Reviewed: Sep. 1, 2009

Love this! Very, very simple recipe to do. My 4 y/o daughter made it with me. It turned out great! I didn't mash our peaches to mush because I wanted our jam chunky. Turned out great!

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Reviewer:

AMYGUPPY

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 7, 2009

While I enjoy the fresh peach flavors, the gelatinous consistency is not very appealing. It reminds me of gravy that has cooled...it's just weird. I will try another recipe next time.

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Dec. 19, 2008

This turned out wonderfully! I doubled this and used just a tbsp. of lemon juice to tart it up just a little, instead of doubling it. The smell of the peaches cooking is just divine. This will make a wonderful gift for Christmas. EDITED: BTW, this doubled filled four and a half small Ball jars.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 17, 2008

Yum- thanks for this. We were using up fresh peaches from our tree. I used splenda in lieu of sugar and threw it in the fridge for an easy waffle/pancake/toast spread. Delish! Thanks!

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dabergmans

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Reviewed: Aug. 11, 2008

Yum!! We used this recipe for canning, and it worked great... very quick and easy. We added a little more sugar to the second batch, but the overall recipe is terrific!

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mrslisashoe

Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Jun. 15, 2008

This is a very good recipe. I have been hunting for a starting point for peach jam. My suggestion is to add a little detail to the recipe instructions. Specifically, I used really tiny peaches, so 7 wouldn't work of me.

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