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Prep Time
5 mins
Total Time
30 mins
Makes
8 cups (2 L) jam

Ingredients

12
fresh peaches (approx), peeled and pitted
1/4 cup
lemon juice
60 mL
1 box
Certo pectin crystals
1 cup
corn syrup
250 mL
1 cup
sugar
250 mL

Directions

Step 1
In a food processor or blender, purée peaches to make 4 cups (1 L). In a non-reactive saucepan, stir together peach purée and lemon juice. Stirring continuously, slowly add pectin. Let stand 20 min., stirring every 5 min. to blend. Stir in corn syrup, then stir in sugar until well mixed.
Step 2
Cook peach mixture over low heat until just warm to the touch, about 100ºF (38ºC); do not allow heat to increase further. Pour into tight-sealing food containers to within 1/2 in. (1 cm) of top. Cover and let stand at room temperature until set. Store jam in freezer. To use, thaw in refrigerator. Once thawed, stir jam to return to smooth consistency; keep refrigerated.

Tip

To peel peaches easily, mark a shallow X on the bottom of each one. Submerge peaches in boiling water for 3 to 4 min. Transfer to cold water, drain and slip off peels.

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Nutrition Facts

Nutrition Description:
Per 1 tbsp (15 mL):
Calories:
25
Carbs:
7 g
Sodium:
3 mg