4 lbs peach pulp
2 lbs sugar
1 cup peach juice
Remove peach skins, then put fruit through a food chopper.
Weigh, add the peach juice, bring slowly to a boil, add sugar, and over high heat stir gently but continuously to keep from scorching.
When the jam tears off the spoon, remove from heat and let stand 3 to 5 minutes, again stirring gently to dissolve froth and foam.
Pour into hot jars, leaving 1/4 inch headroom; simmer at 180 degrees in a hot-water bath for 15 minutes.
Remove jars; let cool upright and naturally.
For spiced jam: to this rule add a spice bag containing 3 inches of cinnamon stick, broken; 1 tsp whole allspice; 2 tsp whole cloves; and 1 tsp of minced fresh ginger root.
Remove the spice bag before filling jars.
Sugar: 17g
:
Calcium: 2mg
Calories: 68kcal
Carbohydrates: 17g
Fat: 1g
Fiber: 1g
Iron: 1mg
Potassium: 54mg
Protein: 1g
Saturated Fat: 1g
Sodium: 1mg
Vitamin A: 92IU
Vitamin C: 2mg
