RECIPE SUBMITTED BY : KIM FRESHOUR BURGY
Low Sugar Peach Jam 6 pint jars (12 jelly jars) 2011–very good
5 cups crushed peaches (about 4 1b)
1/4 c brown sugar
2 tbs white sugar to mix w/pectin
1c apple juice
1 box low-sugar pectin
1–Combine peaches, br. sugar, juice in a large saucepan or bowl.
Cook on low for 2-3 hours
2–Mix pectin with 2tbs sugar. Stir into peach mixture. Bring to a hard boil (boiling doesn’t stop when stirred) over medium-high heat. Cook, stirring constantly, for 3-4 minutes. Remove from heat.
3–Ladle into jars, leaving 1/8” headspace. Wipe rims of jars. Place lids on jars.
4–Place jars in a boiling bath canner or steam canner. Return water to a gentle boil. Process 10 minutes. Cool on a towel on kitchen counter for 24 hours. Check seal.
Note; if you like it thicker add 1 tbs more pectin
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