Peach Jam
Peach Jam
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Peach Jam

680 ml (2 3/4 cups), approximately



  1. In a heavy saucepan, combine all the ingredients. Bring to a gentle boil, stirring frequently. Attach a candy thermometer in the centre of the pan and simmer until the thermometer reads 103 °C (218 °F) or until the jam sets on the test plate. Skim carefully and stir frequently while cooking.
  2. Pour into sterilized jars. Let cool and refrigerate for about 3 weeks. (For longer storage, keep frozen.)


To easily peel peaches, score an X with a knife at the base of the fruit. Place into boiling water for 30 to 60 seconds and then in ice cold water. The skin will easily peel away.


  1. I wish there was a time posted of how long the boil might take. Thanks.

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