Making Jams and Jellies
with liquid pectin
- 4¼ cups crushed peaches (about 3½ pounds peaches)
- ¼ cup lemon juice
- 7 cups sugar
- 1 pouch liquid pectin
Yield: About 8 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash fully ripe peaches. Remove stems, skins, and pits. Crush peaches.
To make jam. Measure crushed peaches into a kettle. Add lemon juice and sugar and stir well.
Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire
surface. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in pectin. Skim
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Peach Jam in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
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