Last night, Hubby Dearest and I harvested 20+ peaches that were small but almost ready. We had to chunk quite a few that had been pecked to pieces or fallen from the tree and were covered in ants...Hope eats all that are ripe and Faith thinks they are balls to chase. I swear, we can't be all home-grown and farmy for all of mother nature taking advantage of us! Nevertheless, I have put the less than ripe little gems into a brown paper sack to ripen and will use the following recipe to make them into gold.
Recipe for Homemade Peach JamMakes: about 10 cups (about 10 half-pints)
- 3 quarts fresh peaches, pealed and de-seeded
- 1 1 3/4-ounce package regular powdered fruit pectin
- 1/2 teaspoon butter
- 7 cups sugar
Ladle at once into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; cool on racks.
Tip: Jam may need to stand for 1 to 2 weeks after canning to become fully set. Also, if your fruit separates from the liquid in the jars, invert the sealed jars once or twice a day. Continue inverting until fruit is well distributed.