Peach Jam with Lime

August is Peach Month – time to make a big batch of peach jam!

Fresh peaches are one of the universe’s great gifts. For decades my “tropical island castaway” foods were dark chocolate, a vine-ripened tomato, and a lush, juicy peach picked off the tree. Now that I have a backyard peach tree, I weirdly tend to eat fewer in season, and preserve more for the rest of the year.

Peach Jam is a simple way to get that fresh peach flavor in a jar. Be sure to use a large pot for this recipe, as it does spit quite a bit while cooking. You can use lemon juice instead of lime, but I enjoy the peach-lime combination.

Peach Jam with Lime

August is Peach Month – time to make a big batch of peachjam!
Servings 7 half-pints

Ingredients
  

  • 8 cups peeled,diced, slightly crushed ripe peaches
  • 6 cups granulated sugar
  • 1/4 cup lime juice

Instructions
 

  • Add all ingredients to a large sauce pot or Dutch oven.
  • Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
  • Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point (220 degrees),usually between 25-45 minutes.
  • Spoon hot jam into prepared jars, leaving ¼ inch headspace.
  • Wipe the lip of each jar with a damp paper towel, top the jars with a lid and lid ring.
  • Process in a water bath canner for 15 minutes. Remove and let cool completely.
  • Makes about 7 (1/2 pint) jars

by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

August 10, 2020

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