Organic Peach Jam

Making organic jam is the same method as making any other jam, you just use organic ingredients.  I found organic, local peaches at Whole Foods for 20 cents more per pound than conventionally grown so I stocked up.  With the purchase of organic sugar in a 10 lb bag at Costco and organic lemons also at Whole Foods, I had all the ingredients I needed to make this recipe.  If you like peaches this recipe is a great way to keep them on hand in the dead of winter.  Serve this with English Muffins for breakfast or with pretzel crisps as a snack.

Ingredients:

3 lbs. Organic Peaches
2 TBS juice from an organic lemon
1 box powdered pectin, such as Sure Jell
5 1/2 cups Organic Sugar

Equipment:

Canning Jars, sterilized

Yield:
14 pints

Here's how:

Prepare your jars and water bath.

Peel and pit the peaches. 

Finely chop the peaches and place in a large sauce pot. 

Add lemon juice.

Add pectin.

Bring the mixture to a full rolling boil, while stirring constantly.  Use a potato masher to break up the peaches as it heats.


Peaches and lemon juice at a boil

Add the sugar.

Return to a full rolling boil and keep it there for one minute.

Skim off any foam.



Ready for jars

Ladle the jam into prepared jars leaving 1/4 inch head space.

Place on lids and screw bands.

Process for 10 minutes.

Jars in the water bath

Remove and let cool completely.  Make sure the lids have sealed.  If not, refrigerate the jar and use within 3 weeks.  Processed jars last one year.

Jars processed and cooling upside down.