Peach Jam

Ingredients:

• 5 cups of ripe peaches, pitted, peeled and crushed
• 7 tbsp of lemon juice
• 8 cups of sugar
• 1 (3 oz) pack of pectin
• 3/4 tsp of butter

Directions:

1. Combine the peaches, lemon juice and 4 cups of sugar in a pan and let stand for 1 hour.
2. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
3. Bring the mix to a boil for two minutes.
4. Remove the pan from the flame and skim off any foam that accumulates.
5. Place the pan over the heat again for 1 minute to boil.
6. Again, remove and skim off the foam.
7. Add the butter and bring the mixture to a boil again.
8. Add the pectin and stir constantly.
9. Boil for 1 minute.
10. Skim off the foam.
11. Allow the jam to cool for 7 minutes before adding it to canning jars.
12. Close the jars and bath them in 250-degree water for 10 minutes to create a seal.

Apricot-Peach Jam

Ingredients:

• 3 cups of ripe peaches, pitted, peeled and crushed
• 1 1/2 cups of ripe apricots, pitted, peeled and crushed
• 4 1/2 tbsp of lemon juice
• 7 cups of sugar
• 1/2 tsp of unsalted butter
• 1 (3oz) pack of pectin

Directions:

1. Combine the peaches, apricots, lemon juice and 3 and a half cups of sugar in a pan and let stand for 1 hour.
2. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
3. Bring the mix to a boil for two minutes.
4. Remove the pan from the flame and skim off any foam that accumulates.
5. Place the pan over the heat again for 1 minute to boil.
6. Again, remove and skim off the foam.
7. Add the butter and bring the mixture to a boil again.
8. Add the pectin and stir constantly.
9. Boil for 1 minute.
10. Skim off the foam.
11. Allow the jam to cool for 7 minutes before adding it to canning jars.
12. Close the jars and bath them in 250-degree water for 10 minutes to create a seal.

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