MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peach Jam
 Categories: Five, Fruits, Preserving
      Yield: 3 Pints

      4 lb Fresh peaches;
           - peeled, pitted, chopped
    1/4 c  Lemons (2); juice of
      3 c  Sugar
      2 ts Vanilla
      1 ts Salt

  Combine peaches and lemon juice in a sauce pot. Bring to a boil on
  medium-high heat, stirring often with a spatula, whisk, or potato
  masher to help break up the peaches.

  Add sugar, and stir well. Return to a boil and cook for 20 to
  25 minutes or until mixture reaches 220 F/104 C, stirring often.
  Remove from heat. Add vanilla and salt, and stir to combine.

  Pour peach jam into 6 clean and sterilized half-pint jars, leaving
  proper headspace. Seal with lid, and process using the water bath
  canning method. You can also refrigerate or freeze for short-term
  use. 

  Note:

  Frozen peaches work just as well as fresh. Cooking time may take
  longer since frozen peaches will release excess water. Use a
  thermometer to make sure your jam reaches the 220 F/104 C
  "gel point" so your jam will set. 

  Recipe by Rishon Hanners

  Recipe FROM: https://www.southernliving.com

  Uncle Dirty Dave's Archives

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