Preserve peaches for year-long use in peach pies.
Peaches are known for their juicy fruit, fresh flavor and soft, fuzzy skins. These fruits can be made into jam and preserved for future use in making pies so they can be enjoyed throughout the year. Only fresh, ripe peaches with no signs of mold or rot should be used when making peach jam. If made correctly, peach jam will safely store for up to two years. Follow the recipe below to make 7 quarts of peach jam for pie filling.
Instructions
1. Wash 7 quart-sized mason jars in hot soapy water. Rinse the jars and place them upside down in a large pot. Fill the pot one third to one half full of water and place it on a stove-top burner. Turn the burner on high heat until the water begins to boil. Turn the heat down slightly and let the jars boil for 10 minutes. Turn the heat down to low and leave the jars in the hot water.
2. Put seven canning lids into a saucepan and add water until the pan is one third full. Place the pan on a stove-top burner on high heat until the water heats to almost boiling. Turn the heat to medium, and leave the lids in the hot water for five minutes. Turn the heat to low and leave the lids in the water.
3. Rinse 18 lbs. of peaches in water. Remove any stems, leaves and debris from their surfaces. Place the peaches into a saucepan of boiling water for 60 seconds. Make sure each peach is entirely under water. Remove the peaches with a slotted spoon and place immediately into a large bowl of ice water. Let the peaches soak in the ice water for 30 seconds. Remove the peaches and use your hands to slide the skins of off the peaches.
4. Dice the peeled peaches into 1/2-inch cubes with a knife. Measure out 24 cups of diced peaches with a measuring cup and place in a large bowl. Pour 1/4 cup of lemon juice into the bowl and gently mix it into the peaches.
5. Mix 7 cups granulated sugar, 5 1/4 cups water, 1 tsp. cinnamon, 2 cups and 3 tsp. ClearJel and 1 tsp. almond extract together in a saucepan. Turn the burner to medium high heat, and stir the mixture until it begins to boil and becomes thick. Add 1 3/4 cups lemon juice, and let the mixture boil for one minute while stirring.
6. Pour the diced peaches into the saucepan with the mixture and stir together. Cook the peach jam for three minutes before removing from the burner.
7. Remove the quart jars one at a time from their pan using a jar grabber. Fill each jar to the bottom ring or 1 inch from the top with peach jam. Wipe the mouth of each jar clean with a wet paper towel. Use tongs to remove the lids from their pan and place one lid on the mouth of each jar. Screw a ring tightly on each jar.
8. Place the quart jars in a jar lifter and place the lifter in the canner. Fill the canner full of water until the jars are covered with 1 inch of water. Place the canner on a burner and turn the heat to high to cause the water to boil. Boil the jars for 30 minutes if your altitude is 1,000 feet or less, 35 minutes if 1,001 to 3,000 feet, 40 minutes if 3,001 to 6,000 feet and 45 minutes if higher than 6,000 feet.
9. Remove the jars from the canner with the jar grabber and place on a flat surface to cool. Let the jars sit overnight. Test the jars to ensure they have sealed properly by pushing gently down on the lid. If the lid pops, the jar has failed to seal and the contents must be refrigerated and used immediately. Store the sealed jars for up to two years.
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