Ball Blue Book Peach or Pear Jam

"Homemade peach or pear jam. Recipe taken from the Ball Blue Book of Preserving. Yields about 8 half-pints (I got slightly more)."
 
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photo by BecR2400 photo by BecR2400
photo by BecR2400
photo by BecR2400 photo by BecR2400
photo by BecR2400 photo by BecR2400
Ready In:
1hr
Ingredients:
4
Yields:
8 half-pints
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ingredients

  • 1 quart peaches (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear) or 1 quart pear (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear)
  • 7 12 cups sugar
  • 14 cup lemon juice
  • 1 (3 ounce) envelope liquid pectin
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directions

  • Combine fruit, sugar and lemon juice in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
  • Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
  • Remove from heat. Skim foam if necessary.
  • Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
  • Process 10 minutes in a boiling-water canner. (Note: Add appropriate additional processing time for high altitudes).
  • Recipe variation:

  • Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before filling jars.

Questions & Replies

  1. Is there an adjustment for high altitude?
     
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Reviews

  1. This seems like a strange recipe. I agree with others who said they ended up with a lot of syrup after filling the jars. I thought I did something wrong but I see others had the same problem. I don't think I will use the liquid pectin anymore. This was the first time I tried it. I'll use the powder next time. I think with all this syrup left over I'm going to can more peaches with it so it doesn't go to waste.
     
  2. 3 batches and not one set up - great syrup- great flavor,,,, but not jelly at all and not what I wanted to make
     
  3. Nice, fresh peachy flavor. After processing the peaches floated to the top of the jars, I'm not sure how to correct that, but the flavor if really nice. It's not a a real thick jam. but I thought it was just right. Thanks for sharing the recipe.
     
  4. I made this recipe and was very disappointed. I believe that the amoutn of the peaches should be 4 cups not 8. I remade this with 5-1/2 cups sugar and 4 cups sugar and it came out fine. I now have 7 half pints and three pints of syrup to put over ice cream.
     
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RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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