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Classic Peach Jam
- Makes about
5
half-pint jars - Difficulty
Easy
Published 2010
Classic except for the much lower sugar content, that is—and the apples. Put this naturally sweet, golden-pink preserve on good, old-fashioned Southern-style biscuits, and you may never find cause to make another jam.
Method
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (details.)
Cut the apples into quarters and core them. Tie the cores and seeds in a cheesecloth bag and set aside.
Put the peaches and sugar in a wide, 6- to 8-q
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