Return to Content

Peach Jam

Peach Jam
0 votes, 0.00 avg. rating (0% score)
by

Yield: Yield: about 4 pints.

Ruth finds a food mill indispensable in preparing this peach jam.

Ingredients:

  • 5 cups peach puree (10 to 15 large peaches)
  • 6 cups sugar
  • Juice and rind of 1 lemon
  • 1/2 teaspoon cloves (optional)
  • 1/2 teaspoon allspice (optional)

Instructions:

Remove pits and imperfect parts from peaches. In a large kettle, simmer peaches with just enough water to keep them from burning. When peaches are softened, put them through a food mill. Add sugar, lemon juice and rind, and spices, and cook slowly until thickened. Test for doneness by putting a spoonful on a plate. The jam should just hold its shape. Pour into hot sterilized jars and seal with paraffin.

Updated Thursday, September 27th, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111