- Prep Time
- 5 mins
- Total Time
- 30 mins
- Makes
- 8 cups (2 L) jam
Ingredients
- 12
- fresh peaches (approx), peeled and pitted
- 1/4 cup
- lemon juice
- 60 mL
- 1 box
- Certo pectin crystals
- 1 cup
- corn syrup
- 250 mL
- 1 cup
- sugar
- 250 mL
Method
- Step 1
- In a food processor or blender, purée peaches to make 4 cups (1 L). In a non-reactive saucepan, stir together peach purée and lemon juice. Stirring continuously, slowly add pectin. Let stand 20 min., stirring every 5 min. to blend. Stir in corn syrup, then stir in sugar until well mixed.
- Step 2
- Cook peach mixture over low heat until just warm to the touch, about 100ºF (38ºC); do not allow heat to increase further. Pour into tight-sealing food containers to within 1/2 in. (1 cm) of top. Cover and let stand at room temperature until set. Store jam in freezer. To use, thaw in refrigerator. Once thawed, stir jam to return to smooth consistency; keep refrigerated.
Tips
To peel peaches easily, mark a shallow X on the bottom of each one. Submerge peaches in boiling water for 3 to 4 min. Transfer to cold water, drain and slip off peels.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per 1 tbsp (15 mL):
- Calories:
- 25
- Carbs:
- 7 g
- Sodium:
- 3 mg