Making Peach Jam

Spent the afternoon with my cousin Gay who was teaching me how to make peach jam. Of course, this is just a glance over on some of the techniques involved. Most of them can be found in cookbooks or on the insert of the “Sure Jell” package.
http://www.kraftbrands.com/surejell/home.aspx

First thing you have to do is get the jars and lids. You can’t used the seals more than once. After you’ve bought your tools the only thing you’ll have to purchase year after year are the seals.
For this recipe we mixed 4 1/2 lb. finely chopped peaches, 2 Tsp fresh lemon juice and 3 cups of sugar and one package of Sure Jell.

Start by boiling the water to sterilize the lids and jars. Set the timer for 10 minutes.
While you are doing that chop the peaches, transfer them to a pot and bring them to a boil.

Next add the Sure Jell and 1/4 cup of the sugar.
Then add the rest of the sugar, stir and cook.
Now add the peaches to the jars. You can get this funnel at the grocery store or discount store such as Walmart.

Make sure the lids are dry before topping the jar. Submerge the filled sterilized jars into a pot of boiling water to cover (about 1 inch).  Jams in pint size jars take 10 minutes and quart size jars take 15 minutes to process.  Carefully lift out with jar lifter and cool.

While the jam cools the lids will pop and that means they are sealed. Wait a week before enjoying your jam.
Jarred food will keep in the pantry for up to a year.
I was lucky enough to walk away with a jar of peach jam, mango and tomato chutney and Bread & Butter pickles.

Gay only started this last summer with the pickles and has become quite good at much more. This makes a wonderful Christmas gift so start now and make someone’s Christmas Merry.