PEACH JAM

PEACHES- PREPARED (STEP 1)	5 1/4 CUPS	44.5 OZ.
SUGAR	7 3/4 CUPS	54.5 OZ.
PACIFIC PECTIN MIX	1/3 CUP	2.0 OZ.
LEMON JUICE	6 FL. OZ.	6.2 OZ.

 

 

 

PROCEDURE:

1. BLANCH, SKIN AND PIT PEACHES. CUT, SLICES OR CHOP DEPENDING ON  WHETHER A JAM OR PRESERVE IS DESIRED.  THE SMALLER THE PIECES, THE MORE UNIFORM AND FIRMER THE FINISHED PRODUCT.
2. MEASURE THE PEACHES INTO PAN AND ADD LEMON JUICE.
3. START HEATING. STIR IN PECTIN MIX.
4. HEAT TO BOILING AND CONTINUE BOILING, WHILE STIRRING, FOR 1-2 MINUTES TO DISSOLVE PECTIN.
5. SLOWLY ADD SUGAR IN TWO PARTS. HEAT TO BOILING AND BOIL APPROX. 2-4 MINUTES.
6. STOP HEATING. LET SET ONE MINUTE. SKIM AND POUR. CLOSE LIDS TIGHTLY AND INVERT JARS TO STERILIZE.

   YIELD: 12   8OZ. JARS
   pH - 3.35
   BRIX - 61-65 DEGREES

   NOTE: FOR LARGER BATCHES MULITPLY WEIGHT FIGURES BY INCREASED DESIRED. USE SAME PROCEDURE BUT COOK TO 61-65 DEGREES BRIX DEPENDING ON SUGAR LEVEL WANTED. TO REPLACE LEMON JUICE WITH CITRIC ACID, FIGURE  5.5% OF THE LEMON JUICE AS ANHYDROUS CITRIC ACID. IN THE ABOVE RECIPE, THE LEMON JUICE MAY BE REPLACED BY 0.3 OZ. (9.4g.) CITRIC ACID DISSOLVED IN 5 1/2 FL. OZ. OF WATER. TO SAVE TIME, YOU MAY DISSOLVE THE CITIRIC  ACID IN ONLY 1 OZ. WATER AND SHORTEN THE COOK TIME TO 1- 3 MINUTES. LEMON JUICE MAY BE CUT IN HALF , IF DESIRED. HOWEVER, THIS WILL SLOW THE SET UP TO 2 WEEKS. THE SET TIME WITH THE FULL 6 FL. OZ. LEMON JUICE IS 4-6 HOURS