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Ingredients
- 3 c. frzn peaches or possibly strawberries thawed and crushed about 30 ounce. frzn peaches or possibly strawberries
- 1 Tbsp. lemon juice for peaches recipe only
- 2Â 1/2 Tbsp. powdered pectin
- 3 c. sugar
Directions
- Sterilize canning jars. Drain fruit, reserving juice. Crush fruit and combine with reserved juice. Place 3 c. of mix into a sauce pot. If making peach jam, stir in lemon juice. Stir contents of pectin package and measure 2 1/2 Tbsp. of the pectin.
- Measure sugar and set aside. Stir powdered pectin into the prepared fruit. Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil which can't be stirred down. Boil hard for 1 minute, stirring constantly.
- Remove from heat. Skim off foam. Pour warm jam into warm jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process 5 min in a boiling water bath.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1402g | |
| Calories 3035 | |
| Calories from Fat 8 | 0% |
| Total Fat 0.98g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 1006mg | 29% |
| Total Carbs 781.82g | 208% |
| Dietary Fiber 14.3g | 48% |
| Sugars 766.18g | 511% |
| Protein 4.78g | 8% |
