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white peach jam
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White Peach Jam Recipe

Make white peach jam or jelly from fresh peaches. Then preserve it with this white peach jam canning recipe.
Course Condiment
Cuisine American
Keyword white peach jam, white peach jam canning recipe, white peach jelly
Prep Time 30 minutes
Water Bath Process time 15 minutes
Total Time 45 minutes
Servings 7 ½ pints
Author Evelyn

Ingredients

Instructions

  • Heat a large pot of water over high heat to boiling
  • Wash peaches and place in the boiling water. Blanch in the boiling water for 1 minute and remove with a slotted spoon. Immediately place in an ice water bath to cool.
  • Remove the peaches from the ice bath and slip off the skin of the peach with a paring knife
  • Pit the peaches and chop.
  • Working in batches, place peaches in food processor and process until just chunky
  • Measure 4 cups chunky peaches into a large pot or dutch oven, add pectin and lemon juice, bring to a rolling boil (a boil that can not be stirred down)
  • Add sugar and stir to combine. Continue to stir until mixture returns to a rolling boil. Boil and stir for 1 minute.
  • Remove from heat and carefully skim off foam
  • Place the 1/2 pint jars with lids and rings in a water bath canner and fill with clean water, Heat to boiling to sterilize and remove.
  • Ladle the white peach jam into the sterilized 1/2 pint jars (jelly jars) leaving 1/4 inch headspace.
  • Carefully clean the rims and place lids and rings on top.
  • Place the filled white jelly jars in a boiling water bath for 15 minutes. Remove carefully and place on clean tea towel until cool. (lids should “pop” and indent down as they cool to seal)