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Peach Freezer Jam

ID: 67 Jams/Preserves Other Category(s): Canning

Cook Time: 1 hour

Ingredients:

3 1/2 cups peach pulp
1/4 cup lemon juice
1 2 oz. pkg. powdered pectin
1 cup light corn syrup
4 1/2 cups sugar

Instructions:
Wash, peel, and pit about 2 1/2 lbs. peaches. Slice and finely grind. Mix 3 1/4 cups pulp with lemon juice. If short of pulp, add enought water to equal exactly 3 1/2 cups. pour this mixture into a 4-qt. kettle. Slowly pour in the powdered pectin while stirring vigorously. Then ust let the whole this sit for half an hour, stirring occasionally.

Add the corn syrup and mix well. next, measure the sugar (exactly) into into a dry bowl. Gradually stir sugar into fruit pulp.

Note: If you want to hasten the sugar dissolving, heat to 100 degree -- but no hotter. Once the sugar has dissolved, pour into any celan, ari-tight container and cover.

Store in freezer. If you plan to use it within three weeks, store in refrigerator.

Submitted by:
C Larsen
Oregon USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Peach Freezer Jam
ID: 67 Jams/Preserves	Other Category(s): Canning
Cook Time: 1 hour

Ingredients:
3 1/2 cups peach pulp 1/4 cup lemon juice 1 2 oz. pkg. powdered pectin 1 cup light corn syrup 4 1/2 cups sugar

Instructions: Wash, peel, and pit about 2 1/2 lbs. peaches. Slice and finely grind. Mix 3 1/4 cups pulp with lemon juice. If short of pulp, add enought water to equal exactly 3 1/2 cups. pour this mixture into a 4-qt. kettle. Slowly pour in the powdered pectin while stirring vigorously. Then ust let the whole this sit for half an hour, stirring occasionally. Add the corn syrup and mix well. next, measure the sugar (exactly) into into a dry bowl. Gradually stir sugar into fruit pulp. Note: If you want to hasten the sugar dissolving, heat to 100 degree -- but no hotter. Once the sugar has dissolved, pour into any celan, ari-tight container and cover. Store in freezer. If you plan to use it within three weeks, store in refrigerator.

Submitted by: C Larsen Oregon USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.