Peachy Keen, Jelly Bean

This week was “Peach Week” with my summer canning.  Two bushels of peaches, six dozen jars, and eight hours later I am one tired pregnant chick.

Blushing Peach Jam

Peel and chop up some peaches. 


Puree them until a smoothie-like consistency and measure out four cups.


Put these peaches in a large pot and add two boxes of pectin.  Mix completely and continue to stir pretty much constantly.

Turn the heat on high and after the peaches start boiling just a little, add two cups of sugar slowly.


Stir in sugar until completely dissolved.  Keep stirring every thirty seconds (at least–this jam has a tendency to scorch) until the jam comes to a hard rolling boil (so hard that you can’t make it stop by stirring).  Boil this way for 2 minutes.  After 2 minutes, skim off any foam with a metal spoon.  Pour into hot, sterilized jars.  Put jars in a hot water bath for five minutes.  Then, taa-daa!!, you’ve got yourself some peach jam–a true Georgia classic.


2 Responses to Peachy Keen, Jelly Bean

  1. Randall July 27, 2008 at 9:34 pm #

    Yum… looks divine!

  2. tammy April 25, 2010 at 12:42 pm #

    Thanks for linking–I think it was just for me because I have been wanting to know how to make jam like this!


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