Wednesday, August 7, 2013

Peach and Cherry Jam

Whew!  I am cutting it close with this post to get it done tonight!  I have been in a canning marathon today.  From 1/4 bushel of raw peanuts, I have canned 16-1/2 quarts boiled peanuts and cooked a crock pot full.  One bushel of cream peas has been blanched and divided into 11-1/2 pints in the freezer.  The last of my peaches have been peeled, sliced, and divided into 5-1/2 pints that went into the freezer also.  The box of tomatoes and other 1/4 bushel of peanuts will simply have to wait until tomorrow!

As promised yesterday, I want to share my Peach and Cherry Jam with you.

4-1/2 c. peaches
1 c. chopped cherries
6 T pectin
4-1/2 c. sugar
2 T lemon juice

Combine fruit and lemon juice in a large sauce pan.  Gradually stir in pectin.  Bring mixture to a rolling boil that can't be stirred down.  Next add all the sugar at one time.  Stir continuously and bring back to a rolling boil.  Once it starts boiling, time for one minute.  Remove from heat.  Fill hot, sterilized jelly jars.  Seal jars with two piece lids.  Process in water bath for 10 minutes.  Remove jars from bath onto a towel or cooling rack.  Do not touch for 24 hours.  Store in a cool, dark place.  Refrigerate and consume any jelly that did not seal.  Yields 6 half pints

**Please follow all canning safety guidelines according to the USDA to ensure safety of all canned food.

What have you been canning?  I would really love to hear!

Until we meet again, may you be blessed!

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