Ball Blue Book Peach or Pear Jam
Capture the essence of summer with this delectable Ball Blue Book Peach or Pear Jam recipe, a timeless favorite for home canners. Featuring ripe, juicy peaches or pears, brightened by a splash of fresh lemon juice and set to perfection with powdered pectin, this jam is a true celebration of natural sweetness. With just four simple ingredients and a foolproof step-by-step process, you'll create a glossy, soft-set jam that’s perfect for spreading on buttery toast, dolloping over yogurt, or gifting to loved ones. This recipe highlights classic canning techniques, ensuring your jars are safely sealed for up to a year of enjoyment. Whether you're preserving the vibrant flavor of summer peaches or the delicate aroma of pears, this jam is a pantry must-have for any home-canning enthusiast.
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Recipe Information
Ingredients
- 4 cups Ripe peaches or pears (peeled, pitted, and finely chopped)
- 7 cups Granulated sugar
- 0.25 cup Lemon juice
- 1 box Powdered pectin
Instructions
Prepare your canning equipment: Wash jars, lids, and bands. Sterilize jars in boiling water and keep them warm. Prepare a boiling water canner with the rack in place and enough water to cover the jars by at least 1 inch.
Peel, pit, and finely chop the peaches or pears. Alternatively, you can puree them for a smoother jam texture.
Measure 4 cups of the prepared fruit into a large pot. Stir in the lemon juice to begin balancing flavors and acidity.
Add the box of powdered pectin to the fruit mixture. Stir thoroughly to ensure the pectin is fully dissolved. Bring the mixture to a full rolling boil over high heat while stirring constantly.
Once boiling, quickly stir in the granulated sugar. Bring the mixture back to a full rolling boil while continuing to stir.
Boil hard for exactly 1 minute, then remove from heat. Skim off any foam from the surface with a spoon to ensure a smoother finish.
Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top of each jar.
Clean the jar rims with a damp cloth to ensure a good seal. Center the lid on the jar and screw the band on until fingertip-tight.
Place the filled jars into the boiling water canner. Ensure they are covered by at least 1 inch of water. Process for 10 minutes (adjusting for altitude, if necessary).
Turn off the heat, remove the canner lid, and let the jars sit in the water for 5 minutes. Carefully remove the jars using a jar lifter and set them on a towel to cool undisturbed for 24 hours.
After 24 hours, check the seals by pressing down on the center of each lid. If it does not flex, the jar is sealed. Label and store your jam in a cool, dark place for up to a year. If a jar did not seal, refrigerate and use within a few weeks.
Nutrition Facts
Calories |
47 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 0 mg | 0% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 11.3 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 7 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
