Foolproof Peach Jam Recipe Made with Pectin скачать в хорошем качестве

Foolproof Peach Jam Recipe Made with Pectin

This foolproof peach jam recipe uses pectin for a consistency that showcases ripe peaches. With just a few ingredients, it's the perfect way to preserve this summer fruit staple. → PRINT the Recipe: https://www.wyseguide.com/peach-jam/ Watch more videos like this:    • Canning & Preserving | Wyse Guide   Follow me! → Get my cookbook: https://www.wyseguide.com/cookbook/ → Visit my website: https://www.wyseguide.com → Sign up for my newsletter: https://wyseguide.com/newsletter → Facebook: http://bit.ly/WyseGuideFB → Instagram: http://bit.ly/WyseGuideIG INGREDIENTS 4 1/2 cups peeled and chopped fresh peaches (about 4 lb) 3 cups granulated sugar, separated 1 box (1.75 oz) Sure-Jell less sugar pectin 1/2 tsp unsalted butter 2 tbsp fresh lemon juice INSTRUCTIONS Prepare the peaches: Peel the peaches and slice them into quarters. Chop each quarter into small pieces and measure the fruit for 4 1/2 cups total. Have 2 3/4 cups of the sugar measured out into a separate bowl so it's ready when it's time to add to the mixture. Cook the peaches: In a small bowl, combine the package of pectin and ¼ cup of sugar and mix together. Pour into a heavy-bottomed kettle with the peaches, butter, and lemon juice. Heat the mixture while stirring. Allow the mixture to come to a rolling boil, which is a boil that does not cease when stirring, 8-12 minutes. When the peach mixture is at a rolling boil, add the remaining 2 3/4 cups of sugar. Allow the mixture to come back up to a rolling boil. Once boiling, time it for exactly 1 minute. Fill the jars: Ladle the peach jam into sterilized jars, leaving 1/4 inch of headspace. Clean off the rim of each jar to ensure none of the jam interferes with the jar's sealing. Place a prepared lid and ring on each jar. Tighten to fingertip tightness. Water bath the jars: Lower the jars into a prepared water bath canner fitted with a rack. Bring to a boil and boil for 10 minutes. Then, remove the jars from the canner and set them on a cooling rack. The jars should seal quickly. Allow them to cool for 12 hours before checking the seals. CHAPTERS 00:00 Intro 00:32 Preparing the peaches 02:44 Adding the pectin 03:35 Add all ingredients 04:33 Cooking the mixture 05:22 Adding remaining sugar 06:00 Ladling into jars 08:26 Water bathing jars 09:29 Tasting the jam #peach #preserving #jam From my farm to your home. 🏡 My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land. So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.