12 large ripe peaches
2 tablespoons fresh lemon juice
3 cups sugar
1 teaspoon kosher salt
Peel the dozen peaches and slice - i like to slice and cube some for chunk value
Combine lemon juice, sugar, and salt in a large saucepan add the cut peaches and let stand for 1 hour - toss occasionally and wait for the peaches release their juices.
The peach mix will get soupy once they have released their juices and the sugar has melted in.
Take saucepan and bring peach mixture to a gentle boil over medium high heat - use a candy thermometer to watch for the temp to get to 220F for 20-25 minutes.
Watch to not over boil and break the peaches up to help keep the chunk intact.
Reduce heat and simmer gently until peaches are translucent and juices are reduced by half.
time to jar the jam and let cool.
this recipe yielded two 12 oz ball jars and one 4 oz
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