Canning Peach Jam

I don’t know about you, but I hate buying jelly or jam from the grocery store.  Almost all of the grocery store jelly has high fructose corn syrup. 

Our solution is that we make our own jams and jellies for much cheaper and with an incredibly impressive taste. 

Today, we started making peach jam with some of the $.37 cent a pound peaches I bought from one of my favorite Amish markets.  I ordered two boxes of peaches…each 3/4 bushel boxes.  So far, we have eaten a lot of fresh peaches, made peach cobblers, eaten peaches and cream oatmeal, canned halved peaches and today….made peach jam. 

I had hoped to get 2 batches, which would have given me 6 pint jars, however, I didn’t have enough sugar so I only made one batch.  We chopped peaches and I added them to a 6 qt. pot with some lemon juice and a package of pectin.  Once it boiled, I added the dark raw sugar.

If you use raw sugar (like demerara sugar or raw cane sugar) your jelly and jam will turn out dark but this does not make it taste any less. 

I put my jam into pint jars and then I put them in a water bath for 10 minutes. 

Next week, I need to go get a 50 lb bag of sugar and restock my pantry with sugar for things like making jelly and jam. 

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