canned anything ever. But I found this recipe and tried it and it was so good, I didn’t realize that Jelly making was so (time consuming but) easy, I should have tried this years ago.

Farm Stand Peach Jam

Makes about 3 pints

5 cups ripe fresh peaches (about 8 to 10 medium peaches), peeled, pitted,
and finely chopped
2 tablespoons fresh lemon juice
1 3/4 ounces powdered fruit pectin (sm. box) 
3 1/2 cups sugar
1 teaspoon butter, melted

1. In an 8-quart kettle, combine the peaches and lemon juice.

2. In a small bowl, combine the pectin and 1/4 cup of the sugar and mix
well. Stir into the peach mixture along with the butter.

3. Over medium-high heat, bring the peach mixture to a full boil, stirring
constantly. Stir in the remaining 3 1/4 cups sugar, return the mixture to a
full boil, and cook for 1 minute, stirring constantly.

4. Remove from heat, quickly skim off any foam, and ladle the jam at once
into hot, sterilized Ball Mason jars, leaving a 1/4-inch space at the
top of each jar. Wipe the jar rims with a clean, damp cloth, fit them with
hot lids, and tightly screw on the metal rings.

5. Process in a bath of boiling water for 5 minutes (water should cover the
jars by about 1 inch), cool on a wire rack, and store in a cool, dry place.

Tags: easy peach jelly recipe, Farm Stand peach jam, Jam, Jelly, peach jam recipe, Peach Preserves