Back in May, we went peach picking at our neighbor’s orchard.
I spent a week cutting and pitting and freezing and cooking and baking peaches.
Last month, I decided I wanted to attempt to make Peach Jam. Usually, I make my strawberry jam in a bread maker, but it always comes out a little to runny for our family’s tastes.
So, this time, I decided to make it on the stove.
I attempted to make a no-pectin recipe, but it was looking too liquid to me, so I added pectin to it (following the directions on the pectin)
Here’s what my recipe ended up being:
One gallon-size Ziplock bag of frozen peaches (when I bagged them, it was probably 3-4 peaches)
2 1/2 cups sugar
Juice from 1 lemon
2 teaspoons fruit pectin
Cook down the frozen peaches, add sugar and lemon juice. Once all ingredients are melded in the pot, I poured into a mason jar and have been enjoying it on toast, PBJ and more!