Maple Peach Jam

1. 1

   Chop the peaches finely.

2. 2

   In a non-aluminum pot, combine all ingredients and bring to a boil.

3. 3

   Boil gently and stir frequently until thick.

4. 4

   It's ready when it holds its shape when dropped on a cold plate.

5. 5

   If problem thickening, add finely chopped apple for pectin and boil longer.

6. 6

   Ladle hot jam into sterilized jars, leaving 1/2 inch headspace.

7. 7

   Process 10 minutes in boiling water bath or 5 minutes in pressure canner with vent open.

8. 8

   Begin timing when steam comes out in a steady stream.

No additional tips available.