Peach Almond Jam Recipe - Cooking Index
Peach Almond Jam Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Peaches |
| 1/2 cup | 46g / 1.6oz | Almonds - chopped |
| 1 | Liquid fruit pectin | |
| 1/4 cup | 59ml | Fresh lemon juice |
| 7 cups | 1386g / 48oz | Sugar - (3 lbs) |
| 1/4 teaspoon | 1.3ml | Almond extract |
Peel and pit peaches and grind or chop until very fine. Measure 4 cups prepared fruit into a 6- to 8-quart saucepan. Stir in lemon juice and almonds. Thoroughly stir in sugar.
Place over high heat and bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and immediately stir in liquid fruit pectin and almond extract. Skim off foam with metal spoon.
Ladle into clean, hot (8-ounce) jelly jars, filling to within one-fourth inch of top. Clean rims of jars and adjust caps, according to manufacturer's directions. Process 5 minutes in boiling water bath.
This recipe yields about 8 pints.
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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