7 Cups peeled, pitted, and sliced peaches (blender puréed for syrup)
1/4 cup (jam)/1 tablespoon (syrup) No sugar/low sugar pectin
4 cup (jam) / 2 cups (syrup) sugar
1/4 cup lemon juice
1 teaspoon vanilla extract (syrup only)
Instructions
To prepare peaches- fill large pot 1/2 full of water and bring to
a boil. Fill another large pot half full of water and add 2 cups
ice. Put whole peaches into boiling water and boil for two
minutes. Then remove peaches and plunge them into cold
water for five minutes. Peels should slip off. Slice the peaches
off of the pit into a bowl.
Mix seven cups of fruit (sliced for jam, puréed for syrup) with
the appropriate amount of pectin and lemon juice in a large
heavy-bottomed pot. Simmer over medium flame until mixture
comes to a boil, stirring often. Add sugar and stir in over
medium heat. For jam, mash fruit with a potato masher to
break up slices. Bring back up to a boil, stirring often. Boil for
one full minute. Place a spoon full of the mixture into freezer
for a minute and see if it has jelled. If not, add another
tablespoon of pectin mixed with a little cooled fruit mixture to
dissolve it and bring back to boiling for a full minute. Test
again. For syrup, stir in vanilla now.
Have clean jars, lids, and rings ready. Dip jars in boiling water
right before filling. Ladle hot jam or syrup into jars, wipe rim,
place on lid that has been dipped in boiling water, and apply
ring, tightening slightly.
Process jars in a boiling water bath for ten minutes. Remove
and let cool. Check seals. Keeps for one year on the shelf.
Refrigerate after opening.
Serving
Suggestions
Syrup is great on pancakes/waffles/ice cream/Greek yogurt with fresh fruit or berries.
Originally Submitted
6/27/2017
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