I got this recipe from my great-aunt and tried it the first time on some fresh summer peaches. It was super easy and super yummy. It also works with frozen fruit. Store in a cool, dark place.
Preparation Time
20 mins
Cooking Time
32 mins
Total Time
52 mins
Calories
84 Calories
Recipe Instructions
Step 1
Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
Step 2
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Step 3
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.
Step 4
Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
Step 5
Fill a large pot with water; bring to a boil. Add peaches; cook until skin loosens, about 20 seconds. Drain and cool until easily handled. Peel, pit, and cut the peaches into chunks.
Step 6
Measure out 5 cups of peach chunks into the pot. Mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil and cook jam for 1 minute. Remove from heat.
