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Here is another one based upon a recipe found in Oded Schwartz’s Preserving (DK Publishing, 1996). I had a hard time waiting the month called for in the recipe, because it was SO good right out of the pan.

  • Peach Marmalade
  • Yield: 2 pints
  • 2-1/2 lb. firm, just ripe, peaches
  • 4 cups sugar
  • Juice of 2 lemons

Peel peaches, remove pits, and cut into thick slices. Put the peach slices in a LARGE saucepan and stir in sugar and lemon juice. Mix well. Cover the pan and let stand for 2-3 hours.

Bring the mixture to a boil, then reduce heat and simmer gently for 20 minutes, or until the peaches are just soft.

Return to a boil and boil rapidly, stirring frequently for 20-25 minutes, or until jelling point is reached (220 degrees F on a candy thermometer). Remove pan from heat and skim off foam. Ladle into jars.

Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter). If the fruit is floating, shake the jars to redistribute. It’s okay to do this several times over a few hours. Turn the jars right side up and let cool completely before marking and storing. This makes a soft-set marmalade that is ready to eat in about one month, but improves with age.

I could eat this peach jam out of the jar with a spoon, and have done so! I haven’t tried the pear jam, but it’s the same recipe so I included it in case you want to try it. One time the local grocery store was selling cases of bruised cooking peaches for a very low price. I thought I had died and gone to heaven. We had peachy desserts for quite a few days, along with this delicious peach jam.

  • Peach or Pear Jam
  • Yield: 9 cups (5-1/2 lb.)
  • 4 cups prepared fruit (about 3 lb. fully ripe peaches or pears)
  • 1/4 cup lemon juice
  • 7-1/2 cups (3-1/4 lb.) sugar
  • 1 envelope Certo Liquid Fruit Pectin

First, prepare fruit. Peel and pit fully ripe peaches; core fully ripe pears. Grind or chop very fine. Measure 4 cups into a very LARGE saucepan. Add lemon juice. Stir in sugar and mix well.

Place over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; at once stir in Certo. Skim off foam with a metal spoon. Ladle into jars, leaving 1/2″ headspace.

Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter). If the fruit is floating, give the jars a shake every once in awhile. Turn the jars right side up and let cool completely before marking and storing.

Notes: I usually, not always, use Certo Liquid Fruit Pectin for my jam. The recipe booklet that I use is from 1975 when the liquid pectin came in bottles. Now the pectin comes in sealed envelopes and each envelope is equivalent to one half-bottle. As you can see, my recipe booklet is falling apart. The new recipe sheet that comes inside the packages now isn’t as comprehensive as the old one. I do not water-bath can my jam. There is enough sugar in it to act as a preservative. Using canning lids keeps air from getting in. When I was a child, my mother only used paraffin to cover the jam and many people still do it that way.

  • This is how I prep for a jam-making session
  • Set out enough sanitized jars and rings to match the yield of the recipe, either pints, cups, or half-cups.
  • Put the appropriate number of lids into a small saucepan of water over low heat.
  • Set out my canning funnel, a ladle, metal serving spoon, and small dish.
  • Cut open the envelope of Certo and set it in the small dish.
  • [The small dish is for the foam (which is just as delicious as the jam, only foamy)]