• 8-12 large ripe peaches
  • 5-6 cups sugar
  • 2 teaspoons citric acid, or 1/4 cup lemon juice
  • 1 pkg pectin


Remove the peach pits, and cook the fruit with 1/2 cup of water over medium-low heat until soft, about 20 minutes. Stir occasionally to keep the fruit from sticking. Use a potato masher to mash the fruit into small pieces. You should have about 1-1/2 quarts (6 cups) of puree when you are done, with 1/2-inch chunks of fruit.

Add the citric acid, then slowly stir in the pectin to avoid any lumps. Add the sugar to taste, and adjust the acidity to balance the sweetness by adding more citric acid, if necessary.

Steam the jars and lids in a canner for 15 minutes. Can into the sterile jars.

Jams and Jellies
MacGourmet downloadPeach Jam. To import, drag image to your MacGourmet recipe box.