Food
Peach Jam
By Yankee Magazine|Sep 27 2007|
Ruth finds a food mill indispensable in preparing this peach jam.
Yield
Yield: about 4 pints.
Ingredients
5 cups peach puree (10 to 15 large peaches)
6 cups sugar
Juice and rind of 1 lemon
1/2 teaspoon cloves (optional)
1/2 teaspoon allspice (optional)
Instructions
Remove pits and imperfect parts from peaches. In a large kettle, simmer peaches with just enough water to keep them from burning. When peaches are softened, put them through a food mill. Add sugar, lemon juice and rind, and spices, and cook slowly until thickened. Test for doneness by putting a spoonful on a plate. The jam should just hold its shape. Pour into hot sterilized jars and seal with paraffin.
