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).”
READY IN:
1hr
YIELD:
8 half-pints
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. Combine fruit, sugar and lemon juice in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
  2. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
  3. Remove from heat. Skim foam if necessary.
  4. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
  5. Process 10 minutes in a boiling-water canner. (Note: Add appropriate additional processing time for high altitudes).
  6. Recipe variation:.
  7. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: