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.