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Ingredients1 d 20 m servings 92 cals
Original recipe yields 56 servings (7 cups)
- Combine peaches and sugar in a bowl. Mix well and let stand, stirring occasionally, for 10 minutes. Stir pectin into lemon juice in a small bowl. Add pectin mixture to the peaches. Stir jam constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
- Pour jam into food storage containers, leaving 1/2 inch space at the top for expansion during freezing. Cover and let stand at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or in the freezer for up to 1 year. Thaw in refrigerator.
Per Serving: 92 calories; 0 g fat; 23.7 g carbohydrates; 0 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition