4 pounds Peaches
4-6 cups of sugar
2 Tablespoons of lemon juice
2 Tablespoons of Cornstarch mixed into 1/4 cup water
 |
| Millions of Peaches, Peaches for me |
 |
| My mom helped process the peaches because I just had a baby. |
 |
| We had about 4 pounds of Peaches. Sprinkle sugar and lemon juice over trimmed peaches to preserve the consistency of the fruit. We stored ours in the fridge overnight. |
 |
| I keep a large container of lemon juice around in case I do not have fresh lemons. |
 |
| Place peaches in large stock pot and turn on low heat. |
 |
| Peaches should start to cook in their own juice, if not, add some water. |
 |
| Add 4 cups of sugar. That's right, 4 cups. |
 |
| Cook on low for a few hours stirring so the mixture does not stick. |
 |
| Now We're Jammin (I added 2 more cups of sugar) |
 |
| In a separate cup add 2 Tablespoons of corn starch to 1/4 cup water and mix. Once it is dissolved place in jam and mix in. |
 |
| I sanitize my jars with a boiling bath one at a time with tongs. Carefully! |
 |
| These are new heat pads that can be used to handle the very hot jars with very hot jam in them. |
 |
| These are the jars after their sanitized bath. |
 |
| I used one of those ladles that is meant to sit on top of soup and look like a monster to scoop the jam into the jars. I used a damp paper towel to wipe off any spills before sealing the jars. |
 |
| I had more. |
 |
| I just love this jar's color |
 |
| Sanitized |
 |
| Glamour shot |
