This recipe fills approximately 24-26 4oz Ball jam jars. Used this recipe to make 4oz jam jars as the guest favor at my wedding. Remove RIPE peach skin with the following process: Make a small X at the base of the peach with a paring knife. Dip in boiling water for about 30 seconds to a minute. Dunk hot peaches into a bowl of ice water. Slip off the skins, but be careful now, the naked peaches are slippery. Once all measured peaches are back in the pot along with the sugar, the chunks need to be smashed up according to the consistency of jam you prefer. This is easily done with a potato masher.
I put a round white sticker on top of the jar lid after sterilizing the jars in a water bath (used my All American Canner, a marvelous canning accessory!) and wrote each guests' name on it. That doubled my guest favor as a place marker for the seating arrangement. My wedding guests loved the gift, got fantastic reviews. One guest used it as an ice cream topping. Others just spread it on toast.
I made several batches and they varied in consistency, not sure if this was due to not keeping the jam in the hot pot long enough to thicken more or if the ripeness of the peaches (or rather, lack of) influenced the overall result. The only "complaint" I got was that (and mostly only the men said this), "It's too sweet." Otherwise, very good, simple recipe, will use again and again.
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This recipe fills approximately 24-26 4oz Ball jam jars. Used this recipe to make 4oz jam jars...