Canned Peach Jam - Two Ways

Isn't homemade peach jam beautiful!! I canned two types of peach jam this year - one using liquid pectin and one using powdered pectin. I have always wondered what the difference was and I figured it out! So in my experience, canned jams using liquid pectin set up more and are more like commercial peach jams (pictured above). Canned jams using powdered pectin do not set up quite as well, but they taste more like fresh peaches (pictured below). Both are absolutely wonderful because homemade jam is just wonderful, but you can decide what you want your finished product to be like. Are you hoping for a lovely set up jam that is easy to spread on PB&J's? Then pick liquid pectin. Are you hoping for that fresh peach taste all year long, but are willing to have a runnier jam? Then use powdered pectin.

Peach Jam (Using Liquid Pectin)

2 quarts finely chopped peaches
15 cups sugar
1/2 cup lemon juice (I used bottled)
1/2 tablespoon butter
2 pouches Certo Liquid Pectin

1. Peel and finely chop peaches - to finely chop the peaches I used my Pampered Chef food chopper - and measure out exactly 2 quarts of the chopped peaches.

2. Measure exact amount of sugar into a large bowl.

3. Combine in a large stock pot peaches, sugar, and lemon juice. Bring mixture to a full rolling boil on heat heat. Add butter to reduce foaming and boil for exactly 1 minute, stirring constantly. Stir in 2 pouches of liquid pectin quickly, return to a full rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat.

4. Skim off any foam with a metal spoon.

5. Ladle cooked jam into hot, sterilized, 8 oz jars, leaving 1/4 inch head space. To sterilize jars I wash them and then put them in a high heat cycle of my dishwasher without detergent and let them sit in the hot dishwasher until I'm ready to fill them.

6. Wipe jar rims and threads and cover with sterilized lids and bands. Screw bands on tightly.

7. Place jars on canner rack and lower into canner. Water must cover the jars by at least 2 inches. Cover and bring to a boil. Once it has come to a boil, process the jars for 10 minutes plus the amount of time needed for your elevation (for me it is 10 minutes more, for a total of 20 minutes of boiling/processing).

8. Turn off heat and allow jars to sit in the water for 5 minutes. Remove rack of jars and place jars, upright, on a towel lined surface. Cool completely for 24 hours without moving. After 24 hours check each jar to make sure the jar has sealed by pressing the middle of the lids - if the lid springs back it has not sealed and you will need to refrigerate that jar and use it first. Properly sealed jars can be stored at room temp for about 2 years.

Peach Jam (Using Powdered Pectin)

2 quarts finely chopped peaches
11 cups sugar
1/4 cup lemon juice (I used bottled)
1/2 tablespoon butter
2 boxes Sure Jell powdered fruit pectin

1. Peel and finely chop peaches - to finely chop the peaches I used my Pampered Chef food chopper - and measure out exactly 2 quarts of the chopped peaches.

2. Measure exact amount of sugar into a large bowl.

3.In a large stock pot combine chopped peaches, pectin, lemon juice, and butter. Bring mixture to a full rolling boil on high heat, stirring constantly. Add in sugar and return to a full rolling boil; boil for exactly 1 minute, stirring constantly. Remove from heat.

4. Skim off any foam with a metal spoon.

5. Ladle cooked jam into hot, sterilized, 8 oz jars, leaving 1/4 inch head space. To sterilize jars I wash them and then put them in a high heat cycle of my dishwasher without detergent and let them sit in the hot dishwasher until I'm ready to fill them.

6. Wipe jar rims and threads and cover with sterilized lids and bands. Screw bands on tightly.

7. Place jars on canner rack and lower into canner. Water must cover the jars by at least 2 inches. Cover and bring to a boil. Once it has come to a boil, process the jars for 10 minutes plus the amount of time needed for your elevation (for me it is 10 minutes more, for a total of 20 minutes of boiling/processing).

8. Turn off heat and allow jars to sit in the water for 5 minutes. Remove rack of jars and place jars, upright, on a towel lined surface. Cool completely for 24 hours without moving. After 24 hours check each jar to make sure the jar has sealed by pressing the middle of the lids - if the lid springs back it has not sealed and you will need to refrigerate that jar and use it first. Properly sealed jars can be stored at room temp for about 2 years.