This is just about the most straightforward peach jam recipe there is. Four ingredients, a couple hours of your time, and you’ll have jars of pure sunshine. I made a second batch using some Earl Grey tea, boiled in a muslin bag with the fruit, for a little bergamot flavor that adds complexity to the sweetness of the peaches. But you can’t go wrong with this basic version.
Adapted from 175 Best Jams, Jellies, Marmalades & Other Soft Spreads, by Linda J. Amendt
Makes about seven 8-oz jars
4 cups ripe peaches, pitted, peeled, and crushed (about 4 lbs peaches)
2 tablespoons lemon juice
1 box (1.75 oz) powdered fruit pectin
5-1/2 cups granulated sugar, divided
To remove skins from peaches: bring large pot of water to a boil. Fill large bowl with ice water. Cut a shallow X through the skin on the bottom of each peach with a paring knife. Working with 3-4 peaches at a time, place peaches in the boiling water, cover, and cook for 1 minute. With slotted spoon, remove peaches to ice bath for about 2 minutes. Remove from ice bath and skin should peel easily from peaches.
Remove pits from peaches, then crush with a potato masher.
Prepare canning jars and lids and bring water in water bath canner to a boil
Pour peaches into an 8-quart stainless steel stockpot.
In a small bowl, combine pectin and 1/4 cup of the sugar. Gradually stir into the fruit.
Bring fruit mixture to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in the remaining sugar. Return to a full rolling boil, stirring constantly, and boil for 1 minute.