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Enjoy this recipe from All-Time-Favorite Recipes from Georgia Cooks.
Submitted by: Claudia Keller from Carrollton, GA
2 lbs. ripe peaches, peeled, pitted and finely chopped
4-1/2 c. sugar
2 T. lemon juice
3/4 c. water
1-3/4 oz. pkg. powdered fruit pectin
6 1/2-pint plastic freezer jars and lids, sterilized
Measure exactly 3 cups chopped peaches into a large bowl. Add sugar and lemon juice; mix well. Let stand for 10 minutes, stirring occasionally. Meanwhile, combine water and pectin in a small saucepan over high heat. Bring to a boil, stirring constantly. Cook and stir for one minute; add to peach mixture. Stir for 3 minutes, until sugar is dissolved. Ladle jam into jars, leaving 1/2-inch headspace. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature for 24 hours, to allow gel to set. Refrigerate up to 3 weeks or freeze up to one year. To use, thaw overnight in refrigerator. Makes 6, 1/2-pint jars. | |
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Measure exactly 3 cups chopped peaches into a large bowl. Add sugar and lemon juice; mix well. Let stand for 10 minutes, stirring occasionally. Meanwhile, combine water and pectin in a small saucepan over high heat. Bring to a boil, stirring constantly. Cook and stir for one minute; add to peach mixture. Stir for 3 minutes, until sugar is dissolved. Ladle jam into jars, leaving 1/2-inch headspace. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature for 24 hours, to allow gel to set. Refrigerate up to 3 weeks or freeze up to one year. To use, thaw overnight in refrigerator. Makes 6, 1/2-pint jars. |
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