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| Spiked Peach Jam
3 pounds of fresh ripe peaches
2 tablespoons of lemon juice
1 package (1 3/4 ounces) of powdered fruit pectin
5 1/2 cups of sugar
1 tablespoon of port, bourbon, brandy or rum, optional
Paraffin
Peel the peaches, drop peaches into boiling water for 30 seconds.
Transfer with a slotted spoon to cold water, slip off skins. Halve and remove pits.
Finely chop or grind peaches to make 4 cups, add lemon juice. In a 6 to 8 quart saucepan thoroughly mix peaches with powdered fruit pectin.
Over high heat, cook stirring constantly until mixture comes to a full boil. Add sugar, bring to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat, skim off foam with metal spoon. Stir and skim for 5 minutes. Into clean, hot jars, pour 1 tablespoon of liquor if desired.
Add hot jam leaving 1/2 inch space at top. Cover jam immediately with 2 piece lids.
Place each jar as it is filled onto rack in canner or deep kettle half filled with hot water. When canner is filled, add hot water to cover jars 1 to 2 inches.
Cover canner and bring water to a boil. Reduce the heat to hold water at a steady boil. Start processing time when water reaches a full boil. Process 15 minutes. Makes 6 to 7 cups |
Dips & Sauces Cookbooks
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